Chocolate Chip Cookies
Photo: Rdsmith4, CC BY-SA 2.5
These are classic butter-based chocolate chip cookies with a recipe that is easy to adjust to your taste. Equal parts white and brown sugar give crisp edges and a soft middle, and a single oven setting decides whether they come out crisp or chewy. The method also explains how to control spread with shortening or oil, and how to keep butter from turning the dough into puddles.
Instructions
Heat the oven to 375°F (210°C). If you prefer chewy cookies, set it to 350°F (195°C) instead.
Beat the butter, white sugar and brown sugar together in a large mixing bowl until the mixture is smooth and creamy.
Add the eggs one at a time, beating after each until it disappears into the mixture. Then beat in the vanilla extract.
Sift the flour, baking soda, salt and the citrus peel, if using, into a small bowl. Add this to the wet mixture in two batches and fold gently until just combined, since overmixing develops gluten and changes the texture of the cookies.
Stir in the chocolate chips, along with the nuts if you are using them.
Drop the dough by rounded tablespoons onto ungreased baking sheets. The dough contains enough fat to prevent sticking, but parchment paper or non-stick pans can help if the cookies cling.
Bake for 10 to 12 minutes, until golden brown, as times vary between ovens. Leave the cookies on the hot sheet for about 1 minute, then move them to a wire rack to cool.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
