Do you ever have a craving to make a little mess in the kitchen? I definitely do.
Earlier this week, I had an intense desire to bake up a batch of chocolate chip cookies. While my mom & I have really gotten into baking this year, our pantry is by no means fully-stocked baking-wise. Luckily, I found an easy recipe from Smitten Kitchen that allowed me to swap out butter (of which we had none) for the last bits of margarine I found in our fridge. The recipe yielded cookies that were the perfect amounts of chewy and sweet. Best of all? They taste even better a few days later.
Perfect Chocolate Chip Cookies
(adapted from Smitten Kitchen)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted (you can sub for margarine – your dough will be more viscous, though)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg + 1 egg yolk
2 cups semisweet chocolate chips (I used President’s Choice Decadent chocolate chips – yum!)
** you will need two medium-sized bowls, parchment paper, a hand-mixer, wooden spoon & cookie sheet **
1. Preheat oven to 325°F & line cookie sheet with parchment paper
2. Sift flour, baking soda & salt in a medium-sized bowl
3. In another medium-sized bowl, cream together butter and sugars until well-blended. Beat in eggs and vanilla until the mixture is light and creamy.
4. Mix in sifted ingredients until just combined.
5. Stir in chocolate chips by hand using a wooden spoon
6. Scoop dough onto parchment-lined cookie sheets (make sure to leave space for spreading!)
7. Bake until edges are slightly crisp (anywhere from 10-20 mins). Remove from oven and cool on cookie sheets for 5 minutes. Transfer to wire racks to finish cooling. Enjoy!
These easy cookies are sure to please and can be made with ingredients you probably already have!