11 Feb Soft Baked Chocolate Chip Cookies
It's cold. Eat some cookies.
After Christmas, I ordered a great kitchen stool for Theo off Amazon.
But, to be honest, it’s also for me.
Theo wants to see what is going on when I am cooking and this stool let’s him. It also stops him from begging, “Up! Up!” And, not only can he see what is going on… It allows him to get involved.
He has liked stirring mac and cheese, soups and pasta. He loves to add a pinch (See also: pinches… many pinches) of salt and pepper to eggs. And, he has become quite the fan of baking. This still allows him to dump dry ingredients and see everything come together.
When cooking I rarely repeat a recipe, but when baking I like to keep things simple. I rotate through a few favorite recipes and when it comes to baking, cookies are my favorite. We normally just do plain old chocolate chip.
Everyone has a chocolate chip cookie recipe. And, all are good. But, if you like soft cookies, this one is the best. Since Savannah has arrived, I think I have made these chocolate chip cookies once a week.
There are a few tricks to keeping the cookies soft. My number one tip has to do with eggs. You don’t want to beat the eggs with the mixer too long. Beating the eggs with the butter too long will make the cookies stiff.
And, you want to use two luscious eggs from Bent Arrow Acres of course!
- 2 Sticks of butter (16 oz), room temperature
- 1 cup of sugar
- ½ cup packed light brown sugar
- 2 teaspoons of vanilla
- 2 eggs
- 3 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- Preheat the oven to 350 degrees.
- Using a stand mixer or hand mixer, beat the soft butter with the sugars until creamy.
- Add vanilla and egg and mix until just incorporated. You do not want to beat the egg too long.
- Add the flour, baking soda and salt. Mix until small crumbles form then use your hands to press the crumbles together.
- Add the chocolate chips and mix in by hand.
- Roll the dough into balls of desired size (I go small... #toddlerlife) and bake for 10 minutes. Do not over bake. Even if they don't look "done," remove and place on a cooling rack.
- Enjoy right away, in 30 minutes, in a few days when stored in an airtight container or freeze!
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