Since I'm not nannying Poppy anymore, I try to make plans for us to do fun things together. I love Poppy. I love cookies. An afternoon of baking up Perfect Chocolate Chip Cookies sounded... well, perfect!
Watching and waiting.
Here's the recipe for my Perfect Chocolate Chip Cookies:
2 1/4 cups flour (I use half whole wheat and half all-purpose)
1 teaspoon salt
1 teaspoon baking soda
1 tiny pinch of freshly shaved nutmeg (or ground if you don't have fresh), optional
2 cups semi-sweet chocolate chocolate chip cookies
2 large eggs (at room temperature)
1 cup (2 sticks) butter (softened to room temperature. If you need to do it in the microwave be sure not to melt the butter)
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 teaspoons pure vanilla extract
Preheat the oven 325 degrees.
Sift the flour, salt, and baking soda together in a small bowl. In a separate bowl, cream together the sugars and the butter, then add in the vanilla. Whisk the eggs in another small bowl before adding them to the creamed sugar mixture. Once this is all mixed together, slowly sprinkle in the flour and mix until it's incorporated. Mix in the chocolate chips.
Using a spoon, scoop up some dough and roll it into a ball in the palm of your hand. Place it on a baking sheet. Continue making your dough balls until you have them spaced out (about 2-3 inches apart) on your cookie sheet.
Bake for 9-11 minutes, until golden brown on the outside and light brown in the middle. If the cookies are frozen* they will need to be baked 12-14 minutes. Enjoy!
*I usually bake up one sheet and cover a separate cookie sheet with cookie dough balls and slide in in the freezer for fresh baked cookies whenever I want. Once they are frozen and won't stick together I put them all into the resealable bag.
Perfect Chocolate Chip Cookies