Do you ever get in that “I need to bake something right now” mood? You know when it gets dark and stormy outside in the middle of the day and you just want to either curl up on the couch in comfy clothes with a good book or have something delicious smelling coming from your oven…
Well it was one of those days and I decided on the latter. I was just in the mood to make something easy and classic, no real crazy experimentation, just something that would go along with the mood of the day. Chocolate chip cookies it was- who doesn’t love a good chewy, buttery, melt in your mouth chocolate chip cookie (or 6).
I browsed through some recipes I had, making sure the measurements that I wanted to use were on the right track and then stepped foot into the kitchen determined to make my own. Truth be told there aren’t that many different ingredients that go into chocolate chips cookies, however it depends on how you use them. Take butter for example, you can use the same 1 cup of butter in a recipe, but theres a world of a difference in the cookies if you are using melted butter, or butter that has just been softened. Melted butter will yield a cookie that is flatter and more chewy. Softened butter will give you a more cakey texture. The same goes for your mixing method. If you cream your sugar and butter together for a long time, it will result again in a more spread out cookie, but if you cream just until incorporated, you have less of a chance of your cookies spreading as much.
I don’t get it either, its science. But good news is that even though I failed chemistry 3 times in college, I learned to do this and so can you!
After getting all my ingredients together, mixing, forming, baking, and cooling the cookies, I went in for a bite and realized I left out salt and didn’t put enough sugar in.
Ok, like I said its science. Also helpful if you don’t forget a major ingredient, but I digress. So I went back for round 2 and after doing all the above steps again and adjusting my recipe, it was a success!
These cookies are light, chewy, sweet, and so buttery smelling and tasting. And I’m proud to say that it is my very own recipe, so suck it chemistry 101!
BTW I rocked it in Biology… just saying..
- 1 cup (2 sticks) butter softened at room temp
- 1 cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups flour
- 1 cup chocolate chips
- Preheat your oven to 350 degrees.
- Prepare a baking sheet with parchment paper.
- In the bowl of an electric mixer, cream your butter and sugars together until smooth.
- Add in one egg at a time, incorporating into the mixture.
- Add in vanilla.
- Turn the mixer off and add in the dry ingredients except for the chocolate chips.
- Turn mixture on low.
- When an evenly mixed dough forms, stir in the chocolate chips by hand so as not to break up the chips.
- Using a small ice cream scoop or a tablespoon size spoon, drop even sized balls of dough onto the baking sheet separating them by at least 1 inch.
- Bake for 12-14 mins then cool on a rack.