Thursday, September 1, 2011

{recipe} classic chocolate chip cookies.

                Source: via Caitlin on Pinterest

good morning! i hope everyone is surviving their week, i am barely doing just that. luckily, at 3:30 today i will be off though until tuesday and will be traveling to raleigh for the long weekend to visit friends from jmu! matt and i try to bring buckley with us as much as possible, but when we decide it is best for the little man to sit a weekend trip out, off to grandpa's he goes. so since matt's dad is so nice to watch buckley for us, i normally try to bake something in return (it is a fair trade). so tonight i will be making these classic chocolate chip cookies. don't let the word classic fool you, these babies are no joke, new york times voted this recipe the best cookie recipe! the plan is to prep the dough tonight, let them sit in the freezer overnight to age to perfection, and bake them tomorrow. that way they will still be soft and gooey when buckley and the cookies are dropped off. enjoy!
Chocolate Chip Cookies.

roughly 26 cookies 5 inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
6 cups plus 2 tablespoons flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
4 cups semi-sweet chocolate chunks (or chips)

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment or using an electric hand mixer, cream together butter and sugars.

3. Add eggs, one at a time, mixing well after each addition.

4. Reduce speed to low and flour, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
5. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough on to prepared baking sheets, about 2 inches apart.
6. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
7. Cool slightly on baking sheets before transferring to a wire rack to cool completely. 

*Recipe slightly modified from New York Times

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