More cookies today. There are 100 million chocolate chip cookie recipes out there. Some have walnuts (or pecans or pistachios), some have oats, some have a mixture of milk and dark chips, some age the dough for 12, 24 or even 36 hours, some have condensed milk, and some have everything under the sun.
But everyone needs a classic chocolate chip cookie recipe. One that can be whipped up in minutes, so that you’re eaten warm, golden, toffee-like cookies less than 30 minutes after the craving strikes. One that requires only one bowl, and the most basic of ingredients. One that focuses solely on the deliciousness of chocolate chips in a simple sugar cookie dough, made ever so slightly toffee-like with the addition of dark brown sugar.
My recipe comes from the box of McCormick’s vanilla extract, because that’s what we made growing up. (No Nestle Toulouse here!) I could tell you that the extra vanilla highlights the caramel undertones of the brown sugar, or that I modified the steps slightly to make the recipe a one-bowl affair, or that they are equally delicious as small puffy rounds (how I like them) or giant face-sized discs. But all you need to know is that they’re perfect with a cold glass of milk, and Santa would appreciate them very much.
Let’s talk cookies. I’ve got a bunch over here, and all would be perfect for your Christmas cookie baking spree. (Is that a thing for anyone else? Or just me?)
Classic Chocolate Chip Cookies
Recipe from McCormick’s
Makes 40 2-inch cookies
– 2/3 cup butter, softened
– 1/2 cup granulated sugar
– 1/2 cup dark brown sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 1-1/2 cups + 2 tablespoons all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 6 ounces dark chocolate chips
1) Preheat the oven to 375F. Line a baking sheet with tin foil.
2) In a large bowl, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until just mixed. Add the flour, baking soda and salt, then beat until just combined. Fold in the chocolate chips.
3) Form the dough into tablespoon-sized balls, and drop onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes, rotating the baking sheet halfway, until the tops have become golden brown. Cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. (Obviously, you’ll have to try at least one warm cookie for “testing” purposes.)
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