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Sunday, January 20, 2013

Chocolate Chip Cookie Perfection

If you have been reading our posts for awhile, you may remember a couple years back we shared some tips and ideas for Chocolate Chip Cookies.

I have to be honest (sorry sisters!) but even these tips did not solve my cookie struggles. When I bake the much-desired choco-chip cookies at my house, I always cringe. They are just greasy and flat and crunchy and just NOT what I was craving.

My kids still eat them and so does the hubby, but I am just not satisfied.

So for awhile now I have been trying many varieties and methods with inconsistent results.

That is, until today.

I am a new woman.

If you are like me and you are an epic failure in the world of choco-chip-cookie baking, you have GOT to go to this website and read the whole thing. And look at the pictures. She has awesome pictures.

And then after you do that... bake her cookies.

Design Mom's 
Version of the Perfect Chocolate Chip Cookie

1 cup (8 oz.) butter, at room temperature
1 1/2 cups brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
1 Tbsp. pure vanilla extract
2 3/4 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Beat butter with an electric mixer until creamy. Add the brown sugar and beat for 5 minutes on high speed until light and fluffy. Add the eggs, one at a time, beating for another minute after each addition. Add the vanilla and mix well.

Whisk together the dry ingredients. Add the dry ingredients to the creamed mixture in two or three additions, mixing on low speed just until the flour is incorporated. Stir in the chocolate chips using a silicone spatula or the mixer on low speed.

Using a small ice cream scoop or tablespoon, drop balls of dough onto the prepared baking sheets, leaving a few inches of room between them. Bake for 10-12 minutes, rotating baking sheets front to back and top to bottom halfway through baking time. Let cookies cool on baking sheet for about 10 minutes before transferring them to a cooling rack.

Makes about 3 dozen cookies.