I use capitals in the the wrong places and it is very freeing.
For example, any time you ever see me speak of a Chocolate Chip Cookie, the word will receive the proper place of honor by being Capitalized.
One of the things I wanted to do when I got married was perfect the perfect Chocolate Chip Cookie. I've done it. Come on in a little closer and I'll share my secrets.
- The butter must soften at room temperature (don't disrespect the butter by throwing it in the microwave...Paula would not have it and neither will I)
- Use your Kitchen Aid to cream the Butter, Sugar, Eggs and Vanilla if you like BUT hand mix in the flour mixture. It creates a higher cookie with nice texture. Big Texas Cookie if you will.
- My favorite recipe is the one right on the back of the bag of Nestle' Tollhouse Semi-Sweet Chocolate Chips
- Preheat your oven. This is important.
- Chill your dough at least 30 minutes before baking.
- Let them cook for 9 minutes, take them out and let them hang out on the pan for at least 5 minutes.
- My cookies taste the best the next morning after I left them sitting right there on my baking stone overnight.
2 1/4 c flour
1 t baking soda
1 t salt
3/4 c granulated sugar
3/4 c brown sugar
2 sticks butter, softened
1 t vanilla
1 bag semi-sweet chocolate chips
In a small bowl, mix flour, salt and soda. In another bowl cream butter, sugars, and vanilla. Add in eggs 1 at a time. Stir dry mixture into creamed mixture. Fold in chocolate chips. Chill batter at least 30 minutes.
Preheat oven to 375 and bake 9-11 minutes.