Happy Sunday! I am here to share with you how easy it is to make the best chocolate chip cookies right from your kitchen. Cookies that are very much indeed #MadeInUtica (or wherever you live) with a recipe that is proven by science.
I am no scientist but I am pretty good at the Internet. I have toyed around with variations of this advice form NPR on The Science Behind Baking Your Ideal Chocolate Chip Cookie. I’ve done the work. Here it is.
P.S. I hate nuts in cookies. But maybe buy some if that’s your thing.
- POUR yourself a beer. You deserve it. Today it was 80º in the middle of October.
2. COMBINE flour, baking soda and salt in bowl. Just stir ’em up.
3. BEAT butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. On low, or you’ll likely make a mess.
Finally, stir in morsels. Lots of morsels. I guess this would be where you’d add nuts, but I hate nuts in cookies so I skipped that.
FREEZE batter for 30-60 minutes. This gives you thicker, less crispy cookies. The longer you can last, the better the flavor. You could even leave the batter overnight, but I don’t have that kind of willpower.
PREHEAT oven to 375° F.
DROP rounded teaspoons of batter onto ungreased cookie sheets. Keep batter in freezer in between rotations.
BAKE for 10 minutes or until the tops just start to get tan. Light pans should stay in a minute longer than dark pans. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.