When it comes to desserts, I don’t do boring.
By “boring“, I mean traditional – like chocolate cake, vanilla cake, red velvet cupcakes, oatmeal raisin cookies, chocolate chip cookies…. you get the idea. I like making desserts that aren’t your everyday “boring” flavors….My reasoning is, if I want old fashioned dessert flavors, I’m sure I can find them at just about every bakery/grocery store in the neighborhood. If I’m spending the time to make something from scratch, it’d better be something I can’t find easily.
Wait, but isn’t this post about “plain”, “regular”, “boring” chocolate chip cookies?
Yeah yeah… today I actually felt like making some traditional chocolate chip cookies. Actually, one of the reasons why I chose chocolate chip was simply because I didn’t feel like going to the store and buying a bunch of ingredients for cupcakes. I also didn’t feel like standing in the kitchen for hours making cupcakes either. Talk about laziness – I just wanted something sweet, something homemade, and something easy to make.
That’s when I decided to go back to the basics and make something simple.
I like my cookies chewy, and the high proportion of brown sugar kept these cookies soft and moist (sorry!) in the middle. Slightly golden crunchy edges with gooey soft chocolatey centers.
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 1/2 sticks butter, softened to room temperature
- 1 3/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- In a large bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
- Using an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high until pale and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, then beat in the vanilla. Reduce the speed to low, then slowly incorporate the flour mixture into the egg mixture. Stir in the chocolate chips by hand.
- Cover with plastic wrap and chill in refrigerator for at least an hour, preferably overnight.
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Roll cookie dough into ~1" balls and place onto prepared cookie sheets. Bake for 10-12 minutes, or until edges begin to brown.
- Remove cookies from oven, cool on the baking sheet for 10 minutes, then remove and cool completely on a wired cooling rack.
- Makes about 48 cookies
After putting some cookies in a Tupperware for work, there were about 20 left. We divided the rest amongst the two of us – I got five, and the hubs took the rest of the 15.
Somehow he thinks I won’t be touching his cookies if he placed them all the way up on the cupboards……
Little does he know, there’s not a whole lot that can stand between a girl and her sweets…. I might be short, but I have my ways. MWAHAHAHAHAHAHA!!
Yep, that’s my evil laugh.