I think I told you guys Dave
begged for requested some plain ol’ chocolate chip cookies. I usually experiment with semi-healthy versions of cookies, so apparently he was tired of all of the almond flour, nuts and oats. I tried once to do a basic M+M cookie and ended up with my Strawberry Jello M+M Cookies. Oops. What can I say…I like getting creative.
Honestly, it’s hard for me to make plain cookies. Which is funny because I used to make them all the time as a kid with my mom. She would make her Susie’s Famous Chocolate Chip Cookies and take them to work all the time. I even remember her having a baking competition with a coworker. I’m pretty sure Mama Sue is the reason I am obsessed with cookies.
I think I stopped making my mom’s chocolate chip cookies due to an incident in high school. My mom makes her cookies with Crisco. The Crisco gives it a certain color and texture; they always turn out very light in color (unless of course you burn them) chewy yet crisp. Well, I brought my mom’s famous chocolate chip cookies to school and was telling a friend that my mom used Crisco in them and she belted out “She uses LARD in COOKIES!!”
My face turned beat red as I tried to laugh along with everyone else, not knowing that Crisco isn’t even the same thing as lard. Lard = animal fat. Crisco = vegetable product.
Anyhow, that event embarrassed me so much I don’t think I touched the stuff for years. Gotta love high school, right?
Not to discredit my mom, but I did not use Crisco in these heavenly chocolate chip cookies. I do use it in my snickerdoodles (including my Whole Wheat Lemon Doodles), so fear not. My childhood incident has not completely scarred me for life.
I wanted to make my very own famous chocolate chip cookies. Plus, I like the taste of butter.
These classic chocolate chip cookies are soft, buttery, and just sugary enough with semi-sweet chocolate chips studded throughout. You will probably have to stop yourself from gobbling down the whole plate.
I took them to a shindig a couple of weeks ago (trying to make some new friends here in the twin cities) and I saw more than one person go back for seconds. Like walk-across-a-crowded-room-pushing-through-people-who-were-in-the-middle-of-conversations going for seconds.
Oh yes. They are that good.
- 1 cup (2 sticks) room temperature butter (I used organic)
- 1 cup sugar
- 1/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 2 eggs (I used Egglands best)
- 2 cups all purpose flour (I used unbleached)
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet mini chocolate chips
- Beat together butter and sugar. Add vanilla and eggs. Beat until fluffy.
- In a separate bowl, sift together (or stir with a fork or whisk) dry ingredients.
- Add dry ingredients slowly in thirds to the batter, mixing until just wet each time.
- Stir in chocolate chips.
- Stick the dough in the fridge for at least an hour.
- Roll into 1 inch balls.
- Bake for 8-10 minutes at 350 degrees F.
These classic cookies can now serve as a good base for other cookie creations. I even made some almond cookies with a few alterations (but I lost the photos…sigh).
So what are you waiting for? Whip up a batch of these for yourself, a friend or your coworkers!
What’s one food that reminds you of your childhood?
What is your favorite cookie?
Linking up to:
Tasty Tuesdays with Anyonita Nibbles
Treat Yourself Tuesday with Becky at Olives n Wine
Share Your Stuff Tuesdays with Erin at Table for Seven
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