Yeah, I know I haven't had much to say lately. I've been too busy for either cooking or eating out, so I've been relegated to posting about local happenings that I'm too busy to attend anyway.
I took a break this afternoon to take part in that most manly of Sunday activities: baking cookies. I had wanted to make a batch of pignoli cookies from a recipe my father provided, but once I started thinking about it, I realized that what I really wanted was chocolate chip.
I use a slight variation of the basic Toll House recipe for my cookies. The only real difference is that I swap out half the baking soda for baking powder and melt the butter prior to adding it to the sugar and vanilla. I also make sure to chill the dough before baking it so that it spreads more slowly in the oven. Oh, and I used Ghirardelli chocolate chips because they looked good and the package was shiny and I like shiny things.
CHF Chocolate Chip Cookies
2 1/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3/4 c sugar
3/4 c brown sugar
1 tsp vanilla extract
1 c (two sticks) butter, melted
Most of 1 bag of Ghirardelli chocolate chips. I use about 2/3rds of the bag and munch on the rest because I'm greedy and piggish.
Preheat oven to 375.
In a small bowl, combine flour, baking soda, baking powder, and salt.
In a stand mixer (or mixing bowl), combine sugar and vanilla. Begin mixing at the lowest speed and slowly pour in the melted butter. Mix until creamy. Slowly add in the flour mixture, alowing it to combine as it mixes. Once the dough is completely combined, add in the chocolate chips and mix until combined evenly. Chill the dough in the fridge for about half an hour.
Using a tablespoon, ball the dough onto a cookie sheet. Bake for 12-15 minutes.
That's it. Quick, easy, and awesome.
Happy Mother's Day!