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Chocolate Chip CookiesChocolate chip cookies have always been called America's favorite cookie. Chocolate chip cookies are so good, I'd like to think they are loved the whole world over.
I like to nickname them scrap cookies, because they are made from the scraps usually left over in the pantry. There is always flour, sugar, eggs, butter and baking soda around in my bakeshop.
I don't always have the chocolate chips, but it is no problem going to buy just one ingredient. I'm lazy and can't stand a recipe that I have to pick up every ingredient from the store before I can make it.
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The Recipe |
Chocolate Chip CookiesYields 4 dozen cookies
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Procedure 
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Step 1 Sift together your flour, baking soda, and salt. Set aside. Step 2 Add both sugars and the vanilla to your mixing bowl, and beat until creamy. Add the eggs, and beat well. Step 3 Gradually, add the flour, while mixing on low speed. |
Step 4 Stir in the chocolate chips, and the nuts, if adding. Step 5 Drop rounded teaspoons onto an ungreased baking sheet. Bake for 8 to 10 minutes, or until lightly brown, and remove. Allow to cool on the baking sheet for two minutes. Remove from baking sheet, then allow to cool completely. |
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Pan Recipe: Using a greased 16 X 12 jelly roll pan, spread all of the dough into the pan. Bake at 350 F, for 20 minutes or until lightly brown. Allow to cool completely before cutting into 2x2 inch squares. Yields about 4 dozen bars. |
Tips for Preparation
Before getting started, check out these preparation tips
Your Mise' En Place' Remember your step ones. Before you get to Step 1, always grease and flour your baking pans. Always preheat oven to 350°F, first. Always sift the flour, and set aside. Always measure out all of your ingredients first. Always make sure your ingredients are room temperature. And of course, your tools and workhorses. |
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Tips for Step 1
Measuring & Mixing
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Make sure all ingredients are room temperature. Measure out the ingredients first for a more efficient process. 
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Oatmeal cookies and chocolate chip cookies have nearly the same ingredients. Ingredients I almost always have.
Whether I make chocolate chip or oatmeal cookies is always determined if I have the chocolate chips, or oatmeal in the pantry. 
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Always sift your flour to remove any lumps. It's ideal to sift the flour, salt, and baking soda together.
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Tips for Step 5
Scooping & Baking Using an ungreased cookie sheet, drop rounded tablespoons of the dough, two inches apart. Bake for 8 to 10 minutes, or until lightly brown, and remove from the oven. 10 minute baking will yield you a nice soft cookie, with crisps edges. If you want a completely crunchy chocolate chip cookie, bake for 12 to 14 minutes. |
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Big Cookie, Little Cookie !
It is up to you to determine how big you want your cookie to be. I love to use cookie scoops for evenly uniformed cookies.
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Following the FormulaThree cups of flour may seem like a lot, but if you look at the pictures, here I'd like to explain why three cups is perfect.
There are 2 cups of sugar, 2 eggs, and a cup of butter. They are all liquidfyers. If there is not enough flour to balance the liquids your cookies will spread. This will result in a thinner, crunchy cookie. The properties found in flour will absorb the liquid from the eggs, butter and sugar. The flour is what gives the cookies body. With the proper balance of of the wet and dry ingredients, you'll have yourself a nice, soft cookie, with a nice bite to it. |
