It's time to share. On the off chance something happens to me please bake these for Sally. Please don't let Sally bake them herself. I highly recommend these with Skor bits but there is a random list below of all the things you can add. There is also a list of all the things you can do when you have forgotten that you need to chill the dough, defrost the butter, and need to cater for you GF family who fly around the globe for a visit (yes Pam!).
Lorna, this post is for you (and Pete). Not only because I have repeatedly forgotten to give it to her, but also because one of my personal proudest moments included these cookies. I was post-surgery and Joel left me alone for the first time, when I was partially recovered.
It was the perfect storm; I wanted to bake, I had a lifting limit, and my mixer lives in the cupboard. I stared at him knowing he exceeded the 10 lbs maximum the surgeon had set.
Hesitantly (for no other reason than I am stubborn), I went next door and rang the bell. Lorna answered.
"Is Pete there?"
She looked concerned, so I quickly added, "Everything is ok. I just want to bake and know I'll be in trouble if I lift the mixer!"
Her smile said it all, followed by a laugh from Pete and congratulations for doing as I was told. We have the best neighbours ever.
Ingredients
1 cup salted butter, or unsalted butter with a pinch of salt, softened
1 cup sugar
1 cup brown sugar , packed
2 large eggs
1 tablespoon vanilla extract
3 cups flour (all purpose or a pre blended gluten free mix... I use Robin Hood, and just cut back ever so slightly to 2 3/4 cups... ensuring the dough holds nicely in a ball)
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
We trade the chocolate chips for all kinds of things...
Milk Chocolate Chips
White Chocolate Chips
White Chocolate/Cranberry
Nuts
SKOR bits!!!!
You will also need cookie sheets, parchment (don't cut this out) and cooling wires
Directions
1. Preheat oven to 350 degrees.
2. Use a stand mixer (or hand mixer) to cream together the butter, sugar and brown sugar until light and fluffy, about 2-3 minutes. If like me you forgot to soften the butter don't panic... whip it with the mixer fast before you add the sugar, or if its frozen defrost until still firm in the microwave.
It always bugs me when I have to scroll up and down so here are the quantities again...
1 cup salted butter, softened (or unsalted plus a pinch of salt)
1 cup sugar
1 cup brown sugar, packed
3. Add in the eggs (2 eggs) one at a time along with the vanilla (1 tablespoon).
4. Add the flour and baking soda and add it to the stand mixer along with the salt on low speed until just combined and stir in the chocolate chips (or random combo you choose).
3 cups flour
1 teaspoon baking soda
2 cups semisweet chocolate chips or the alternate of your choice
5. Roll your dough into a big ball and cut into 4 pieces. The roll each of these pieces into a tube about 2" around.
6. CHILL!!! Super important it really works... in the fridge for an hour or so, or fast forward in the freezer. You can also leave the dough overnight in the fridge, but be warned the "cookie fairies" often eat some in the night.
7. We cut the dough logs into 6 piece per log for big cookies, and 8 for smaller ones. Bake 6 to a sheet (don't forget to cover the sheet in parchment- not the cookies!) for 10-12 minutes. (it can take up to 13 minutes if you have opted for the 6 cookies per log)
8. Cooling on the tray for 2 minutes and transfer to wires... eat when cool if you can wait that long!
Enjoy...
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