Hey, hey. It’s the day AFTER #NationalCookieDay – That’s right, as usual I’m a bit off schedule but that’s pretty standard for me. It won’t stop me from sharing my most favorite recipe for chocolate chip cookies though.
It’s almost Christmas and nobody likes cookies more than Santa. And with all the work he has to do on Christmas Eve, he needs more than the typical toll-house chocolate chip cookies to keep him going.
This hearty cookie recipe will no doubt score you some bonus points on the nice list. It’s thick and chewy, chocolatey goodness.
|Prep Time||45 mins|
|Cook Time||15 mins|
dozen 3 1/2 oz. cookies
- 2 sticks + 1 tbsp. unsalted butter Cold and cut into cubes
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs Cold
- 3 1/4 - 3 1/2 cups all-purpose flour Scoop and sweep the excess off the top
- 3/4 tsp. kosher salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 cups semisweet chips or chunks
- 1 splash molasses
- 1 splash vanilla extract
- Combine your dry ingredients in a bowl and set to the side.
- Use the paddle on your electric mixer to combine your wet ingredients. Start by blending your butter and sugars. Add your eggs one at a time until combined. Next add the molasses and vanilla extract and combine.
- Add your dry ingredients to your wet mixture and mix until combined.
- Fold your chocolate chips or chunks into the mixture
- On a clean surface, continue to combine your ingredients with your hands, then portion your dough into 3.5 oz. balls, about the size of a racquet ball.
- Preheat your oven to 350 degrees and line a cookie pan with parchment paper.
- Place your chocolate chip cookie dough balls on your lined cookie tray and chill them up to an hour. The colder the dough the better!
- Bake for 15 - 20 minutes checking at the half-way mark to see if they need to be pressed down. If so, apply light pressure with a spatula. Cold dough won't spread as fast as warm dough during the cooking process.