Genny likes making healthy food, but sometimes she lets me play in the kitchen. Today Genny and I make some chocolate chip cookies.
Making your own cookies is not hard, and it is a great family project.
I make them, Genny cleans up, and WT eats them….
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark, but we prefer dark!)
- 1/2 cup (1 stick) salted butter, very soft
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon table salt
- 2 cups semi-sweet chocolate chips
- 1 teaspoon baking soda
- Large bowl
- Mixing spoon
- Measuring cups
- Measuring spoons
- Baking sheet
- Cooling racks
- Preheat the oven to 375°
- Spray the cookie sheet with nonstick spray or you can use a liner. I prefer to use parchment paper.
- Mix the sugars. Break apart any chunks of brown sugar and get the sugars fully mixed together.
- Mix the softened butter into the sugar in globs.
- Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the mix.
- Measure and mix in the vanilla, salt, and baking soda.
- Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.
- Add the flour all at once. At this point, you want to mix the batter as little as possible to avoid forming gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.
- Add the chocolate chips all at once and use a folding motion to incorporate them into the batter.
- Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart. We use a tablespoon and measure out slightly rounded balls – they’re about the size of pingpong balls. You can certainly go larger or smaller as you prefer!
- Bake the cookies for 9-11 minutes. Take them out when they look puffy, are set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.
- Transfer the cookies to a rack to finish cooling completely. Bake the rest of the cookies in batches.
Mixing cookies by hand, makes cookies denser and chewier.
A Stand-mixer will tend to make the edges crispy and the middles tender.
Cookie dough can be refrigerated for several days before baking.