Thursday, October 24, 2013

Perfect Chocolate Chip Cookies

Thursday, October 24, 2013
Isn't everyone always talking about the perfect chocolate chip cookie?  Not too soft, a little bit of crunch, thick, yadda yadda yadda.  Right?  Well, these come pretty close to perfect.


This recipe is easy and quick and tastes great.  You can sub a few of the chips for chopped walnuts, m&m's, or white chocolate chips to add variety if you want to try something different.  Or keep it classic and simple.




Chewy, not too sweet, and thick.  Pretty close to perfect.


Both of these stacks are made with the same dough, same oven, same temperature, and baked at the same time.  The only difference?  The pan.  One sheet pan was dark, the other a light aluminum.  Huh.  I didn't know that would make such a big difference!


Baffling, but they both turned out great.  I guess if I want a fatter cookie, I should use my darker pan.  Weird, but I am glad I know which pan gets which result.


Here's the recipe that I used.  I got it from the blog savory sweet life.  There are lots of great recipes there, so check it out.  Here it is:  I changed it ever so slightly because I am not a fan of salt, otherwise, it is pretty much the same.

INGREDIENTS:
yield: about 30 cookies
{adapted from savorysweetlife recipe}

 1 cup unsalted butter at room temperature
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups chocolate chips

1. Cream butter, granulated sugar, and brown sugar until light and fluffy.  

2. Add eggs one at a time with vanilla and mix to combine, beat 2 minutes until fluffy again.

3. Add flour, salt, baking soda, and baking powder and mix until combined.

4. Add chocolate chips and mix until combined.

5. Bake 11-12 minutes at 360 F or until edges are browned and cookies look done.  They will continue to brown a little while they cool on the cookie sheet.

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