Are you drooling yet? 🙂
So, in my journey in becoming a decent cook, I’ve been hitting all the basics. The next post is another comfort food staple ;D
Chocolate chip cookies. Mm…crumbly, buttery goodness with dotted velvety rich chocolate morsels. Yum. After turning to my trusty google, I settled on another recipe from allrecipes.com. This was actually pretty good. I altered the recipe only a very tiny bit (the only major thing was to omit the walnuts. I’m sure with the nuts the cookies would be that much better, but I’m allergic to them so 😦 ). The batter was very easy to whip up, although there was a bit of stress involved to the butter – I’d read countless comments warning not to let the butter get too warm! In my head, I guess I was imagining some sort of OHMYGAWDAPOCALYPSE caused by rampant, oozing butter. Looking back, I’ll concede that maybe my concerns were a
lot little unfounded. Anyway.
As I’m still learning how to cook, I have yet to figure out how to use the electric mixer (ugh). So, when the recipe said to cream some of the ingredients, I was at a loss. Back to google! I ended up first trying to use a metal fork, but soon gave up with that. Then I went with a metal spoon (a wooden spoon would work even better!). It took a bit longer, but eventually it worked 🙂
To soften the butter, I turned to google (again. Are you sensing a trend? ;D).
I hadn’t planned ahead at all As my right as a unprepared artistically creative cook, I decided to make chocolate chip cookies as a spur-of-the-moment kind of thing, and thus hadn’t thought to soften the butter on the countertop for an hour. There was no way I was going to wait that long, so I looked it up and decided to cut it up into chunks. Then I let it sit for around 8 minutes (it’s summer! It’s hot), and it softened 🙂
Be warned – this batter makes a lot. The recipe only says it makes 24 cookies, but I actually had to make 3 batches (each with around 12 cookies). There were a lot. I had to walk to my friends’ houses (without warning) and just shoved them in their faces. I cannot be trusted with cookies. Also, this batter creates very thick, almost-cakey cookies. If you want a more crunchy cookie, put a smaller amount on the pan and sort of mush them so they’ll be wider. In my first batch, I put way too much, so they almost ended up looking like muffin tops. They were still yummy, but the texture was a bit off. My second and third batches were perfect though!
Difficulty Level: Easy
Total Time: 35 minutes (Prep Time=20 min, Cook Time=15 min)
- 1 cup butter, softened (2 sticks)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
1) Preheat oven to 350˚F (175˚C)
2) Cream together the butter, brown sugar, and white sugar until smooth.
As I said, I had to do it by hand. It first looked kind of clumpy, so I switched to a spoon.
Ta da! 🙂
3) Beat in the eggs.
4) Stir in the vanilla.
5) Dissolve baking soda in hot water (I ended up microwaving it in a mug). Add it to the batter along with salt.
6) Stir in flour and chocolate chips.
7) Drop in small dollops onto the baking sheet.
8) Bake for about 10-15 minutes (I needed 15) or until golden-brown.