These chocolate chip cookies.

 photo Jan202014_KaraSimmons_10_zpsb3952131.jpg photo Jan202014_KaraSimmons_11_zps4ab874c5.jpg photo Jan202014_KaraSimmons_12_zps9a5959bc.jpgI’m not a baker.  And I am trying to work on that.  I also told you that when I made the Swig Sugar Cookies.  But when Greg came home raving about chocolate chip cookies somebody made and brought to work, I needed to give the recipe a try!  Now I don’t think I have ever made plain chocolate chip cookies.  So I gave it a go.  To prove I was a true housewife or something.  The first time I made them the dough tasted yummy and the cookies were delish right out of the oven.  But then next day, they were hard as a rock.  Very sad.  I googled why this happened.  The first conclusion I came to is I added too much flour.  They were much too puffy.  The next conclusion I came to is it totally matters what shape your butter is in when you add it to your recipe.  I bet you are shaking your head at me and saying “duh” but I really had no idea.  I had half melted butter half kinda soft butter that time.  I am a forgetful person and when it comes to leaving out butter to have at room temperature by the time I am ready to make cookies, it just doesn’t happen.  I found a trick to help me get my butter at room temperate quickly when I forget to set it out ahead of time, which is always.  Defrost the butter in the microwave!  I flip each side of the cube of butter until I can softly squish the butter in with my finger.  With the hard detective work I did on these cookies, I made another batch.  The results were delicious!  Now I must share:

Chocolate Chip Cookies

2 C Butter
4 eggs
2 C white sugar
2 C brown sugar
2 tsp vanilla
2 tsp salt
2 tsp baking soda
2 tsp baking powder
Mix together, then slowly add:
5 – 7 C of flour*
2 – 4 C chocolate chips
Cook at 375 for 9 minutes
* Add flour a cup at a time until the dough begins to pull away from the sides of the bowl. In cooler weather I generally use less flour. In warmer weather I use more. I almost never use all 7 cups. The dough will be somewhat stiff, but not dry.  However, the last batch I made it so the dough was still kind of sticky and I loved the results.

This recipe makes A LOT of cookies.  Be prepared to share, freeze, and eat many cookies.

Oh yes, Greg and Lydia were quite impressed with my cookie skills the second time around too.  Maybe I am a true housewife after all.

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