Tonight I made one of my most requested recipes for dessert.
I can tell you the recipe from memory:
2 sticks salted butter
¾ cup brown sugar
¾ cup white sugar
1 teaspoon vanilla
2 eggs
1 teaspoon baking soda
1 teaspoon (or a bit less) of salt (I use Coarse Ground Kosher Salt)
2 ¼ cup of all purpose flour
2 cups of chocolate chips
Now, if you have baked any cookies in your lifetime, you might recognize this recipe. It’s from the back of the Nestle’s Chocolate Chip bag.
So why, might you ask, do I get requests for cookies all the time? I’m not sure. But I’ll tell you here what I do that isn’t on the bag.
- One - put the eggs and butter on the counter for about an hour before making the cookies to let them come to room temperature.
- Two - cream the butter for at least a minute by itself.
- Three - cream the butter and sugar together on medium speed for at least two or three minutes.
- Four - if it’s hot or humid, you might have to increase the flour by ¼ of a cup.
- Five - once you add the flour, do not over mix.
When the batter is ready, I scoop the dough out by ice cream scoops onto a parchment lined cookie sheet.
The dough balls need to sit in the fridge for at least an hour, two or three are better.
You can bake them right from the fridge - smaller scoops - 10-11 minutes at 350/ larger scoops (like the ones pictured) 14 minutes at 350.
I usually make a few cookies, and put the rest of the chilled dough balls into a ziplock back and place them straight in the freezer. They can be pulled out and cooked at the above time and temp, no thawing. (Maybe an extra minute, just watch them.) We only cook a few cookies a night, but one batch can last a week or more in the freezer.
Enjoy!
