So here it is... the inaugural post. I thought about what my first recipe would be, not that I was putting any pressure on myself but I wanted it to be a good one, and one of my favourites. Once I thought of my chocolate chip cookies, any other recipes that came to mind just couldn't compete. These cookies are simple, quick, and a crowd pleaser. They freeze amazingly well, and lets face it, there is always something comforting about homemade chocolate chip cookies. These gems are soft, and delicious, if you're not a fan of soft chewy cookies as a result of trying the store bought ones, please don't give up yet. These are not your mass produced store bought packaged delights, they don't taste like they're full of ingredients that you can't pronounce.
I've had many people ask me to make these for them, bring them to a gathering, or for the ladies at work. A definite perk to one recipe making approximately 4 dozen cookies.
When you feel like having something homemade but may not be ready to commit to something complicated or time consuming, this is he perfect recipe to have on hand.
Ingredients:
3/4 cup of soft brown sugar
3/4 cup of granulated sugar
1 cup of butter (softened)
1 tsp Vanilla
2 large eggs
1 tsp baking soda
1 tsp salt
2 1/4 cups of all purpose flour(sifted)
1 1/2 cups of chocolate chips
9 ingredients- that's it. They're also those which I always have on hand... probably has something to with them becoming my go to treat.
To make the process that much faster, I make them using a stand mixer, but a trusty wooden spoon or hand mixer will do the recipe justice as well.
Preheat oven to 350 degrees
In a large bowl, cream together butter and sugars until the mixture is pale and fluffy.
Add vanilla, and eggs to the mixture one at a time and mix until fully combined with the buttery goodness. Add baking soda and salt to flour and gradually combine with the butter mixture (For those using a stand or hand mixer, gradually is key, if you add it all at once you'll experience a flour cloud once you turn the mixer on and will spend more time on clean up than required).
Once the dough has come together it's time for the chocolate! This is also where the fun options come in to play, sprinkles, nuts, dried fruit(if you're into that kind of thing), coconut, candy whatever your boat. They're your cookies after all.
Scoop out the dough onto parchment lined baking sheets, size is up to you, Id say rounded tablespoon size, I personally use a small ice cream scoop (easier and even sized cookies) leaving enough space in between them to melt down while baking.
Pop that sheet into the preheated oven for 9 minutes. Yes, 9 minutes. If you're easily distracted like myself I suggest a timer. When that bad boy goes off, take them out of the oven and leave them to cool for 2 minutes before transferring them to a plate, cooling board or rack.
Now please be warned, when that timer goes off, you will most likely peak into that oven and think, there is no way those are done. All I ask is that you throw caution to the wind. Take my word for it. They will look a little pale and a bit puffy, but that's the magic happening. When they cool they will be soft, delicious, and practically melt in your mouth.
If you're not up for all the oven waiting time, and just need a few. The dough freezes wonderfully. I like to scoop them onto a baking sheet and pop them into the freezer for an hour. Then I transfer them to a zip-lock bag write the date on it, and pop them back into the freezer. They're good for 3 months(if you can resist them that long). When needed, pop a few pucks onto a baking sheet, let thaw for 10 minutes and bake as instructed above.
Scoop some ice cream in between two of these and you have yourself one of the greatest ice cream sandwiches out there... just saying.
Give them a try, let me know what you think.
xo Jenn.
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