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THE BEST CHOCOLATE CHIP COOKIES EVER…

IMG_3491Who doesn’t love homemade chocolate chip cookies? Unless you’re allergic to chocolate, and bless your heart, they are an American staple. Most of us have fond childhood memories of helping Mom (or Grandma) bake them and lick the leftover spoon covered in gooey, chocolate chip infused dough. If you were a little piggy like me, you may have snuck more dough when Mom wasn’t looking.

If you’re a fan of Tate’s cookies then you are guaranteed to find this recipe the bee’s knees. These cookies turn out light, crispy and overall delicious every time. I have friends that request I bake them for special occasions, dinner parties, and sometimes after we’ve had a few glasses of wine on a random Thursday night. Truthfully, they are a hit everywhere I take them.

I originally found this recipe from Jon Lahey in Bon Appetit magazine a few years ago, and haven’t wanted to bake any other chocolate chip cookies since. I did slightly alter a few of the ingredients, and hope you enjoy!

 

INGREDIENTS:

 

1 stick unsalted butter (organic) 

1 large cage-free egg (room temperature)

¼ cup white sugar

¾ cup brown sugar (packed)

1-teaspoon pure vanilla extract

1 cup & 2 tablespoons all-purpose flour

1-teaspoon kosher salt (these are larger grains)

½ teaspoon baking powder

1-cup semisweet chocolate chipsIMG_3486

 

DIRECTIONS:

 

  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with parchment paper (or Silpat baking mats).
  3. Whisk flour, salt, and baking powder in a bowl.
  4. Use electric mixer to beat butter and both sugars (at medium speed) until well blended.
  5. Add egg and vanilla to butter mixture, blend well.
  6. Add dry ingredients to the wet mixture, blend on low speed.
  7. Fold in chocolate chips.
  8. Spoon oversized tablespoons of dough onto cookie sheets.
  9. Bake 6 – 8 minutes, rotating cookie sheet halfway through. Edges should look golden brown.
  10. Transfer to wire racks (or a plate) to cool.

Tip: Store leftover dough (if you have any) in an airtight container in freezer for up to 2 months. Enjoy!

 

Xo,

Simply Nina

 

 



2 Responses to “THE BEST CHOCOLATE CHIP COOKIES EVER…”

  1. Jamie says:

    My mouth is watering as I read this post!! Whether it be the cookies or the dough they are always a crowd-pleaser. There is nothing better than a ramekins filled with cookie dough at the end of one of our lovely nights. Hehe ; )

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