Chocolate Chip Cookies
The recipe is located on the back of the chocolate chips. I followed the recipe to the letter, sort of. I did make one change. I used brown sugar exclusively instead of a combination of white and dark.
Cookies are made in several stages.
- butter/sugar/vanilla stage
- flour mixture
It is important to mix the butter and sugar together first. The vanilla is added at this step. Then, the eggs are stirred in.
Then, the flour mixture is stirred in.
Then, the chocolate chips are folded in. This is the stage to add corn syrup and nuts if you are going to.
For the Wet Ingredients:
- 2 sticks butter, softened
- 2 cups brown sugar
- 2 teaspoons vanilla
- 2 eggs
For the Dry Ingredients:
- 3 1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chips
For Extra Chewy:
- 1/2 cup corn syrup
Now, its time to take the dry ingredients that you have and add them to the wet mixture. It will take a combination of stirring and folding to get all the ingredients mixed together.
Mix in Chocolate Chips
Start your oven.350 degrees.
Select a flat baking sheet. Do not add any grease to pan. The cookie dough has enough butter in it to caramelize the bottom of your cookies.
Take a spoon or fork and scoop some into a ball. Place the ball onto the cookie sheet. Arrange in even rows, leaving at least a ball sized space between cookies. I usually do four rows of five or so. The individual cookies will usually cook upwards, so the sideways spread is minimal. [Of course, if you have not added enough flour, the sideways spread will be quite noticeable and you will end up with one huge cookie
Place filled sheet in the oven and set timer for 10 minutes. You will be able to smell the cookies baking after a while. Done-ness is subjective. The range is 10 - 12 minutes for baking time. [Raw, Light brown, golden brown, browned, dark brown, burnt.]
Use a pair of oven mitts to remove from oven. The pan will be hot. Let rest for about 15 seconds after coming out of oven, then loosen cookies with cookie spatula. Remove cookies to cooling rack, or suitable cooling surface. [cutting board, paper bag, parchment paper - to name a few surfaces]
Let pan cool slightly, then load up with another batch of cookie batter. Depending on how many cookie pans you are using, if you have multiple pans, you can bake more at a time. The cooling procedure is still the same.
Bake for a minimum of 10 minutes.
Then, remove pan from oven using oven mitts. Let cookies cool slightly, then dislodge from pan. This stops the baking process and allows the bottoms to set. Then, slide the cookies onto a cooling surface so they can cool and harden.
When cookies are room temperature, then stack them in a storage box or cookie jar.
Feel free to sample the cookies at any point. Many people find they enjoy the batter at any stage. Just be aware that your mouth will hurt if you bite one too soon, since the chocolate retains a lot of heat.