Chocolate Chip Cookies (Round Two)

Wednesday, July 23, 2014

Monday night, around 10 PM, I got extremely bored. It was the sort of bored that not even a book (right now, One More Thing: Stories and Other Stories by B.J. Novak) or a Gossip Girl marathon could solve. I racked my brain for other things to do, but I was too lazy to work out and a movie was out of the question. I had already gone through Pinterest one too many times. Where did that leave me? Searching through the pantry for ingredients. Apparently, when I get bored, I bake. We had no mixes in our cupboards but more than enough dry ingredients to make some kind of treat. Upon discovering a bag of semisweet chocolate chips, the answer to my boredom was found.

The first batch I made on Monday night were too flour-y as I wasn't used to the texture of the dough and thought that it had to be thicker. Boy, was I wrong. The first three dozen were absolutely vile. I was determined to get it right, so I used the same recipe last night (a little different than the Tollhouse recipe) and tweaked it a bit. They came out fabulously, if I do say so myself. 

CHOCOLATE CHIP COOKIES
Makes approximately 44 cookies

+ 2 cups of flour
+ 1 teaspoon of baking soda
+ 1 teaspoon of salt
+ 2 sticks of unsalted butter, softened (not melted)
+ 3/4 cup of granulated sugar
+ 3/4 cup of brown sugar, packed
+ 1 teaspoon of vanilla extract 
+ 2 eggs
+ 1 bag of semisweet chocolate chips *

* My family likes their cookies very chocolatey, but you can use however much you like. The cookie itself is delicious.



DIRECTIONS:

1. Preheat your oven to 375 degrees.

2. Combine the flour, baking soda, and salt into a separate bow.

3. Combine the sugars (brown and granulated), vanilla extract, and sticks of butter into a big mixing bowl. After mixing them together, add the eggs one by one.

4. In increments, mix the dry ingredients into the wet mixture. It's less messy to add the flour/baking soda/salt little by little. 

5. On a pan, arrange a dozen tablespoon sized balls a couple of inches apart from each other. Bake for 8 minutes and let them cool before transferring them elsewhere. Bonus: I like to let them set on a brown paper bag so the grease absorbs.

It's honestly a simple recipe, but nothing beats a homemade batch of chocolate chip cookies.


What's your favorite thing to bake? 

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