Location: My Aunt’s Kitchen
Flour / Baking Soda / Salt / Butter / Brown Sugar / Eggs / Vanilla / Chips
Loves! If there is something that you should know about me is that I love desserts. And today I’m going to teach you how to be a cookie monster. Who does not like chocolate chip, snickerdoodle, peanut butter, granola, black chocolate, white chocolate, macadamia nut and chocolate, including varieties like crazy Ice Cream Sundae. There really is nothing better than a hot biscuit oven with a scoop of chocolate ice cream. It is heaven. This recipe is my go-to for regular chip cookies chocolate and have even adapted to include peanut butter chips too. Because I love peanut butter.
INGREDIENTS
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 ¼ cups packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla
2 cups semisweet chocolate chips (1 cup chocolate chip, 1 cup peanut butter)
DIRECTIONS
1. Preheat oven to 375 degrees and put oven rack in middle position. Line 2 baking sheets with parchment paper, or butter inside of cast iron pans.
Whisk together flour, baking soda, and salt in a small bowl.
2. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 ¾ tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour in 3 additions, until just blended. Last but not least, stir in the chips.
3. Scoop ¼ cup batter for each cookie, arranging mounds 3 inches apart. If you’re going to the skillet route {doo it!}, scoop 1 cup into skillet and flatten slightly.
Bake until golden, 13 to 15 minutes. Transfer to a rack to cool.
What’s your favorite cookie variety? I’d love to hear and chat favorites with you!
Love, Koko