Chewy, Chocolate Chip Cookies: Let’s start with the basics

Anyone that starts baking or is an experienced baker should know the classics. Since this is my first blog post, I want to set the foundation of what the basic baker should know. This basic yet classic recipe, that I love is the chocolate chip cookie (CCC). Fun fact- the CCC is actually the first baked good that I learned to make, which goes back to my food science class in middle school!

I believe there are two types of cookie lovers out there. One that loves a crunchy, biscuit-like cookie versus one that appreciates a soft, chewy cookie. If you are the second type, you will love this recipe.

This recipe will leave you mouth-watering for more and asking ‘what is cheat day?”

Ingredients: What will you need?

ONLY 9 ingredients!

• 1/3 cup white sugar
• 3/4 cup brown sugar
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter (melted)
• 1 egg
• 1 tsp vanilla extract
• 1 & 1/4 cups flour
• 1/2 tsp baking soda
• 1 cup chocolate chips

Tools: large bowl, measuring cups/spoons, whisk/ or stand mixer, sifter, rubber spatula, ice cream scoop, parchment paper, baking sheet(s)

This recipe makes about 20 cookies.

What are the steps to make this delicious classic?

ONLY 10 steps!

1. Take a large bowl and mix the sugars, salt, and melted butter until it looks like a toothpaste consistency.
2. In the same bowl, add in the egg & vanilla. Whisk these ingredients until it looks like the consistency of a thick milkshake.
3. Now comes the dry ingredients! Take your sifting tool and have it above your creamed mixture. Place the flour & baking soda within this item. Using your sifter, shake the dry ingredients into the bowl until it looks like a pile of snow resting on your mixture.
4. This is where your rubber spatula will be helpful. Take your spatula and fold the flour into the mixture until it has just been incorporated. (Do not overmix or your cookie will end up being similar to cake)
5. The LAST & most important ingredient is of course- the chocolate chips. Pour your chocolate chips into your mixing bowl. Using your spatula, take your chocolate chips and fold it into your mixture.
6. You might assume that your dough is now ready to be baked-wrong. Take your bowl and cover it with plastic wrap. Place your covered bowl into the fridge for at least 30 minutes.Why refrigerate? It creates a greater depth of flavor. Basically, the longer it is chilling -> the better the flavor. Use this time to clean your area/tools used. If you leave it in overnight, maybe clean & sleep?
7. NOW, we are ready to bake! Set your oven temperature to 350 degrees fahrenheit. Take baking sheet(s) and cover them with parchment paper.
8. Take out your refrigerated dough. With an ice cream scooping tool, scoop up your dough. With your hands, round your scooped dough into circles. I would recommend placing 6 cookies per tray- these cookies can get big!
9. BAKE for around 12 minutes or until the edges of the cookie are a golden brown color.
10. Cool your cookies or serve warm! Enjoy with a cold glass of milk or in my case some almond milk!
    

    Share these cookies with family & friends or yourself (no judgement here)!