Perfect Chocolate Chip Cookies
The Cookie Spoon
I have been whipping up chocolate chip cookies with my mom and my sister since I can remember. We even had a wooden spoon that was referred to (and still is) as The Cookie Spoon. I have developed this recipe after many, many taste tests and batches of cookies. It’s perfect!
Ingredients:
Dry:
2 1/4 cups flour (I use half whole wheat and half all-purpose flour)
1 tsp. salt
1 tsp. baking soda
1 tiny pinch of freshly shaved nutmeg (or ground if you don’t have fresh)
Other:
2 large eggs (at room temperature)
1 cup (2 sticks) fresh butter (softened to room temperature...you can fake this in the microwave but it’s best to let it happen naturally)
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 tsps. pure vanilla extract
2 cups (or more) chocolate chips
Directions:
Preheat the oven to 350°F.
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 sugar mixture. Once this is all mixed together, slowly sprinkle in the flour and mix until it’s incorporated. Mix in the chocolate chips.
"It looks like a big batch of butter dough!" -Poppy
I usually bake up one sheet and cover a separate cookie sheet with cookie dough balls and slide it into the freezer for fresh baked cookies whenever I want. Once they are frozen and won’t stick together I put them all into a resealable bag.
Ready to freeze.
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 for 12-14 minutes. Enjoy!
An incredible feat of patience.