dramamine uk аdapt Heaven knows I love a good chocolate chip cookie recipe.
brief http://andrewblyth.com/58811-ranitidine-uk.html I have been on the hunt for the BEST chocolate chip cookie recipe in the world, and I have come to the conclusion that while it totally exists, it only exists on a personal level. It varies from person to person.
http://sugarduchess.com/54970-allegra-price.html I don’t think it’s possible to have one chocolate chip cookie recipe that is universally favored by everyone.
quantify assurance wireless buy phone In fact, there was a study done about this, and they found that people were more likely to lean toward what they were more accustomed to.
http://lightingcontrols.com.au/76024-zantac-canada.html instruct So, basically if you grew up with your mom buying a block of cookie dough at the grocery store, that’s what tended to be your favorite.
Now I do think tastes and palates can change over the years, but there is something super nostalgic about eating a chocolate chip cookie that I think lends to our individual tendencies.
It’s like, science and stuff.
But the good news for me as a food blogger is that I get to keep making different kinds of chocolate chip cookies.
… I guess I can be the one to jump on that grenade….
On the other hand, the bad news for me as a food blogger is that someone might try this recipe and be like, “Say Wha? This cookie is not what I was hoping it would be! This lady sucks! Let’s burn her house down!”
This hypothetical person is obviously super passionate about chocolate chip cookies.
And also a little bit of a pyro.
One thing I do like about this recipe is that you don’t HAVE TO refrigerate the dough. The cookies don’t end up quite as thick as they would if you choose to refrigerate the dough, but they still turn out pretty dang good if you don’t.
They still end up totally soft in the centers as you can tell from my picture above. Although I tend to under-bake my cookies pretty hardcore so all of my cookies stay really soft. Crunchy cookies are the WORST. But, to each their own I guess.
HA! Just kidding. I can tolerate a lot of differences, but crunchy cookie lovers are pretty low on the list. They are right above people who talk really loud on airplanes and right below people who have a list of all of their pet peeves.
… Wait a second…
Anyway, the salty factor in these cookies is to die for. It ups the ante of the flavor to a whole new level. You are going to love these. Even if you’re used to the cookie dough log from the refrigerated section.
- 1 cup salted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 4 teaspoons vanilla
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse sea salt
- 2 3/4 cups all-purpose flour
- 2 cups semi-sweet mini chocolate chips
- 1/2 cup semi-sweet chocolate chips
- To the bowl of an electric mixer using the paddle attachment, add butter and brown sugar and granulated sugar. Beat together on medium speed until the mixture is smooth and light. This should take about 2 minutes. Stop the mixer, scrape down the sides and add the vanilla and eggs. Beat on high until the mixture becomes light and fluffy, stopping and scraping the bowl as necessary. I usually like to beat my eggs and vanilla into the butter mixture for about 4-5 minutes.
- Add the baking soda, baking powder and salt and mix together until it's mixed throughout the dough.
- Add the flour and mix on low speed until completely incorporated, and then turn off the mixer.
- Stir in the mini chocolate chips and the regular chocolate chips until they are distributed evenly throughout the dough. (Here is where you can refrigerate it. Refrigerate for at least 4 hours or overnight.) or if you want cookies now, continue reading...
- Preheat the oven to 350° F and line a baking sheet with parchment paper or a silpat baking mat. Using a 3 tablespoon cookie scoop, drop the cookie dough 2 inches apart on prepared baking sheet.
- Bake the cookies for 9 minutes. The cookies will not look down quite yet, but they will continue to cook on the baking sheet after you pull them out of the oven. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- **Refrigerating cookie dough will result in puffier cookies instead of flat ones, but if you need cookies and you need cookies like RIGHT NOW then skip the refrigeration time. They still still be good!
Sometimes, a cookie dough log is just what the doctor ordered, though. Am I right?