Chocolate Chip Cookies
I wanted to make some cookies to give to some workmen who will be doing some work in my apt tomorrow, they are so nice and don’t price gouge, besides paying them I wanted them to have a treat. I thought I would give the cookie recipe in my old Betty Crocker cook book a go. It’s so simple and I must say the cookies are really good. I used dark and milk chocolate chunks and dark brown sugar, the recipe didn’t specify. They came together quickly and baked up soft on the inside a little crisp on the outside and really good!
I’ve owned this cookbook for years and rarely use it, but I think I am going to start experimenting with some of the recipes. I really liked this one.
Betty Crockers Chocolate Chip Cookies
Made 27 cookies for me (recipe said it makes 4 dozen)
1 cup (2 sticks) room temperature unsalted butter
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg room temperature
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
Chocolate chips (I use dark and milk chocolate and never measure)
Nuts are optional but I like hazelnuts or pecans in mine
Pre heat oven to 375 degrees. Line baking sheet with parchment or silpat. Cream butter and sugar using paddle attachment until creamy and smooth, add the egg and vanilla and continue beating until incorporated. Sift the flour, baking soda and salt and add to the creamed mixture and mx just until its combined. Don’t over mix. You can make your cookies right away if you like but I like to refrigerate over night and bring to room temperature before baking. I like to use a 1 1/2 tbs scoop and place a heaping mound on the baking sheet, baking a dozen cookies at a time. You can sprinkle a few flakes of sea salt on top of the cookies before they bake if you like, it’s delicious!
Bake for 10-12 minutes rotating pan halfway through baking. Remove to cooling rack and enjoy!