June 2008 . Chocolate Chip Cookies
People often tell me that they prefer cooking to baking, because baking is an exact science. Everything has to be measured out in perfect quantities. I am fortunate to come from a long line of “true” bakers – no one has ever measured out things precisely. My grandmother and mother both choose to bake simply by sight, adding a little of this and a little of that. It’s difficult to get a recipe from them, since they do it completely from memory and choose to demonstrate how to bake rather than write it down on paper. I feel very fortunate to inherit that trait. Being able to bake without a written recipe and know by sight, texture and taste has saved me countless hours when batches could have been ruined. But I also must admit that I do cherish all of my cookbooks, as they have also taught me many valuable lessons.
Paying tribute to the ever delicious cookie… how fitting that I would follow up a personal milestone with a classic cookie recipe that I’ve slightly modified to my own liking. I’ve enjoyed rave reviews from those closest to me and I hope you will to. Enjoy!
Chocolate Chip Cookies
Makes 2 dozen
| 2 1/4 cups wheat flour 1 teaspoon baking soda 1/2 teaspoon salt |
Preheat oven to 375 degrees. |
| Stir flour with baking soda and salt. Set aside. | |
| 2 large eggs 1 cup butter, softened 1 cup sugar 1 cup brown sugar, packed 2 teaspoons vanilla extract |
In a large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla extract and eggs, one at a time. Mix on low speed until incorporated. |
| 2 cups chocolate chips 1 cup chopped walnuts (optional) |
Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and nuts. |
| Drop by teaspoon onto ungreased cookie sheet. | |
| Bake 9-11 minutes or until golden brown. |
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