Chocolate chip cookies are a little bit of a hobby of mine. I try recipes, decide they’re the best, then see another one I want to try, and decide its the best, and so on and so forth until eternity. I had some extra time yesterday while home with my sicky baby Ben, so of course, the urge for a cookie set in. I had, in times past, decided the recipe on the bag of chocolate chips was the best, but then I thought this was the best recipe, then I switched to this one for a little bit (lard! so good!), but yesterday, I cracked open my Betty Crocker and her Chocolate Chip cookie may be my new favorite. Soft! Crisp edges! Chewy! Crinkly! No extra steps! What’s not to love?Recipe from Betty Crocker
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1 egg
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- Heat oven to 375 degrees.
- In a large bowl, beat sugars, butter, vanilla and egg in a mixer with the paddle attachment.
- Stir in flour, baking soda, and salt.
- Gently stir in chocolate chips with a wooden spoon.
- On ungreased cookie sheets, drop dough by rounded tablespoon about 2 inches apart.
- Bake for 8-10 minutes or until light brown. Cool for 1-2 minutes then move to cooling racks to cool completely.
- I like to only bake a few for us to eat, and then I freeze the rest of the dough in rounded tablespoons on a cookie sheet and transfer to ziplock bag. Store in the freezer until ready to bake. Add on a minute or two of cooking time if cooking from frozen.
- This is my favorite cookie sheet.
- I like to cool on foil. I think it keeps the cookies chewier than if cooled on a rack.
Do you have a favorite chocolate chip cookie? It’s almost time to look at Christmas cookies!!! I’ve already got my eye on a few that I want to try this year!
In other news – I’m still home with this sweet boy, but back to work tomorrow and Mike’s staying home with him. Soaking up these moments!