It’s Cookie Time

Hello people of the interweb! Welcome. Gather. I believe that in this election year, during this time where our country is so divided by conservative and liberal, by republican and democrat, by pro or con whatever, it is vital that we unite around our common love of something positive and good.

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Chocolate. Chip. Cookies. No matter your beliefs about anything else, we can ALL agree that chocolate chip cookies are fantastic. They make a great end to the day with a cup of coffee, they are perfect to bring for potlucks or parties and they really are the breakfast of champions. Ask my brother. He just posted about having cookies for breakfast the other day and he is literally one of the smartest people I know. If it’s good for Daniel, it’s good for me.

Ok. Let’s do this.

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Assemble your arsenal of yum.

1 1/2 cups of bleached all purpose flour, 1/2 cup unsalted stick butter, 2 eggs, 2 tsp vanilla, 1 tsp baking soda, 1 1/4 tsp salt (and yes, the 1/4 tsp makes a difference), 1 cup semi sweet chocolate chunks, 1 cup white chocolate chips, 1 cup granulated white sugar and 3/4 cup of lightly packed brown sugar.

As per usual, all my photos will feature the beautiful and talented Carmelita Hotchkiss. If you haven’t a Carmelita of your own, just use a hand mixer.

Whisk together flour, baking soda and salt. Whisk it. Whisk it good. Set aside.

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Now we cream together the butter and sugars. In a large mixing bowl, dump both the granulated and brown sugar as well as stick butter. Blend together until the butter is absorbed and the mixture is fluffy, but still a bit grainy.

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Now. Now. Now. Add the eggs one at a time. So, you crack one egg in, let it become incorporated and then add the other egg. Once the second egg has been mixed in, add the vanilla. This is where everything gets smooth like butter. Like a big stick of butter. Like the stick of butter we used to make these freaking delicious cookies. You are looking for the ingredients to all be completely mixed in. It will cling to your mixing implement of choice like this. It won’t be clingy like that creepy kid in your freshman bio class in college, but it will kind of want to hang out. Don’t let it.

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Ok. So now we have a mixture made of all your wet ingredients and a mixture of all your dry ingredients. We have to combine them to make the cookie dough. There are different schools of thought on how to do this. Some people add wet to dry. Some people dump all the dry into the wet at once. My favorite method allows all the dry to be absorbed, but doesn’t dry out the dough or result in my kitchen looking like the cocaine scene in Annie Hall. I gradually add the dry ingredients to the wet ingredients in halves.

Add half the flour mixture to the wet mixture and mix until all the flour has been absorbed into the dough.

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When all the flour has been mixed in, add the other half of the dry mix and continue to mix until all the ingredients have ceased having any individual identity. Like Ghostbusters. “There is no Dana only Zuul.” There is no baking soda only cookie dough!

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When the dry mix has been mixed with the wet mix, the dough will just be completely obsessed with your mixing implement. It will be snuggled all up on it and not want to be in the bowl. We aren’t done with it yet though. So you push it back in that bowl.

Listen cookie dough, you’re cool and all and you are pretty cute, but I’m not really ready for a relationship yet, so you need to go to your bowl home. I’ll text you tomorrow. Or later. Just chill out for a second and we’ll kick it soon.

Now, we mix in the chunks and chips. Yes. Both. I really love the combination of textures and sizes. I think it makes for a more interesting cookie.

Also, it means I can beatbox for you.

Chunks and chips and chunks and chips and chunks and chips and chunks and chips!

– I could do this all day.

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Chips and chunks and chips and chunks and chips and chunks and chips and chunks!

Now is the time for taste testing the dough. Because that’s what you do. Tastes good.

I think.

Maybe one more taste.

Ok. I’m done now.

Next, we scoop and bake. I am pretty old school with my scooping. I don’t have fancy ice cream scoops so every cookie is perfectly uniform. I want them, but I don’t have them, so for now, just scoop out a healthy neat spoonful of dough, and drop it onto a baking sheet lined with parchment paper. Repeat until the sheet is full but the cookies have space to expand. My baking sheet holds 9 cookies, but a larger sheet may hold up to 12.

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Bake at 350° for 12 minutes.

Remove from the oven and place the entire cookie sheet on a cooling rack for 5 minutes. The cookies will finish baking and get that awesome crinkly look during this time. They go from this:

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To this:

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I love science don’t you?? Yay crinkly bakery looking cookies! So. Yes. The cookies have spent 5 minutes on their baking sheet on the cooling rack. Next, transfer them to the cooling rack to finish cooling completely. Continue to scoop and bake and cool and transfer until all the dough has been used.

Or eaten.

Not here to judge.

These cookies will end up having a crunchy outside but a chewy inside. They are the best of all things. Feel free to change up the chips and chunks if you want. As long as the base of the cookie dough remains the same, you can’t go wrong.

Enjoy and nosh on!

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Printer friendly version

Chocolate Chip Cookies

Yield: About 5 dozen cookies Prep: 10 minutes Bake: 12 minutes

Ingredients

1 1/2 cups all purpose flour

1 tsp baking powder

1 1/4 tsp salt

1/2 cup unsalted butter (1 stick)

1/2 granulated sugar

1/2  cup lightly packed brown sugar

2 large eggs

2 tsp vanilla extract

1 cup semi sweet chocolate chunks

1 cup white chocolate chips

Instructions

  • Preheat oven to 350°.
  • Whisk together flour, baking soda and salt in a medium bowl. Set aside.
  • In a large bowl, cream together butter and sugars.
  • Add eggs, one at a time. Add vanilla and mix until creamy.
  • Add half dry mixture to wet mixture and combine until thoroughly incorporate, then add the other half of the dry mixture.
  • Stir in chunks and chips.
  • Spoon cookies onto a baking sheet lined with parchment paper and bake for 12 minutes. Remove from oven place baking sheet on a cooling rack. Let rest for 5 minutes, then transfer cookies to the cooling rack to finish cooling.

3 Comments Add yours

  1. Auntie Ellen :) says:

    What a great blog! Jessica you are amazing!!! My mouth is watering.

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