So, I’m going to start a new series which is basically the my favorite of my mother’s recipes, just the way she makes them. There are several of her recipes that I feel I’ve improved upon, but those are not hers. They’re mine. So, they’re not part of this.
Today, the mack-daddy of comfort desserts: chocolate chip cookies.
|Small Batch||Regular-Size Batch|
|2/3 c (1 3/4 sticks)||1 1/3 c (2 1/2 sticks)||butter, room temperature|
|1/2 c||1 c||white granulated sugar|
|1/2 c||1 c||light brown sugar, packed|
|1 tsp||2 tsp||real vanilla extract|
|1/2 tsp||1 tsp||fine salt|
|1/2 tsp||1 tsp||baking soda (not powder)|
|2/3 c||1 1/2 c||semi-sweet chocolate chips/chunks|
|2 c||4 c||all-purpose flour|
- Preheat the oven to 350 degrees.
- In a large mixing bowl*, cream the butter and sugars together until light and fluffy.*
- All at once, add the eggs, vanilla, salt, baking soda and chocolate chips. Mix until combined.
- Add the flour one cup at a time while mixing on low. The dough is ready when it looks creamy and holds its shape on its own. If it’s crumbly or dry, you added too much flour; just add water 1/2 tsp at a time until it is the right consistency.
- Drop by small teaspoons onto a greased or buttered cookie sheet, and bake 5-7 minutes, then cool and let set at least 10 minutes. They should still look wet, but not doughy when they come out. If they are browning or look dry when they come out, then you MUST eat them hot, otherwise they’ll be hard and dry the second day. Of course, that’s nothing a nice soak in a glass of milk won’t fix.
- I advise against using margarine, because I find it never tastes as good and I never have any idea what’s in it.
- If your butter is cold, put it in the microwave for a few seconds on each side to soften it up. If it melts a little, or even a lot, it’s not a crisis.
- When I make these, I like to do it in a regular mixing bowl rather than with the stand mixer, because it gives me a chance to work my arm a little. I do steps 1-2 with a hand mixer, then stir in the flour with a wooden spoon, adding one cup at a time.
- This dough freezes very well.