Have you ever purchased packaged chocolate chip cookies at the store (either from the bakery section or the cookie aisle) and proceeded to look at the ingredient list? It’s scary. The list is long, and can include a combination of artificial flavors, colors, high fructose corn syrup, and preservatives. Things you do not want nor need in a cookie!
Buying from a local bakery can be a safer bet, as they are likely made fresh and without artificial ingredients or additives. However, why not make your own?! Not only will you know exactly what you’re putting into your body, you will also have the delicious smell of warm cookies filling up your home! And making your own anything is almost always cheaper than buying
Now before you get started on the recipe, there are a few things you must know:
- Make sure you completely cream the butter and sugar. The texture should be light and fluffy when you are done.
- Do not use old baking powder or baking soda. They loose their rising properties as they age. Make sure they have been air-sealed tight and are not past their expiration date. Otherwise, buy new stuff!
- Use the best chocolate chips you can find. I recommend Ghirardelli baking chips. I used a combination of semi-sweet chocolate and 60% cacoa bittersweet chocolate. If you are a dark chocolate fan, you can use just the 60% cacao bittersweet baking chips (I used both as I was making for a group and wasn’t sure of their preference!).
- Size your cookies a little bigger than golf balls (about 1/3 cup). Perfect size for crispy on the outside and gooey chewy on the inside – yum!
- Use medium grain sea salt (not table salt!) if possible. And don’t forget to sprinkle sea salt on the top of cookies before baking. Oh-my-goodness delicious!
- Room temperature ingredients. That means eggs and butter need to be sitting out for awhile before you use them, so plan accordingly!
- Refrigerate the dough. Yes I know, you want your cookies and you want them fast, but I promise you the cookies will taste that much better. 24 hours is good, 48 hours is best (I actually let my extra dough sit for 5 days and they were AMAZING!). If you can only refrigerate for a couple hours that’s OK too. But make them again when you have the time to let them sit, and taste the difference!
- We all know cookies are yummy when warm, however, these cookies will be even better when they’ve cooled (and even better if they have sat a day!).
- Take your cookies out earlier rather than later (they will still bake a few minutes on the pan). Earlier will result in a chewier cookie, later will result in a too-crisp cookie.
Here’s my recipe for the most delicious ‘crispy on the outside, chewy on the inside’ cookies:
Photo courtesy of form-foryou.com
Chocolate Chip Cookies
|Serves||approx. 24 cookies|
|Misc||Child Friendly, Freezable|
- 2 3/4 cups all-purpose flour (organic preferably )
- 1 cup salted butter (room temperature )
- 1/2 cup sugar (organic or cane sugar preferred )
- 1 1/2 cup brown sugar (packed)
- 2 eggs (organic preferably, room temperature )
- 2 teaspoons vanilla extract (all-natural or organic)
- 3/4 teaspoons sea salt (medium-course)
- 2 1/4 cups chocolate chips (about 1 1/2 bags )
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking power
Recipe adapted from savorysweetlife.com and forme-foryou.com
|Preheat oven to 350 degrees if baking right away|
|Combine flour, baking soda, baking powder, and salt in bowl. Whisk to combine. Set aside.|
|Cream butter and sugars until light and fluffy (about 3-5 minutes on medium-high)|
|Add eggs and vanilla and beat for additional 2 minutes|
|Add dry ingredients and mix until just combined|
|Add chocolate chips and stir until well distributed|
|If waiting to bake (recommended!), wrap cookie dough in plastic wrap and refrigerate for 24-48 hours|
|When ready to bake, remove dough from refrigerator and let sit to soften slightly|
|Line baking sheet with parchment paper, nonstick baking mat, or grease the sheet with butter|
|Form dough into balls slightly larger than golf balls (approx. 1/3 cup) and space evenly on sheet|
|Sprinkle cookies lightly with sea salt|
|Bake until starting to brown, about 12-14 minutes (be sure to watch carefully as this greatly depends on the oven!)|
|Let sit two minutes on pan. Transfer cookies to wire cooking rack to completely cool.|