Choco Chip COOKIES

FullSizeRender
Milk, a critical accompaniment

Luke and I received a very exciting gift this past Christmas: a Cuisinart 5-Speed Handheld Mixer. Faaaaancy! (Hint hint: we’re being a wee bit sarcastic). But actually, this new mixer has added some much needed power to our baking. And though I’m missing the arm workout I would get from whisking together the butter and sugars (those calories I burned justified an extra cookie) the ease of our handheld mixer gives us an excuse to make choco chip cookies on an even more frequent basis.

We’ve tested many choco chip cookie recipes through the years and this one crafted by baking queen Christina Tosi has become our go-to. After eating a stack of these tasty cookies, you’ll be seriously satisfied.

Ingredients:

  • 2 sticks unsalted butter (1 cup), softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 large egg
  • splash of milk (preferably whole, buttermilk and half n’ half work well too)
  • 2 tsp vanilla extract
  • 1 3/4 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 TBS non-fat milk powder (optional)
  • 2 cups choco chips (a mix of chips and chunks is always good)

Directions:

  1. Preheat oven to 325ºF.
  2. Combine butter and sugars.  Mix vigorously with a whisk or with a mixer for 1-2 minutes.
  3. Add egg, vanilla, and splash of milk.  Mix on high for 2-3 minutes, until the dough becomes pale and fluffy.
  4. Add flour, baking soda, baking powder, salt, and milk powder.  Mix thoroughly, then add the chocolate chips, mixing them into the dough with a wooden spoon.
  5. Place similarly sized scoops of cookie dough on a baking sheet.  Pop em in the oven and bake for 11-13 minutes. You want golden brown edges.

Enjoy with a big glass of milk, hot cup of coffee or mug of tea ♥

Tip: Many pros recommend chilling cookie dough overnight before baking.  Luke and I are not the most patient people (but who is when it comes to choco chip cookies?!). We typically make a batch and then chill the remaining dough.  Verdict: the chilled dough does yield more evenly baked cookies. But no judgement if you scoff at this overnight chilling advice.  We agree, choco chip cookies should be baked stat!

To print the recipe, click here: Choco Chip Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s