Chocolate Chip Cookies
"inspired by Mrs. Fields!"
photo by Leggy Peggy
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
24 cookies
- Serves:
- 12
ingredients
- 1 cup softened butter
- 1⁄2 cup granulated sugar
- 1 1⁄2 cups packed brown sugar
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract
- 2 1⁄2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄2 cups semi-sweet chocolate chips
directions
- 1.Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper (you can use one to bake the cookies and the other to freeze the cookies).
- 2.Sift the flour, baking powder, baking soda and salt into a mixing bowl.
- 3.Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 2 minutes, until just blended. Add the eggs, one at a time, mixing to incorporate after each addition, then add the vanilla extract.
- 4.Add the flour mixture and beat until barely combined. Stop to scrape down the sides and bottom of the bowl. Add the chocolate and beat on low speed just until evenly distributed.
- 5.Now scoop your cookies. I like to use an ice cream scoop with a release button, but you can also just use a spoon and your hands to scoop up dough, roll it into a ball and flatten it on the sheet. When you finish, pop the cookies you want to bake into the oven for 15 minutes or so, until the cookies are golden brown on the outsides and fragrant. Let them cool for a bit on a cooling rack, then eat them!
- 6.If you freeze the others, leave them on the sheet in the freezer until frozen and then pluck them into a freezer bag. They’ll keep that way for a month or two. If they last that long.
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Reviews
-
Interesting how people's tastes differ. I looked at the two previous reviews. One thought the cookies a bit too sweet, the other not sweet enough. I prefer not so sweet, so cut back to a total of 1 1/2 cups of sugar, using equal amounts of white and packed brown sugar. Just right for us. I found the dough a bit hard to work with and had to stir in the chocolate chips by hand. I rolled balls about ping pong size, and got 36 cookies that spread up to 3 1/2 inches across. Great flavour. It would help novice cooks if you explain how they should bake the cookies if they choose to freeze the raw dough. For example, can they bake from frozen or do they need to thaw first? Made and enjoyed for Pick a Chef. -
I made these for an after-school snack for my kids, but I sampled a few first before they were gone in a flash when the kids return home. This is an easy recipe, and I used my brand new cookie scoop (as the instructions suggest) and all the cookies were uniform in shape and size, which I really liked. But I thought they could use a little more sweetness. But even so, this recipe makes a great cookie. Thanks for sharing your recipe, la_193. Made for Spring 2013 Pick-A-Chef. -
Very nice chocolate chip cookies! The ice cream scoop gave me much larger cookies than I wanted, so I tried various sizes and got the best result with a ball a little smaller than a ping pong ball, baking for about 11 minutes. A little sweeter than I'm used to, but delicious. Made for PAC Spring 2013.
