The Story:
First of all, thank you to FoodBuzz for making me a part of their Top 9 for March 31st. I felt completely honored, and it didn’t help my view count either.
Second, I would like to ask something of you. I am a part of a performing group called Noteworthy, and I would like to invite you to take 25 seconds and vote for my groups to be a part of the Stadium of Fire, which is the largest 4th of July celebration in the world. Just go to this survey and vote for Noteworthy, video #38. If you want to see what I do when I’m not baking, you can type in “Noteworthy” to youtube and check it out.
Today’s recipe is the classic chocolate chip cookie. But this one won’t flatten out on you. It is from AllRecipes and adapted from the helpful comments people listed. I love it because you can make the dough the night before, and refrigerate it over night and then bake them in the morning. To spice them up, put a scoop of ice cream between two and make ice cream sandwiches for summer!
Ingredients:
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted and cooled
1 cup brown sugar, packed
½ cup white sugar
1 tablespoon vanilla
1 egg, room temp
1 egg yolk, room temp
1 ¼ cup milk chocolate chips (I use Guittard)
Directions:
1. Melt butter, let cool.
2. In a separate bowl, sift flour, baking soda and salt together.
3. In another bowl, beat sugars and melted (and cooled) butter together until light and fluffy, about 5 minutes.
4. Add egg, yolk, and vanilla. Beat again. (If your eggs are cold, run them under warm water.)
5. Slowly add in dry ingredients, then add chocolate chips.
6. Form ¼ cup dough balls for large cookies and refrigerate for at least one hour. Or put in the freezer for 30 minutes.
7. Preheat oven to 325 degrees and line cookie sheets with parchment paper if available.
8. Place 6 dough balls per sheet and bake for 12-16 minutes depending on how soft you like your cookies.
9. Remove immediately from cookie sheets and place on cooling racks. Let cool and store in airtight containers.
Thanks for sharing this recipe! I'm always on the lookout for a good chocolate chip cookie recipe. I've been trying several different ones lately so I'll have to add this to the list. I HATE when my cookies turn out flat, so this one sounds great!!
Also – I don't love the taste of shortening in a cookie so I'm glad this one only has butter.
Butter is just better!
I used to have that trouble before , My cookies used to turn out into one flat disc but now I learned the trick to really chill the cookie dough before baking them . These cookies look good
Nothing beats a good chocolate chip cookie and these look like some super tasty ones. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cookies up. Feel free to also link up any other sweet treats you've made this past week as well, like those fantastic looking banana PB cup cupcakes, yum. http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html
I"m so excited to try these! I am always on the hunt for a great chocolate chip cookie recipe!
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I made these this weekend and they were delish! However, I found them very sweet. If I cut the sugar in half would they still turn out? Thanks for all your fabulous recipes!
Don’t quite half the sugar, that would not bake well.
Is it possible to inc. less sugar and still have them turn out?
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I was skeptical about all the vanilla in there but they were absolutely delicious!! Mine kept coming out flat though, even with the dough refrigerated. I tried cooking them at 350 and that seemed to help a little. Any suggestions to keep them a little thicker? Like more flour or baking soda or something?
Sometimes is just depends on the oven. More flour will help a little, but be careful not to over bake or they will be dry