I'm not going to ramble on too much about this recipe. Ill let the cookies speak for themselves. Everyone bugs me about this recipe! Everyone. I have not once given it out so this is a special time. Haha.
1) As usual....QUALITY ingredients are what is going to make your cookies so much more delicious. I use all organic ingredients and make my own extracts. You do what you like but if you ask me why mine taste better...that's my secret. All local, ORGANIC, grass-fed, cage free, all that hippie dippie shit...you name it. (Along with me constantly putting Reiki in all of our food) It's just how we roll in the #sothkitchen.
2) This might be the most important tip...
Unless otherwise specified on the recipe ALL ingredients should be at room temperature. Yes, butter and eggs. Just do it.
***sometimes I crack Pink Himalayan Sea Salt on the tops of the cookies before baking. I'll leave that for you to decide.
This recipe makes about 15-24 cookies depending on the size that you make them. I like to make mine fit on the top of a coffee mug so I make larger cookies. I yield about 15-18
THE Chocolate Chip Cookies
1 1/2 C organic all purpose flour
1 Tsp baking soda
1/2 Tsp salt
1/2 C (1 stick) unsalted grass fed organic butter (softened at room temp)
1/2 C firmly packed organic light brown cane sugar
1/4 C + 2 Tlbsp organic cane sugar ("white" sugar)
1 large organic cage free egg
1 Tsp vanilla extract
1 bag of organic fair-trade chocolate chips (most times I use a 60% Cacao dark chocolate chip but I also use semi sweet or even extra dark. depends how I'm feeling)
1)Preheat oven to 350 degrees.
2)Line 2 cookie sheets with silicone baking mats or parchment paper.
3)In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.
4)In the bowl of a stand up mixer with the paddle attachment, beat butter and both sugars together for about 2 minutes. Batter should look smooth.
5)Add the egg and vanilla. Beat on low until completely incorporated.
6)With speed still set to low, slowly add in the dry ingredients. ( The flour mixture) Only blend together until flour is mixed in. Do not over mix.
7)Use a wooden spoon to mix in the chocolate chips trying to not over mix the batter.
8 Chill the dough for about 10 mins. Dough should not be too soft or warm.
9)Use a large spoon or, like me, an ice cream scoop to scoop cookies onto one of the baking sheets.
10) Bake cookies 1 sheet at a time.
For how long seriously depends on your oven and the size of your cookies. I suggest taking a peek after 8/9 minutes for smaller size cookies and 11/12 minutes for larger size cookies. What you want to look out for is the edges to look lightly browned and the tops to be firm to the touch. You know what a chocolate chip cookie should look like. LOL.
Also, I use my nose. Once I can start to smell the cookies, I know they are done. Haha. I'm just THAT connected to these cookies. HAHA!
11)Let them cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
I store these cookies in an air tight container with a slice of bread (usually an end piece) to keep the cookies soft.
It works great to warm them on top off your hot coffee or tea!