I had a hankering for chocolate chip cookies a few weeks back, so I started with my Google Reader, and searched for recipes.
I have hundreds of chocolate chip cookie recipes bookmarked.
That can be kind of daunting.
Instead, I turned to a Chera, a friend of mine who is an awesome cook and baker, and asked her if she had a favorite recipe for them.
But even she had trouble narrowing it down! LOL
She gave me three…so today I started working through them to see which we enjoy. In the interest of my gym time, as well as my waist line and checkbook, I didn’t make all three today — just one. 🙂
I baked off half this recipe (which my husband, his visiting friend, and dad, promptly polished off) and froze the rest, to be pulled out later when the need for a fresh baked cookie strikes. 🙂
These were fantastic. A very simple chocolate chip cookie, but delicious. You can use any chocolate chip you prefer in them — I just happened to have a bag of semi-sweet on hand so I used those. Chera prefers them with milk chocolate chips, and I think they’d be divine with dark chocolate as well.
Ghiradelli’s “The Ultimate Chocolate Chip Cookie”
(This link, via Chera)
- 11 1/2 ounce(s) chocolate chips (your preference — dark, semi-sweet, milk…)
- 2 1/4 cup(s) unsifted flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) teaspoon salt
- 1 cup(s) (2 sticks) butter
- 3/4 cup(s) sugar
- 3/4 cup(s) packed brown sugar
- 2 eggs
- 2 teaspoon(s) vanilla
- 1 cup(s) chopped walnuts or pecans (optional)
Directions
– Preheat oven to 375ºF
– Stir flour with baking soda and salt; set aside
– In large mixer bowl, cream butter with sugar, brown sugar, eggs, and vanilla
– Gradually blend dry mixture into creamed mixture
– Stir in nuts and chocolate chips
– Drop 1 tablespoon of dough per cookie onto ungreased cookie sheets.
– Bake at 375ºF for 9 to 11 minutes or until golden brown.
To Freeze
– Drop 1 tablespoon of dough per cookie on a cookie sheet and set inside the freezer for approximately 1 hour
– Remove from freezer, and package little frozen dough balls in a zip top bag
– Return to freezer, and remove as many ‘dough balls’ as you need at a time for baking
– Follow the baking information above
