Chocolate Chip Cookies


Next year I really need to rethink my holiday baking schedule. It doesn't feel like December to me at all. I blame most of it on the wedding. We skipped over or rushed through so many holidays this year with preparations for the wedding, that it kind of feels like I lost an entire year. I'm not ready for Christmas. I'm not ready for 2011!

I've been really tired lately, I'm blaming it on the cold weather, and by the time that I get the apartment clean and go to the grocery store on the weekends, I'm really not interested in cooking or baking. Having a class on Monday nights has also played into it, but at least this Monday is my final class...well, until 1/18 when I start a Principles of Purchasing class, but at least that is online.

I feel like a bit of a bad blogger, since this cookie recipe is taken directly from the back of a package of chocolate chips, but I decided I'd feel worse not blogging anything. =)

Chocolate Chip Cookies
Source: Nestle Tollhouse
Yield: 60 cookies
Printer Friendly

    • 2 1/4 cup all purpose flour
    • 1 tsp. baking soda
    • 1 tsp. salt
    • 1 cup butter, softened
    • 3/4 cup granulated sugar
    • 3/4 cup packed brown sugar
    • 1 tsp. vanilla
    • 2 eggs
    • 1/2 package of Nestle Mini Chocolate Morsels

1. Preheat the oven to 375.
2. Combine flour, baking soda and salt in a medium bowl.
3. In the bowl of a stand mixer, cream the butter. Add in the granulated sugar, brown sugar and vanilla until well combined.
4. Add one egg. Wait until the egg is completely combined in the mixture before adding the second one.
5. Gradually, add in the flour mixture. I do this in about 3 parts to avoid the flour flare up that occurs if you add too much at once.
6. Add in the chocolate morsels.
7. Transfer rounded tablespoon sized drops of dough onto ungreased cookie sheets. Bake for 9 to 11 minutes.
8. Let cool on the cookie sheet for 2 minutes and then transfer to wire racks to continue cooling.

I learned a couple of years ago after a truly exhausting day of baking 6 different types of cookies that refrigerated dough is so much easier to work with. Never again will I use dough directly from the stand mixer bowl (unless the recipe specifically says not to refrigerate).

To Make Later:
Scoop the cookie dough into a log shape on a large piece of wax paper. Roll up the dough and then wrap plastic wrap around the wax paper. Refrigerate for up to 24 hours.

Remove dough from fridge and use a butter knife to cut into 3 or 4 pieces. Using your fingers, break off chunks of cookie dough and roll into tablespoon sized balls. Place on the baking sheet and bake as directed above. I was a bit concerned that my cookies would take longer than the recipe indicates since I went right from the fridge to the cookie sheet, but they took exactly 10 minutes.

My snickerdoodle cookies did not turn out well at all, so I'm going to try again either during the week or next weekend. This week I plan on blogging the breakfast burritos I made yesterday, the mac and cheese we're having tonight and probably the french onion soup that we're having later in the week.

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