I can't help myself, I think I learned it from following Ree Drummond's blog for 100 years. If I have the chance to reshoot a recipe, or improve it I like to do so. This recipe included.
Even though the cookies came on the blog after I got my big girl camera I still had some practice to do to get a shot I liked. I'm still not an overly staged blogger. I actually feel wasteful to toss chocolate chips across the counter. What I want to share with my readers/friends is what the food looks like before we dig into it. Real life. No fake lighting, not magazine worthy, just good food.
Ingredients::
1/4 tsp baking powder
1/4 tsp baking soda
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1 stick of butter (room temp)
1/4 cup + 2 tbsp white sugar
1/4 cup + 2 tbsp dark brown sugar
1 tsp vanilla extract (I use mexican vanilla)
1 large egg
1 cup mini semi sweet chocolate chips
Directions::
Preheat oven to 375. Mix baking powder, baking soda, flour, and salt in a bowl and set aside. Cream butter, and both sugars with a mixer for 2 minutes. Add in egg and vanilla and mix until combined and smooth. Gradually add flour to mixer. When flour is completely mixed in, stir in chocolate chips by hand. Scoop out onto a parchment paper lined baking sheet and bake for 8-9 minutes (depending on your oven, start watching and testing between 8-10). Remove parchment paper (with cookies still on it) from the baking sheet and let cool slightly on the counter, transfer to wire rack to cool completely.
Cookies should be done, but still chewy and soft in the middle. You will probably think they aren't done when you take them out, but after sitting on the counter a few minutes they finish cooking up perfectly. The color should be turning golden on the edges and not too mushy, but like I said, they firm up a bit more on the counter.
We recently bought a new oven, and I've had to rethink my baking time. With my previously hot oven I could bake at 8 minutes and if I went to 10 I'd have a hard cookie. Not so with a well working oven. Which is why my suggestion now is to start checking around 8-9 and expect it to maybe go a tab longer. It took two batches to get my exact time down on the new oven, which is 10 minutes in case you're curious.
Happy baking & stay dry! Supposedly we've got another fun day of Harvey rain on our hands today.
Even though the cookies came on the blog after I got my big girl camera I still had some practice to do to get a shot I liked. I'm still not an overly staged blogger. I actually feel wasteful to toss chocolate chips across the counter. What I want to share with my readers/friends is what the food looks like before we dig into it. Real life. No fake lighting, not magazine worthy, just good food.
There's just nothing quite like a nice chewy chocolate chip cookie. Sometimes I want to venture into the crazy flavors, but taste and texture wise, I always want the comfort of chocolate and chewy texture of a chocolate chip cookie.
No cake like fluffy cookies for me.
This time I jumped out of my norm to see what I thought about the mini chips, turns out I prefer them. I got a much better ration of chocolate to cookie and each cookie has more chips versus the amount of chocolate chips I managed to get per cookie with the standard chip size.
I also use a 1 1/2 - 2 TBSP cookie scoop, so that doesn't hold much room for chips.
The other change, dark brown sugar.
I've seen the light, or dark, and I'm never going back to light brown sugar in my cookies. I definitely think I got a chewier cookie than has a darker color for sure. It also didn't spread like the light brown sugar. All that to say... #TeamDarkBrownSugar
Ingredients::
1/4 tsp baking powder
1/4 tsp baking soda
1 cup + 2 tbsp all purpose flour
1/2 tsp salt
1 stick of butter (room temp)
1/4 cup + 2 tbsp white sugar
1/4 cup + 2 tbsp dark brown sugar
1 tsp vanilla extract (I use mexican vanilla)
1 large egg
1 cup mini semi sweet chocolate chips
Directions::
Preheat oven to 375. Mix baking powder, baking soda, flour, and salt in a bowl and set aside. Cream butter, and both sugars with a mixer for 2 minutes. Add in egg and vanilla and mix until combined and smooth. Gradually add flour to mixer. When flour is completely mixed in, stir in chocolate chips by hand. Scoop out onto a parchment paper lined baking sheet and bake for 8-9 minutes (depending on your oven, start watching and testing between 8-10). Remove parchment paper (with cookies still on it) from the baking sheet and let cool slightly on the counter, transfer to wire rack to cool completely.
Cookies should be done, but still chewy and soft in the middle. You will probably think they aren't done when you take them out, but after sitting on the counter a few minutes they finish cooking up perfectly. The color should be turning golden on the edges and not too mushy, but like I said, they firm up a bit more on the counter.
We recently bought a new oven, and I've had to rethink my baking time. With my previously hot oven I could bake at 8 minutes and if I went to 10 I'd have a hard cookie. Not so with a well working oven. Which is why my suggestion now is to start checking around 8-9 and expect it to maybe go a tab longer. It took two batches to get my exact time down on the new oven, which is 10 minutes in case you're curious.
