Chocolate chip cookies are without a doubt a classic. They are undeniably delicious! Any time I find myself in their presence, I cannot resist. As simple as this dessert is, there are a wide variety of chocolate chip cookies out there. Chewy, gooey, crunchy, etc. One of the most important ingredients in chocolate chip cookies (other than the chocolate) is butter. Thankfully, with butter having trace amounts of lactose, it is safe to consume for those of us who are lactose free.
To start off, combine your dry ingredients: flour, baking soda and salt. Baking soda will help your cookies rise and give them that slightly fluffy texture. When adding salt, be sure to check whether your butter is salted or unsalted. Using unsalted butter allows you to be in control of the salt content and flavor. If you only have salted butter on hand, just add an additional pinch of salt since the salted butter will provide enough flavor.
Next combine butter (softened), white sugar, brown sugar and vanilla extract. I sift the granulated sugar to ensure there are no clumps (just a helpful hint). Beat the mixture until creamy. I highly suggest leaving your butter out on the counter for a few hours to soften rather than microwaving it. However, if you are in a pinch for time, microwave the butter for 5 seconds at a time and rotate the stick of butter until evenly softened. Be sure not to completely melt the butter. If the butter becomes too melted and warm it can throw off the texture of the cookie.
Once you have achieved a creamy consistency, add one egg at a time and beat until incorporated. After the butter, sugar, vanilla and egg mixture is smooth and evenly combined, incorporate your dry ingredients adding 1/3 of the dry mixture at a time. Scrape down the edges of the bowl to ensure all ingredients have been thoroughly mixed in.
Now for my favorite part… The chocolate! I use one whole 12oz bag of semi-sweet chocolate chips. Most recipes call for 2 cups which leaves just a few chocolate chips remaining in the bag, and I think that’s crazy. The more chocolate the better! No need to waste, plus the extra accounts for some of the chips I nibble on because I just cannot help myself.
To form each dough ball, scoop a teaspoon-sized ball of dough and drop it onto your cookie sheet. I typically use a cookie scoop when making cookies, but, the drop method allows my chocolate chip cookies to have a little more volume and density to them. Sometimes the old fashion way is the way to go. Evenly space the dough balls on the cookie sheet.
Place the sheet into an oven at 375 degrees for 8-10 minutes, depending on the oven and desired chewiness. I always set my timer for 8 minutes and check on my cookies to see how fast they are cooking. I find that the last few batches I make cook a little faster than the first few because the baking sheet is already warm. Once removed from the oven, allow to cool for about 5 minutes on the sheet, then transfer to a wire rack to finish off the cooling process.
Look for golden brown edges— they are the tell-tale sign that your cookies are ready. I like my cookies to be chewy with slightly crusted edges. Sometimes they look a little undercooked in the middle, but they will continue to cook on the baking sheet once they are removed. In addition, while they are cooling they will firm up and become the most delicious chocolate chip cookies you have ever had.
There is simply nothing better than a warm chocolate chip cookie, fresh out of the oven. Share these with your family and friends and they will love you forever! I have yet to meet anyone who did not like my chocolate chip cookies, so I hope you like them too. Let me know what you think!!
Recipe Details:
Ingredients
2 1/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) softened butter
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 eggs
12 ounces semi-sweet chocolate chips
Preheat oven to 375 degrees.
In a small bowl combine flour, salt, and baking soda. Set aside.
In a large mixing bowl combine softened butter, granulated sugar, brown sugar and vanilla extract. Beat until creamy. Add eggs, one at a time. Beat well after the addition of each egg.
Add flour mixture slowly, about 1/3 at a time and beat well. Finally add chocolate chips and stir until evenly incorporated. Using a teaspoon, drop rounds onto a cookie sheet and bake for 8-10 minutes. Let cool on cookie sheet for about 5 minutes and then transfer to a wire rack. Once cooled, enjoy!
Thanks for sharing your recipe! I usually use margarine and have to admit, I always microwave it.. oops. I can't wait to try making a batch with room temperature butter. I also never thought about the fact that the cookie sheet is hotter for later batches. That makes a lot of sense now.
ReplyDeleteGlad this is a tasty lactose free recipe for you! Next step - gluten free so my Dad can still eat them!