Cookie Week – Extraordinary Chocolate Chip

I LOVE baking cookies for the holidays, so this week is dedicated to the recipes that my family and I whipped up this year. Most of these are the old standbys that most people already make, but I also like to try a few “experiments” every season as well. If you happen to have a recipe at your house that is an absolute must make cookie, please feel free to share it with me. I’m always looking for new treats to fill out my cookie plate!

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Extraordinary Chocolate Chip Cookies
The most popular cookie in the U.S. (if not all of North America) is by far the chocolate chip. Some like them crispy, some like them chewy, and most even like them raw, but for this reason most bakers wade through hundreds of versions of the basic recipe in search for the “perfect cookie”. 
During college I began my ultimate search, and it was years later before I found a recipe so good that even my Gramma (our resident family baker) wanted to borrow it from me. It is golden, chewy, and most surprisingly found in almost every grocery store in America! 
Have you ever checked out the back of a bag of Gold Medal® flour?
Well you should, because that is where you just might find your most Extraordinary Chocolate Chip Cookie!

1 1/2cups butter or margarine, softened

1 1/4cups granulated sugar
1 1/4cups packed brown sugar
1tablespoon vanilla
2eggs
4cups Gold Medal® all-purpose flour
2teaspoons baking soda
1/2teaspoon salt
1bag semisweet chocolate chips

Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.

On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart.

Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.

Tips to make them perfect:

– Make sure your butter isn’t TOO soft. Butter nuked in the microwave because you “forgot” will ruin most cookies!
– Don’t leave them in the oven until they look done. They will still look a little gooey in the middle.
– Make the dough ahead of time! You can roll it into a classic “Pillsbury dough log” or use a cookie scoop to freeze individual balls that you can use later.

– If they start to get too crisp, add a piece of bread to the tin or bag and they will soften.
– make them with little kids so you can get some adorable pictures like this…

 Hope everyone is having a great weekend, and don’t forget to send me your favorite cookie recipes!
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