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Jewish Journal

Perfect chocolate chip cookies for the 4th of July

by Sara Budisantoso

June 30, 2014 | 1:57 pm

One of my favorite recipes to bake is chocolate chip cookies. I remember my sister and I watching my mom bake them and we would help her drop the cookies onto the cookie sheets. Over the years I mastered the Toll House recipe she used to make and could make it from memory.  

Then I started to make my own variations, trying out different measurements and ingredients to see what they would do and how it would taste. I eventually came up with this recipe which I will share with all of you. This recipe is my go-to recipe whenever I need to bake something fast fun and easy for a small gathering or Holiday party. They taste best right out of the oven with a tall glass of milk (lactaid for me). Enjoy!

1 c. unsalted challenge butter room temperature*

½ c. C&H baking sugar

1 c. C&H dark brown sugar packed tight

1 egg yolk*

1 whole egg*

2 tsp vanilla

2 ¼ c. unbleached flour

1 tsp. baking soda

½ tsp. salt

1 bag Ghirardelli semi-sweet chocolate chips

*items must be room temperature

In a separate bowl sift flour, baking soda and salt. Set aside.  Mix together with a wood spoon dark brown sugar and baking sugar and pour into mixing bowl. Over a medium flame melt softened butter. Make sure the butter is NOT boiling. Set melted butter aside to cool for a few minutes, make sure butter does not harden or turn to gelatin. Once the butter has cooled down a bit, pour over sugar mixture.  Mix well for about 8 - 10 minutes.  Stir in egg yolk and whole egg. Pour vanilla into mixture.  Blend all ingredients well before adding flour mixture.  Alternating ½ c each of flour mixture, pour into batter and stir.  Add Ghirardelli chips.  Roll into balls and drop onto ungreased cookie sheet. Bake.

Oven: 350 dregrees

Time: 8 -10 minutes

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