To kick off my first food post I thought, why not start out with my all time favorite baking recipe!
Hands down one of my all time favorite recipes to bake is chocolate chip cookies. I remember my sister and I watching my mom bake them when we were young. We would help her drop the cookies onto the cookie sheets, and actually thought it was playdough! So you can imagine what our cookie dough went through before it made it onto the cookie sheets. Over the years I mastered the Toll House recipe she used, and eventually I could make it from memory. Then I started to make my own variations, trying out different measurements and ingredients to see what they would do and how it would taste. There was a lot of trial and error, and a lot of cookies in the the trash. I eventually came up with this recipe which I will share with all of you. This recipe is my go-to recipe whenever I need to bake something fast fun and easy for a small gathering or Holiday party. They taste best right out of the oven with a tall glass of milk (lactaid for me). Enjoy!
- 1 c. unsalted challenge butter room temperature*
- ½ c. C&H baking sugar
- 1 c. C&H dark brown sugar packed tight
- 1 egg yolk*
- 1 whole egg*
- 2 tsp vanilla
- 2 c. unbleached sifted flour
- 1 tsp. baking soda
- ½ tsp. salt
- 1 bag Ghirardelli semi-sweet chocolate chips
*items must be room temperature
In a separate bowl sift flour, baking soda and salt. Set aside. Mix together with a wood spoon dark brown sugar and baking sugar and pour into mixing bowl. Over a medium flame melt softened butter. Make sure the butter is NOT boiling. Set melted butter aside to cool for a few minutes, make sure butter does not harden or turn to gelatin. Once the butter has cooled down a bit, pour over sugar mixture.
Mix well for about 8 – 10 minutes. Stir in egg yolk and whole egg. Pour vanilla into mixture. Blend all ingredients well before adding the flour mixture. Add ½ a cup of the flour mixture at a time to the batter, ensuring to mix well before adding more. Mix in the Ghirardelli chips with spatula.
Roll into balls and drop onto an ungreased cookie sheet. Bake. Cool on a cooling rack. I usually wait 10 minutes before I devour them!
Oven: 350 dregrees
Time: 8 -10 minutes
- 1 c. unsalted challenge butter room temperature*
- ½ c. C&H baking sugar
- 1 c. C&H dark brown sugar packed tight
- 1 egg yolk*
- 1 whole egg*
- 2 tsp vanilla
- 2 c. unbleached flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 bag Ghirardelli semi sweet chocolate chips
- *denotes ingredients should be room temperature
- In a separate bowl sift flour, baking soda and salt. Set aside.
- Mix together dark brown sugar and baking sugar with a wooden spoon and pour into mixing bowl.
- Over a medium flame melt softened butter. Make sure the butter is NOT boiling. Set melted butter aside to cool for a few minutes, make sure butter does not harden or turn to gelatin.
- Once the butter has cooled down a bit, pour over sugar mixture.
- Mix well for about 8 - 10 minutes. Stir in egg yolk and whole egg. Pour in vanilla into mixture.
- Blend all ingredients well before adding flour mixture.
- Add ½ a cup of the flour mixture at a time to the batter and stir.
- Add Ghirardelli chips and mix in with spatula.
- Roll into balls and drop onto ungreased cookie sheet.
- Bake 8-10 minutes at 350 degrees.
- Cool on cooling rack for about 10 minutes.
