Mostly, my cookie-making crusade was fueled by my own greedy need for a baked treat. I usually have a lunch-box-sized KitKat for a mid-afternoon snack, but yesterday at KitKat hust wasn't going to hit the spot. Thankfully, the Husband had helped spur me on days earlier when he warned me that unless I baked something with them soon, he would systematically eat all the rest of the semi-sweet chocolate chips that his mother had brought us from the States. That was reason enough to get on with the whole cookie-baking palaver.
|via, Design Mom|
1) Make sure the butter is at (cool) room temperature
2) Adjust the ratio of brown to white sugar depending on how chewy/crunchy (respectively) you want your cookies.
So with that in mind, here's my (very slightly) adjusted take on the Nestle chocolate chip cookie recipe on the back of the bag:
2 1/4 cups flour
1 tsp bicarbonate of soda
1 tsp salt
1 cup unsalted butter (for my UK friends, that's about 200-220g)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
up to 2 cups of chocolate chips (you can obviously fiddle with this quantity however you want)
First, you cream the butter slightly (I like using the electric hand mixer), then continue to cream, adding the vanilla, and the granulated and brown sugars.
Then, crack in each egg, one at a time, mixing well in between.
The flour, bicarbonate of soda, and salt should be mixed together in a separate bowl and added by halves or thirds into your creamed butter-sugar mixture. Again, mix well.
Finally, add the chocolate chips and stir well.
Another thing I'll note: I use semi-sweet chocolate chips in this recipe. Personally, I think the cookie dough is sweet enough on its own; it doesn't need any help. But for some reason, pretty much all of the ready-baked - and even home-baked! - cookies I see over here use milk chocolate chips. WHY? Someone please explain this to me. Personally, I find the taste of semi-sweet chocolate chips much better in cookies. It just adds some dimension to the overall taste: you notice the taste of the chocolate more if it doesn't just get lost in the sweetness of the cookie dough.