Monday, October 13, 2008

Another Chocolate Chip Cookie


When I was in junior high a friend invited me to come over and make chocolate chip cookies with her. At her house I measured ingredients and put them all into a big bowl and started stirring with a wooden spoon. She looked at me curiously and asked why I didn't use the KitchenAid mixer for that. I laughed airily and told her that I thought you got better results doing it by hand. The actual factual truth? I'd never seen a KitchenAid mixer before and had no clue how one worked.

I'm on my second KitchenAid now (my first one didn't die, I just handed it down to my daughter when I got a pretty new, blue one) and have figured out that whole cookie dough in mixer thing. I've made so many cookies that you could recreate the Great Wall of China in cookies from the output of me and my KitchenAid. In that time I've figured out how to make chocolate chip cookies just the way I like them.

There are two cookie schools of thought - hard and crispy or soft and chewy. I'm definitely a fan of the latter category. I tweaked this recipe and the how-to's to make a cookie that's a staple in the cookie jar. I'm not promising that these are the best out there, but they sure are good. Fresh from the oven they're irresistible with melted, gooey chocolate, and they're not so easy to pass up when they're cooled, either. If you have trouble making good cookies, check out my hints here, then try this recipe and see if you don't agree that these are terrific.


The Cookie Baker's Chocolate Chip Cookies

3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
1 cup firmly packed brown sugar
1 tsp vanilla extract
2 eggs
2 cups chocolate chips (you can reduce this according to your preference. I use about 1-1/2 cups. You can also make it half milk chocolate, half semi-sweet chips.)
1 cup coarsely chopped walnuts (optional, but c'mon!)

1- Preheat oven to 375 deg. F with racks in the upper and lower thirds of the oven.

2- In a small bowl, combine the flour, baking soda and salt. Set this aside.

3- In a large mixing bowl cream the butter. Add the sugars and beat till it's light and fluffy.

4- Add the vanilla extract and eggs. Beat till creamy.

5- Gradually add the flour mixture. Stop the mixer a couple of times to scrape down the bowl and make sure all the butter is incorporated.

6- Stir in the chocolate chips and the nuts.

7 - Drop by rounded teaspoonfuls onto an ungreased baking sheet, being sure the dough mounds are of equal size and are equally spaced.

8- Bake for about 9 minutes, rotating pans top to bottom halfway through baking. Remove the pan from the oven when the edges are just starting to turn brown. The top should be set, but not browned.

9- Let the cookies sit on the baking sheet for 2 minutes then remove them to a cooling rack.

Be sure the cookie sheet has cooled completely before scooping more dough onto it.

Note: If you want to bake up only half of the dough, you can freeze the other half in a plastic airtight container. Then you'll be able to whip up cookies on short notice. Cover the dough's surface with plastic wrap so it won't get freezer burned and be sure to label it. You can thaw it in the refrigerator or on the counter if you're impatient.

19 comments:

VeggieGirl said...

Yeah, I still haven't really mastered the art of using the KitchenAid mixer, so kudos to you for being able to, haha.

Hooray!! You and I are both "soft & chewy" cookie-lovers. I knew I liked you, Lynn!! :0)

Deborah said...

I'm a soft and chewy girl, too. They sound perfect!

Gretchen Noelle said...

Soft & chewy is the best! How fun to have another Chocolate chip cookie recipe to try!

Sarah said...

I love that chocolate chip cookie recipes are neverending...it is always fun to try a new variety!

Kelly-Jane said...

I used to always make my cookies by wooden spoon and bowl, but I saw someone on TV do it with a KA,a real breakthrough!

These look fab :)

MyKitchenInHalfCups said...

Oh my the great wall of China in cookies - that's a cookie monster delight!
Wish I had a chocolate chip cookie now!

Aimée said...

Lynn- they are made with pure butter, so I am sold already.

LyB said...

Mmmmm, chocolate chip cookies... You can never have too many recipes for good, soft and gooey cookies! Which reminds me, I promised my sweetie some cookies a little while ago, I better get to it. :)

Anh said...

Just yummmmmm! you see, there are never enough ways to make choc cookies. My husband would love a jar of them at work (and me too :P)

Maria said...

I enjoy soft and chewy cookies too! I will try this recipe. You can never have too many good chocolate chip recipes around!

Rose&Thorn said...

I wouldn't be able to live without my Kitchen Aid. It was my 1st wedding anniversary present from Hubby and after all these years it still going as strong as ever!

marysol said...

Lynn, you temptress. I just baked oatmeal chocolate chip cookies last night and every time I turn around, there's one less cookie in the cookie jar. I've got to stop turning around or I may not have get a chance to enjoy them. But, it may give me an excuse to bake your CC cookies, so maybe it's a good thing.

Big Boys Oven said...

I would love to have a pieces! :)

Heather said...

ahh i loooove my kitchen aid mixer! i am a soft and chewy person, too. especially when they're warm :)

Baking Soda said...

Ongoing debate in this house; chewy vs crunchy....
Love the way you "laughed airily"!!

Dee Light said...

Soft and chewy are the best!! Your recipe is almost exactly the way I make mine.

Oh, and by the way I have my moms old Kithchen Aid mixer. She gave it to me when she got a new one. The thing has been around for a very long time.

abigail @ Piece of Cake said...

but why are mine always flat? its so frustrating! i read your tips and ill try again, but, any ideas?

thanks!

Katrina said...

I never met a chocolate chip cookie I didn't like! Sometimes the simple things are the best!

diannem said...

this is my favorite recipe you shared with me and I used it yesterday to christen my oven.

THANK YOU