Chocolate Chip Cookies

Hi there!

I’ve recently figured out that cookies are probably the easiest things to bake…and they’re so easy to store! I made these chocolate chip cookies last weekend and they lasted really well in the fridge (until the housewarming party yesterday where they were completely demolished). They sort of taste like cookie dough that you would buy from a grocery store…except its fresh. from scratch. so you can judge whether that’s a good thing or not. And if you are ever in need of cookie dough…well, I can make that happen.

Note: I’m not as impressive as you may think! I do NOT make these recipes on my own…I’ve just been lucky at selecting good recipes from various websites/blogs and sometimes add/adjust it a bit if I am feeling creative.

Tips for making great cookies:

1. Use softened butter—not butter right out of the fridge, and not melted butter
2. Time permitting, refrigerate your cookie dough for 24 hours before baking them. I learned that this creates cool-looking cracks in your cookies (see below, picture on the left was baked 3 days after the dough was made; right was baked right away)
   
   
3. If you like chewy cookies but your cookies tend to become crunchy after cooling, you’re baking them for too long. It’s really easy to over-bake cookies. Keep in mind that when your cookies are “done baking”, they’re still pretty gooey in the middle (typically 8-12 minutes, depending on your oven). They’ll solidify and stay soft after cooling for a couple of minutes!

Ingredients -

• 2 sticks softened butter
• 7/8 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 3 cups + 1 tbsp flour
• 1/2 tbsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tbsp vanilla extract
• 1 cup chocolate chips

Makes: 2-3 dozen cookies

I’m a fan of Target’s Market Pantry brand…can you tell?

With an electric mixer, cream together butter and white and brown sugars until smooth. Add in eggs, one at a time. Combine flour, salt, baking soda, and baking powder in a separate bowl. Kneed in dry ingredients to sugar and butter mixture (easiest way to do this is with your hands—don’t be afraid to get dirty!). Finally, add in the vanilla extract and chocolate chips. Refrigerate for 24+ hours (up to a week). Bake for 10 minutes until lightly browned. Remove from oven and cool for 10 minutes. ENJOY!!

Thanks for following! xox

Beverly :D