Plain Chocolate Chip Cookies (Gavin is happy)

I had a lovely blog post all typed up about chocolate chip cookies, then when I went to spell check, AppleWorks crashed and took the entry with it.

Gavin wanted regular, normal chocolate chip cookies, (as opposed to some of the more unique ones I’ve made recently, although he did admit they were “very very yummy”).

Because I am nice (and because tonight he’s playing WoW and I don’t have much else to do) I googled “good chocolate chip cookies” and found a link to the Joy of Baking’s chocolate chip cookie recipe.

I was even nicer and caved to Gavin’s request of “just a little raw cookie dough” (he got the mixer attachment with a few crumbs of dough still clinging to it). When he got it he asked “What kind of cookies?” “Good cookies.” Silly question.

Chocolate Chip Cookies

1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups (420 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
Note:  Can add 1 cup of toasted and chopped nuts (pecans or walnuts).

Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.  Line two baking sheets with parchment paper.  Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter.  Add the white and brown sugars and beat until fluffy (about 2 minutes).  Beat in eggs, one at a time, making sure to beat well after each addition.  Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt.  Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing.  If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).  

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets.   Bake about 12 – 14 minutes, or until golden brown around the edges. 

Cool completely on wire rack.

Makes about 4 dozen – 3 inch round cookies

The cookies turned out very well. This time I was prepared: I had to extend the time to about 20 minutes (instead of the suggested 12-15) because of our problematic oven, I also tested the cookies with a turkey skewer to check for doneness.

I must admit, I am partial to the chocolate-chip orange cranberry cookies I made… they were really really good (I’m going to make them again).

IRONY UPDATE Gavin also prefers the chocolate-chip orange cranberry cookies I made over the chocolate chip cookies I made last night.

From now on, plain chocolate chip cookies will be from Nestle Toll House in the cute little pre balled dough packs and I’m just going to put them on the tray and bake them… better yet, GAVIN can bake them himself.


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