This is one of my absolute favorite 'Joy of Cooking' recipes. It's one of those recipes that my Mom and I make so often, the cookbook opens right to the page. If you love chocolate chip cookies as much as I do, I HIGHLY recommend giving this recipe a try.
Ingredients:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar (granulated, not powdered)
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup plus 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup semisweet chocolate chips
First, make sure you have the proper baking entertainment.
Next, cream the butter. Gradually add the brown sugar and white sugar and beat until smooth. If the ingredient amounts look a little off in the photos, it's because I tripled the recipe this time around... I made close to 150 cookies.
Beat in the egg and vanilla.
Sift and beat in the flour, salt, and baking soda.
Stir in the chocolate chips. Try not to eat the entire bowl of cookie dough.
Space the cookies evenly on a cookie sheet and bake at 375 degrees for about 10 minutes.
I always take them out a little early so they're soft and chewy.
Happy Friday, friends!
Those cookies look so yummy! going to have to give this recipe a try!
ReplyDelete~drew
http://openendedfashion.blogspot.com
I got trapped at ultimate... Everybody loves chocolate chips!!! Thanks for posting a step by step directional and completing this with pictures and descriptions. You are heaven sent!
ReplyDeleteCan i live at your house? seriously. yum! [p.s. 150? damn!]
ReplyDeleteI just got myself a copy of Joy of Cooking and I`m so happy to find out about this cookies from your post. Thank you! I`m so going to try this out, but probably far less than 150 cookies :D
ReplyDeleteI am baking them right now but I used walnuts and white choc chips. I am hopefully that they will be tasty.
ReplyDeleteAll of these comments made my day! CWilliams9490, I'd love to hear how yours turn out. These have been my absolute favorite cookie since I was too young to bake them myself!
ReplyDeleteYour cookies were so beautiful!!!! Let me clarify one doubt with you. I noticed that you used foil paper to bake your cookies, does it work? I usually bake them in parchment paper, however, sometimes they keep stuck in it and then when I have to remove them they break. Another doubt... How do you get them so roundy? Do you use a scoop? Thanks for your clarification.
ReplyDeleteThank you! I actually used aluminum foil because I think it's all I had on hand. I prefer parchment paper for all of my cookies. Aluminum foil works, but when I use it I bake them for a shorter amount of time to prevent browning on the bottom. Also, I simply rolled the dough in my hands to create little balls. That way, the cookies come out nice and round!
ReplyDeleteI made these today and I don't know if I did something wrong but mine were really thin and crispy despite taking them out after only 8-9 minutes in the oven. They also taste sort of buttery, which is not to my preference.
ReplyDeleteNot at all what I had hoped for. I wanted a softer, more chewy cookie.
Hi Sarah. When I make them they are definitely on the thin side (as you can see from the photos) but baking them for under 10 minutes ensures that they are soft... at least in my oven. As you probably know, ovens can vary greatly. Maybe you should give Martha Stewart's 'Soft and Chewy Chocolate Chip Cookies' a try...
ReplyDeletehttp://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies