I was all set to write up a healthy, spring-time recipe, full of vegetables this past weekend. But then I got a craving for chocolate chip cookies, and that idea quickly dissolved (I love vegetables, but sometimes dessert trumps them).
Cookies were one of the first things I made on my own. I watched, then assisted my mother in the kitchen with baking, and then decided to fly solo. Alone in the kitchen, I carefully leveled out the measuring cups of flour with the back edge of a knife and successfully cracked eggs without dropping any shell into the batter. My mother was on call, in case of oven emergencies or questions about baking procedure, but for the most part I was on my own. I’ve made chocolate chip cookies (and many others) so many times since then, that now a simple thing like cracking an egg seems like second nature – just part of a procedure. But that first time, on my own, it was a new adventure.
I’ve slightly adapted the recipe my mother used growing up, and also used Kim Boyce’s chocolate chip cookie recipe as a reference. I usually half the recipe, or make the whole batch and freeze half the cookies.
- 3 cups flour, half whole wheat, half all purpose
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks of butter, slightly melted
- 1 cup brown sugar
- 1 cup sugar (I used sugar in the raw)
- 2 eggs
- 2 teaspoons vanilla extract
- about 8 ounces of chocolate chips, or chocolate that’s been roughly chopped
- about 1/2 cup walnuts, chopped (optional)
Preheat the oven to 350 degrees. Either line two baking sheets with parchment paper, grease them, or get out the baking stone. Mix the first four (dry) ingredients together with a fork. Set aside. In a separate, large mixing bowl, combine the butter and both sugars and mix (it’s a little easier if you use a stand mixer or a hand held beater). Add the eggs, one at a time (mix to incorporate each time), and then add in the vanilla. Add half the dry ingredients to the wet, mix, then add the second half and mix again. At the chocolate and walnuts last and mix until they are evenly distributed. Eat a few chocolate chips before you add them to the batter.
Using two spoons (one to lift out the dough, the other to scrape to dough onto the baking sheet), drop mounds of dough onto the baking sheets. These can range in size, depending on how large you’d like the cookies to be. About one tablespoon makes a fairly small cookie; three tablespoons makes a fairly large cookie. Bake for about 10 minutes, and check. If the cookie size is small they should be close to done (their tops should be brown). If they are larger in size, you may need a total baking time of 16-20 minutes.