|
Emily’s Chocolate Chip Cookies (YUM)
Makes 3 dozen huge cookies or 5 dozen regular size cookies
1 c. Unsalted butter softened (2 sticks)
1 c. Granulated sugar (white or unbleached organic)
1 c. Firmly packed light brown sugar
3 eggs
1 tsp. Vanilla (use a good quality vanilla)
3 c. All purpose flour
2 tsp. Salt
1 tsp. baking soda (preferably non-almunimum)
1 bag chocolate chips (I like to use mini-chips) or 1 lb. coarsely chopped bittersweet choc.
Preheat oven to 325 degrees. Grease several baking sheets or line with parchment paper.
In a bowl of a mixer fitted with paddle attachment, beat butter and sugars for 4 minutes, scraping down sides of bowl after 2 minutes. Add eggs one at a time, beating well between additions. Add vanilla and beat for about 1 minute, scraping bowl once and beating another minute.
Add flour, salt and baking soda to bowl and beat until combined, about 1 minute, scraping bowl once. Add chocolate and mix until combined.
Drop scant ¼ cup amounts of cookie dough onto prepared baking sheets, spacing them 1 ½ inches apart. Bake cookies for 10 to 12 minutes or until golden brown.
Adapted from Wendy Israel,
Moomba, New York City
MY NOTES:
Yes, I stole this recipe from an article in the Oregonian.
YOU MUST USE A STAND MIXER!!!!!! If you don’t have one, borrow one. This recipe makes so much dough, borrow one, mix a batch up, and share it or freeze for later.
3 dozen cookies.... Well, it has been my experience (and I make nice sized cookies) that this makes more like 5 dozen. If you are doing 12 cookies per sheet definitely. If you do 9 cookies per sheet, then you would probably get 3 dozen.
COOKIE SHEETS MUST BE COOL! As you will find, this makes the most creamy wonderful dough, and if you use a warm cookie sheet it will melt the dough before it bakes. Again, if you don’t have many cookies sheets, borrow some.
YOU MUST USE REAL BUTTER!!! I tried margarine when I was feeling really cheapo one day, and my no-fail recipe flopped.
These are the most delicious chocolate chip cookies. You can substitute organic sugar for the white, and ¾ cup of whole wheat flour for all purpose, but, they really are wonderful in their original state.
SALT! Yes, there is a lot of salt in this recipe. I think it is one of the secrets. Put it all in.
Because this makes so much dough, I like to line a cookie sheet with lightly greased wax paper. I then place balls of dough on the paper, and put the sheet in the freezer. When the dough is firm, I place the balls into a gallon size ziploc freezer bag. I can then have fresh cookies any time. This does affect the quality slightly, but not too badly. I would say, bake off the dough within a month for best results.
Enjoy these cookies! And share these cookies!!! ~Emily~
|