Our Favorite Chocolate Chip Cookies
...with milk, of course!
Preheat oven to 350-degrees. Put parchment paper on a cookie sheet/pan. In another area of this same blog, I write about my supply of parchment paper-- it's right here: http://milkmaidrecipebox.blogspot.com/search?q=parchment+paper
I dump all of the following ingredients into my Kitchen Aid stand mixer (in the order given). Because of the simple way I put these together, and with the oven pre-heating from the start, I can have a batch of these cookies mixed and baked in about 25 minutes (or less?):
1 ½ cups granulated sugar
1 ½ cups light brown sugar, packed (sometimes, I use the dark variety)
1 ½ cups room temperature unsalted butter (3 sticks)
....mix the above until light and FLUFFY, and then add:
3 large eggs, added one at a time
1 ½ teaspoon baking soda
1 ½ teaspoon salt (regular table salt) You may decrease this amount by 1/2 teaspoon IF you use salted butter.
1 ½ teaspoon vanilla
...mix the above combination until blended very well. Then, add:
1 of 12 oz. bag of semi-sweet chocolate chips
...it might sound odd, and you surely don't have to do this, but I add the chips to the above BEFORE I add the flour. That way, some of the chips end up in the bottom of the bowl on my stand mixer. The chips then act as "the bottom-of-the-bowl scraper" as the paddle goes round 'n round after I add the flour. Next, add:
5 ½ cups all-purpose flour
...with the mixer turned on, I add this four in 1-cup increments until all is in. Continue mixing this only until flour is incorporated...
I get about 4 dozen large cookies from this batch when I form them like this:
Using a 2" (2" across) cookie scoop (cookie baller?), I fill it full and level off the top of it on the edge of the bowl. Release "the ball of dough" on a parchment lined cookie sheet. Then, just before putting them into the oven, I only slightly flatten their top.
I remove these cookies from the oven when they have a VERY slight tint of brown to them -- 13/14 minutes? The cookies will continue to 'bake' for a while on their hot pans after coming out of the oven. (Ovens vary, so see what works best with yours.)
History: Back in 1986, when I was in Utah to give my daughter a hand for two weeks following the birth of her first child, I found this recipe in a cookbook but I surely don't know which one. What I do know is that we have liked this recipe ever since!