Awesome is baking the classic, most iconic American cookie ever – the chocolate chip cookie!
Baking chocolate chip cookies reminds us of memories created when baking with the family. The holiday season is the perfect time for families to get together and bake, many times it can be a multigenerational experience.
Something magical happens. Memories are formed and bonds are created. It happens somewhere between teaching your children how to measure flour and watching them spill it all over the floor. Or pouring the chocolate chips into the batter (while a couple chocolate chips go missing along the way). And best is fighting over who gets to scrape the most cookie dough from the bowl (especially if there are a several children around the counter)!
Half of the cookies baked in American homes each year are chocolate chip cookies. All types of variations and styles. Many cookie-connoisseurs’ would agree that the best type is the warm, half-baked cookie!
You know your mouth is watering when you think of biting into that warm, soft, chewy center—and you know nothing is better than adding a dollop (or two) of vanilla ice cream on top!
Now, all you need is a cold glass of milk.
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DID YOU KNOW?
Start the New Year off right with a fresh batch of chocolate chip cookies!
Omg Soft Batch Chocolate Chip Cookies!
Recipe from http://www.thebakingchocolatess.com
– 14 tablespoons unsalted butter, softened
– 1 cup granulated sugar
– ½ cup light brown sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 2½ cups flour (+ a few extra tablespoons, see ** in directions below–I used 2 extra tablespoons)
– 1 teaspoon baking soda
– 1/2 teaspoon salt or sea salt
– 3 cups, any variation of chocolate chips or chocolate chunks
1. Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
2. In a metal bowl, place the butter inside the bowl and place in the preheating oven.
3. Leave it just for a few minutes, until the butter starts to melt around the outside (approx 1/2 of the butter melted). Take out of oven to cool.
4. Once the butter has cooled, add both sugars and beat with a mixer until light and fluffy.
5. Add the vanilla and eggs, beating between each addition just until mixed.
6. Add the flour, baking soda and salt or sea salt and beat on a low speed, just until combined.
7. **If needed, add more flour, a tablespoon at a time, until the dough comes together in a ball and not sticking to the sides of the bowl.
8. Fold in the chocolate chips until just incorporated.
9. Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, allowing room for spreading. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
10. Bake one tray of cookies at a time, for 10-12 minutes for large, 8-9 for small. Don’t over-bake and allow to cool on wire rack.
11. Makes 1 dozen large or 2 dozen small cookies.
What else do you think is awesome? Check out our previous post – we think movie nights are awesome.