Going along with this weeks earlier post on tea time and scones, morning coffee is not the same without something sweet to munch on. Sure I can go with drinking a cup of coffee after I’m done with my cereal, but a nice bit of sugar right before I leave the door sometimes gets me through the harder times of the day. These cookies are perfect for that. Chewy and gooey and made in less than an hour, I couldn’t ask for me.
Granted, I’ve made chocolate chip cookies before, however, I’m still searching for the perfect, and the best recipe possible. The one that should be my go-to recipe for birthdays and potlucks and lonely Saturday nights, and I think this might be it.
Cookies taken directly from The Little White Kitchen
Chocolate Chip Cookies
- 1 cup unsalted butter (or hard margarine), room temperature
- 1 cup light brown sugar
- 3/4 white sugar
- 2 eggs , room temperature
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp vanilla (i love vanilla)
- 2 1/2 cups all-purpose flour
- 2 cups chocolate chips (you can also add nuts, toffee bits, peanut butter chips, white chocolate chips, butterscotch chips, etc.)
Preheat oven to 350 degrees F.
I n a mixing bowl, cream the butter and the sugars until fluffy (making sure your butter is room temperature really helps the process go smoothly). Add both eggs and mix until incorporated. Mix in your vanilla.
In a separate bowl, use a whisk to mix together your flour, salt and baking soda. Pour your dry ingredients into your wet ingredients and mix well. Add the chocolate chips and mix with a wooden spoon or spatula.
Spoon the cookie dough into tablespoon sized balls (about 3 inches apart) onto your cookie sheet (do not grease the cookie sheets, but feel free to use parchment paper if you don’t like to wash pans afterwards).
Bake cookies for 10-12 minutes (depending on the size of the cookies and whether or not you like them well done)
on the center rack of your oven.
Remove cookie sheets from the oven and place them on cooling racks (do not try to remove the cookies at this point or you’ll end up with a gooey mess).
Let cool for about 10 minutes on the cookie sheets and then remove the cookies and place them on a cooling rack.
Eat the cookies whenever you need a pick me up, or the world gets you down.