Wednesday, June 22, 2011

Eat: Chocolate Chip Cookies

I promised our Kensie girls that I would bake them my famous chocolate chip cookies, the only thing is they aren’t really mine to claim. I’ve been baked these cookies forever, we’ve had our Mrs. Fields cookie book since the 80’s and this cookie recipe has yet to be beaten.

Blue-Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar- although I always use light brown
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
Start by preheating the oven to 300 degrees, grease your cookie sheet. In a side bowl mix together the flour, soda, and salt with a wisk and set aside. Then in a large bowl mix your sugars, then add your butter- make sure its room temperature.

Then, add the two eggs- also room temp- and your vanilla extra until they have blended all together. Now add your flour mixture bit by bit so you don’t end up with flour all over your adorable Anthropologie apron.

Once that’s mixed fold in your chocolate chips, I like using dark chocolate for a zippier taste.

Finally transfer your cookies to the baking sheet and pop them into the oven for 20-24 minutes.

When they are done let them cool on the pan- it makes them chewier than transferring them to a wire rack.


1 comment:

Lisa said...

Chocolate chip cookies always make me happy. I have a sweet treat linky party going on at my blog till Monday night and I would love it if you'd come by and link your cookies up.