Holiday Baking [Chocolate Chip Cookies]12:59 PM
First I would like to say Merry Christmas and Happy Holidays to all of my readers, I have been away for some time, part due to the fact that my mac book charger broke and have been living off my boyfriends for about two weeks. Today I received a new one (yay Merry Christmas to me!) so I have tons of posts to put up starting with my recent holiday baking. I can only ever bake when I am home because my kitchen at school is just to small for the concoctions I want to make.
I just love Christmas, the smell of pine needles the cheery atmosphere surrounding you, and of course the gifts. I wanted to bake something for my boyfriend's family party so I decided to go for a simple sugar free green and red cake with white frosting for his grandparents who cant have to much sugar, and for those who could I made chocolate chip cookies.
This recipe makes the most chewiest, gooiest, softest chocolate chip cookies I have ever eaten, and they are so dangerous considering they have 2 full sticks of butter in them (like Paula Deen says "everything is better with butter").
- 2 sticks unsalted butter
- 2 1/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 1/4 cup dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Preheat the oven to 375 degrees F . Melt the butter in a 2-quart saucepan over low heat.
Sift together the flour, salt and baking soda onto a separate plate, and place on the side. Pour the butter into your stand mixer and add sugar, brown sugar and eggs; let it mix for 2 minutes on medium speed.
Add vanilla extract and reduce the mixer speed. Mix until thoroughly combined, about 30 seconds.
Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips.
Spoon dough in small balls on a greased cookie sheet and bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
I took the cookies out after 13 minutes, I like them extra gooey at the point where they fall apart. Also These cookies taste better a day later and even BETTER cold. Enjoy.
This recipe was adapted from one I found on the Food Network you can find that here.