The first, original and best portable snack would be the cookie. I love them. I really do. To infinity and beyond. I don’t care that they are a holiday food. I don’t care if they are not healthy. I would eat them in a boat, I would eat them while afloat. I would eat them here or there. Yep, you guessed it. I WOULD EAT THEM ANYWHERE.
A batch of cookies can be whipped up in a jif. They are fun, easy, not messy and taste so dang good. Take them camping, to picnics, give them away to people you love. Eat them for breakfast. Who needs granola?
Ok, a few tips about cookie baking.
- Soften the butter. Do not melt the butter.
Never bake cookies on hot sheet pans.
Follow the directions.
Oh no. I just ate another.
I have produced 10,963 chocolate chip cookies using this recipe. Not one complaint yet. Seriously.
- high gluten bread flour - 2 1/3 cups
- baking soda - 1 tsp
- salt - 1 tsp
- butter - real butter - 1 cup softened
- granulated sugar - 3/4 cup
- brown sugar - 3/4 cup
- vanilla - 1 tsp
- eggs - 2 large or extra large
- semi-sweet chocolate chips - 2 1/2 cups
- mix-ins - optional: M&M Baking Bits, toffee bits, diced nuts, peanut butter chips
Preheat the oven to 375 degrees F. In a medium-sized bowl, whisk the flour, baking soda and salt until very well combined. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Add the eggs, mix until light again, add the vanilla. Pour in the flour mixture, mix until very well combined. SCRAPE down the bowl and under the beater blade. Mix again. Dough should be stiff. Add the chocolate chips. Scoop onto cool baking sheets using a cookie/ice cream scoop. I like the medium size ice cream scoop (probably about a heaping teaspoon), 6 - 8 cookies per sheet. Place a couple extra chips on the tops (so they look extra pretty). Do not crowd. Bake for about 10 minutes (depending on oven and size of cookies - 8 - 12 minute range). When the cookies are completely done, with no remaining wet spots in the middle and lightly golden brown, they are done. Allow the cookies to cool on the baking sheet for 5 minutes, then remove to a cooling rack.
If cookies are thin and bumpy after baking, add a couple more teaspoons of flour, mix thoroughly and scrape down the sides and bottom of the bowl. Keep the unbaked dough away from sources of heat like the stovetop or oven. The unbaked cookies need to remain cool. On hot days, keep unbaked dough in the fridge between batches.
HINT: Silicon baking mats work so well for chippers! I can work ahead, scooping the unbaked cookies out on to the baking mats, then just place the baking mats on the cooled baking pans, saving time!