Our friend Jake makes the best chocolate chip cookies. He made me a batch for my birthday in February and I was in heaven..and so was Josh. Josh was eating them so fast I had to hide some in the freezer for later:) Well, he eventually found those and the cookies were gone. It was a sad day.
Here is my basic recipe as good as I can remember it. I don’t really have it written down I just know what goes in. 🙂
2 sticks of good unsalted butter. ( I use the Land o’ Lakes European style)
1 cup of white Sugar
1 cup dark brown sugar
Cream together for at least 5 minutes. I cream the butter and sugar until it has turned nearly white. It takes at least 5 minutes sometimes more depending on the temp of the butter.
Add one at a time mixing well.
2-3 tsp Vanilla Extract (the good stuff)
1 tsp baking soda
¾ tsp salt
2-3 Cups flour (I used 3)
Be careful not to add too much flour. A lot of good cookies have gone bad because of too much flour. I will usually mix in 2 cups and let the mixer go for about 5-6 minutes then adjust with a little bit more ¼ cup at a time.
Bag of quality chocolate chips. (Jake recommends
Ghirardelli but I used chopped up bars of Scharffen Berger. This is the only change I made to the recipe.)
Mix well. If needed add an additional ¼ cup of flour but not too much. Once the chips are in you can’t mix for too long so any flour you add may not get mixed in completely.
Bake at 350 for 9-12 minutes depending on size of cookie. I don’t rotate pans or anything like that. I put in a single pan at a time and cook until they are done. I leave the door closed until the timer goes off and I check them. Cookies aren’t souffles but I kind of treat them like souffles. I like the individual variations that can occur in doneness by not rotating the pan.