Sunday, 4 March 2012

Ain't Nothin' Wrong with a Classic: Chocolate Chip Cookies

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 Can it be?  Can it really be possible that I haven't ever posted a recipe on this blog for that most classic of classics, the chocolate chip cookie?  How can that be so?

Well, I guess it doesn't matter how the omission came to pass – the important thing is to rectify it.

This post is a quickie in a time of need, just like these cookies.  They're a fast, easy solution to the problem of wanting/needing to bake something but not being sure what to make (similarly, this post is a quick solution to the problem of abandoning y'all for far too long while I deal with visa stuff and work on editing my book – yes, still – sorry about that).  They require no unusual ingredients, they're a snap to put together, and most importantly, they're a crowd-pleaser.  Nobody doesn't like chocolate chip cookies (except maybe those few nutters who don't like chocolate).

These cookies are perfect for throwing together on a quiet, rainy afternoon like the ones we've been having recently (winter disappeared for two glorious days, then came back to bite London in the butt).  They're also perfect for bringing to a good friend who needs some picking up.  And for a quick train trip out of town with another good friend.  And for breaking that diet you so meant to keep this week...

But hey, if you eat one (or four) too many, you can always have a healthy salad for dinner!  Before eating another cookie for dessert...

Classic Chocolate Chip Cookies

Preheat oven to 325F/165C.  Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together and set aside:
     2c flour
     1/2 tsp baking soda
     1/2 tsp salt

In a large bowl, cream together:
     3/4 c (170g) butter, melted
     1c brown sugar
     1/2 c white sugar

Add in, beating until light and creamy:
     1 Tbsp vanilla
     1 egg
     1 egg yolk

Mix in dry ingredients until just blended, then stir in with a wooden spoon:
     2c chocolate chips

Drop onto cookie sheets in rounded spoonfuls, three inches apart, and bake for 10-15 minutes (depending on the size of your cookies), until edges are lightly toasted.

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