I get so excited when Brogan wants to cook with me, so the other evening when Brogan asked if we could make chocolate chip cookies, I said sure! So I changed dinner plans and made beanie weenies so that we’d have time to bake… it’s just fun to mix it up every once in a while!
I got brave with this recipe and decided to make it up on the fly. You see, I started really baking about a year ago, and I had always been curious about the science of baking and unconfident in my abilities to wing it like I can when I’m cooking. But a year’s worth of baking made me feel like I had a better understanding of what all the elements do, and so here you have my original chocolate chip cookies. They ended up being a nice mix of crunchy and chewy and we all enjoyed them. I took the leftovers to work and my co-workers approved too. I even had one co-worker tell me I should go sell my recipe to Publix LOL – now, I don’t think I’ll be doing that, but these are some darn good cookies. Hope you enjoy!
Chocolate Chip Cookies
1 stick butter, softened
1 1/2 cup brown sugar
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
2 cups flour
1 cup mini chocolate chips
1.) Beat butter and brown sugar with an electric mixer until smooth. Add eggs and vanilla and beat until fully incorporated.
2.) While mixer is set to low, add salt, baking powder and baking soda. Slowly add flour, 1/2 cup at a time. Mix until flour is completely blended in*. Add chocolate chips and mix just until they are equally distributed.
3.) Using a tablespoon, spoon rounded balls onto a baking stone, about 2-inches apart. Bake in a 350 degree oven for about 14 to 17 minutes.**
Yields 3 dozen cookies.
*I know a lot of recipes have you mix the dry ingredients together first, but I didn’t and they turned out just fine! Save yourself a bowl!
**Using a Pampered Chef stone, it took mine the full 17 minutes to brown on top. If you’re using a metal cookie sheet, it will probably be closer to 14 minutes, so watch them closely.