Monday, July 11, 2011

Our Favorite Chocolate Chip Cookie

This is one of our staples during rainy days or when we need to make a comforting treat for a party. You can never go wrong with having a classic chocolate chip cookie recipe in your pocket. This recipe produces cookies with a crispy bottom, soft chewy center, and oozy chocolate chips. Again, Mark Bittman was the source of this recipe. 

Classic Chocolate Chip Cookies
Makes: 3 to 4 dozen

1/2 pound (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups chopped good-quality semisweet chocolate (about 8 ounces)

1. Heat the oven to 375°F. Use an electric mixer to cream together the butter and sugars; add the eggs one at a time and beat until well blended.

2. Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips.

3. Drop tablespoon-size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned, about 10 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.

These cookies remain chewy for the majority of its shelf life and are obviously awesome with a tall glass of cold milk. Whether it's a rainy Monday or a stressful Tuesday, sometimes you just need a sweet, little pick-me-up.

Have a good Monday!

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