My daughter needed to take something to a holiday party and decided to go with the classic chocolate chip cookie. She’s the baker in the family and we all agree that her cookies are the best, so why not share them with her co-workers. I made sure she left a few at home on the pretext that I needed a photograph, but of course we wanted to eat them.
I believe the trick to a good cookie, as well as baking is the ability to follow directions. Apparently, my daughter is more skilled at following cookie directions than I am. I’m always substituting and adjusting which I’ve now learned doesn’t work for baking. Anyway, here is the classic recipe from Debbi Fields Cookie Book, which I have happily turned over to my daughter.
Blue-Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips
Preheat oven to 300 degrees
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
Yield: 3 1/2 dozen
Enjoy!
Don’t forget to enter the giveaway on my previous post. Leave a comment on that post by Wednesday December 14. I’ll randomly draw 2 names then send you a dishtowel as my gift to you. Good luck!!
Pick me! Pick me! Love this site, Janet (whether I win or not!)
Posted by: Bonnie MacDougall | 12/12/2011 at 11:15 AM