Chocolate Chip Cookies

I've been baking for about 7 years now and it is strange that I have not yet tried "the" chocolate chip cookie.I love it actually,so many new variants available in the market these days.But I've never tried making it on my own.Long back I did try an eggless version and liked it but the fact is,it never crossed my mind to try the original recipe.

It could be due to one reason,for a long time I was averse to baking cookies with eggs.I was okay with adding eggs to my cake batter but not cookies.Over a period of time however I realized that I shouldn't have such preconceived notions if I am to try/better a recipe.It was when I tasted homemade chocolate chip cookies made by a friend that I felt I should make some too.Yup,as easy as that I decided I should make it myself.Aversion goes out of the window:)

I looked around for recipes which did not call for copious amount of butter and chocolate chips and zeroed in on this recipe from JoB.As always,the recipe didn't disappoint.The cookies were chewy in the middle and crisp on the edges and loaded with chocolate chips.I messed up with the size the first time I made it though.My ice-cream scoop yielded massive palm sized cookies which in turn required more baking time.But I tried it again and used a spoon to measure out the dough and it gave me perfect sized cookies.

Chocolate Chip Cookies

Recipe source - JoB

Ingredients

Butter - 1 cup/ 2 sticks /226 gms

Granulated white sugar - 3/4 cup / 150gms

Brown sugar - 3/4 cup /160gms

Eggs - 2

Vanilla - 1 1/2 tsp

All purpose flour - 2 1/4 cup/295gms

Baking soda - 1 tsp

Salt - 1/2 tsp

Chocolate chips - 1 1/2 cups

Method

Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.

 
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). 

 
Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

Scrape down the sides of the bowl as needed.

 
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).

 
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 -14 minutes, or until golden brown around the edges. Cool completely on wire rack.

 
Makes about 4 dozen - 3 inch round cookies.

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