Monday, February 21, 2011

Chocolate Chip Cookies


There is much debate over what kind of cookies are the best, soft and chewy, or thin and crunchy. Do not fret people, I have found the solution to this problem. Instead of choosing one why not have both? I have always been a girl who likes options and what better option that to have two different textures of cookies.

What is great about this recipe is that you don't need a hand or stand mixer, just a simple wooden spoon will do. I find it quite funny when Martha Stewart will question why people prefer to use hand mixers as oppose to stand mixers. Maybe it's because stand mixers cost $300-$400!! Trust me, I would love to get a stand mixer one day, but for now I will have to settle with my hand mixer and wooden spoon.

Chocolate Chip Cookies
  • 2 cups unbleached, all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar, firmly packed
  • 1 teaspoon water
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, beaten
  • 2 cups milk chocolate chips
  1. Preheat the oven to 350ยบ.
  2. Whisk the flour, baking soda and salt together in a bowl.
  3. In another large bowl, cream the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture.
  4. Stir in the flour mixture and then fold in the chocolate chips.
  5. Using a soup spoon, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for 9 minutes for soft and chewy, 12 minutes if you want them crispy. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.
Yields about 40 cookies

1 comment:

  1. Erica I miss your delicious posts! I hope to see some more yumminess soon. x


Spiced Hokkaido Pumpkin Soup

After living in Germany for almost four months now, I can tell you much has changed for my views about the food culture here. Actually, mu...