Cookies were the first thing I've ever baked when I was a kid. I remember watching my mother put the ingredients together and being able to lick the spoon...mmm cookie dough! When I first started, I used to follow the instructions on the back of the chocolate chips package or out of the cookbook. As I got older, I found inspiration from cooking shows, blogs, and pinterest. I developed this recipe about ten years ago and is always a hit around the office.
With cookies, it isn't about dumping all of the ingredients in a bowl and stirring like cake. It is a multi-step process, but the rewards in the end are worth it. (Photos pending)
Step 1:
Preheat oven to 350 degrees F. In a small bowl, combine 2 c. flour, 1 tsp baking soda, and 1/4 tsp salt. Stir the ingredients. Set aside.
Step 2:
In a larger bowl, blend the butter and margarine ( I use one stick of each). They should be at room temperature. I love the taste of butter but it will make the cookie spread. I like mine a little thicker. You can slightly melt them but you want to make sure it is cooled before using.
Step 3:
Add the 1/2 c. sugar and 1/2 c. brown sugar to the butter and blend until smooth.
Step 4:
Add the 2 eggs one at a time. Make sure to blend after each egg. Make sure they are at room temperature.
Step 5:
Add 2 tsp vanilla and blend.
Step 6:
While mixing, gradually add in the flour mixture to your wet mixture till all of the flour is just blended. Do not over mix.
Step 7:
Pour in 1/2 a bag of mini chocolate chips, 1/2 bag regular chocolate chips, and 1 bag of chunk chocolate chips with the dough. I like to pour them in a bowl together and then gradually add to bowl while mixing so it gets thoroughly mixed together.
Step 8:
Using a scoop or a spoon (size of your choosing), scoop and drop dough onto un-greased cookie sheet. I use a cooking stone that has been used and abused...but it cooks the cookies wonderfully. Make sure they have about an inch between them (more if they are larger) to allow for spreading. Cook for 9-12 minutes. Time can vary depending on where you live...altitude, etc. I like to check at 9 minutes then every 30-60 seconds until they are a nice golden brown around the edges. If you like crunchy cookies, cook 12 minutes. Pull out of oven, wait a minute...I know it's hard, but they need to firm up a bit, and then place on cooling rack. Then eat or store away.
Storage:
I like to bake about one to two dozen at a time and then put the rest of the dough in a ziploc style bag and store in the fridge or freezer. The dough can last a few days in the fridge and a few months in the freezer. I also noticed that the cookies are better after the cookie dough has a chance to rest in the fridge and just "chill."
For baked cookies, place in a ziploc bag or air tight container. Tips for keeping them fresh...add a tortilla or slice of bread in with them. Helps to keep them moist. You can also put in microwave for a few seconds to warm and soften them.
Note: this dough is also a good base for other variations such as white chocolate macadamia nut, peanut butter chip, or mint chip cookies.
Ingredients:
2 c. flour
1 tsp baking soda
1/4 tsp salt
1 stick of margarine and 1 stick of butter (room temperature - you can use two sticks butter as well)
2 eggs (room temperature)
2 tsp vanilla
6 oz (1/2 bag) mini chocolate chips
6 oz (1/2 bag) regular chocolate chips (milk chocolate, semi sweet, dark chocolate, etc.)
12 oz (1 bag) chunk chocolate chips
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