How to: chocolate chip cookie

OK, so this recipe was found off the Internet, but the notes are all my own.

Chocolate chip cookie

What you’ll need:

The dry part

• 2¼ cups of all-purpose flour
• 1 tsp. of baking soda
• ½ tsp. of salt

The wet part

• 1 cup (2 sticks) of soft butter
• ¾ cup of sugar
• ¾ cup of packed brown sugar
• 2 eggs
• 1 tsp. of vanilla

The special part

• 2 cups (1 pkg.) of semisweet chocolate chips

OK.

1. Heat your oven to 375°F (190°C)
2. First, take your soft butter and add the two types of sugar in. Soft butter does not mean it’s melted into liquid, nor does it mean that it’s hard out of the fridge. I guess it’s easiest if it’s room temperature. In my case, for my father’s sake I used Splenda instead of sugar. That allowed him to at least eat a few and not feel left out. Now, cream together the butter and the sugar. If you have a hand mixer, just go at it. I kind of like using a spatula and creaming it manually at this stage–there’s something kind of satisfying about doing it by hand. You know you’re done when it all kind of looks fluffy/creamy. Shouldn’t take much effort to get to that point
3. Add in the eggs one at a time and blend them into the butter. At this point I like using a hand mixer. Also add the vanilla. When you’re done, it should look like a nice even brown goo.Mmm: goo.
4. In a separate bowl, add the flour, baking soda, and salt. Stir it all together just so that everything is kind of distributed evenly. You don’t want a salty clump in the middle of a cookie.
5. Take about half of that flour mixture and add it to the wet stuff. Use your hand mixer to blend it in. The mixture will start getting hard. Add the other half then blend it in. By the end, you should have a stiff dough. Now, why didn’t we add all of the flour at once? If you added it all the flour would’ve probably flown all over the place when you blended it.This stiff thing is your base cookie dough.
6. By hand, just take the package of chocolate chips and dump them in. You have to work them in by hand with a spoon or spatula because the dough is too thick at this point for the mixer to be useful. The chocolate should be evenly distributed throughout the dough.If you wanted to, you could add 1 cup of a secondary ingredient. In my case, I took some Australian almond nougat, crushed it into coarse pieces with a mallet then added it in. I made a mistake here by only using a ½ cup of stuff. With only ½ a cup it’s easy for that ingredient to kind of get lost in the cookie.
7. Spoon some mounds onto an ungrease cookie sheet. Kind of flatten the mounds slightly to get a flatter cookie or else you’ll get a chubby round thing, which is still tasty, but not as cool as the usual cookie shape. Allow room for the cookies to kind of spread out. Bake for 8-10 minutes.Depending on your cookie sheet it might be on the lower or higher end of the range. I used a dark cookie sheet for my first batch, and after 9 minutes the cookies were kind a bit dark around the edges. For the second batch I used an insulated pan and it took 10 minutes. Anyway, just bake it until it doesn’t look too pale.
8. Let the sheet and the cookies cool down completely. Restrain yourself! If you try to use a spatula to get them off right away, you’ll end of breaking them all apart. The result would be a tasty, but disappointing mess.This recipe yielded me about 2 dozen cookies.

Possibly related posts:

1. Cranberry chocolate chip cookie
2. V-Day cookie
3. Peanut butter chocolate latte?