It’s hard to believe our kids are already half-way through their summer break. The kids are totally into a relaxed rhythm and they’re enjoying themselves, but they’re ready for a little culinary variety in the snacks department.
Thankfully and finally, our little guy has started to enjoy some new (for him) fruits and veggies, but he’d still rather have cookies and ice cream. So, Nelson came up with his own take on the chocolate chip cookie, and made a nice-sized batch to last us a little while (well, at the rate we’re gobbling these up, a little while may only be a few days).
Sure, the chocolate chip cookie is a common cookie, but that doesn’t mean it can’t be delicious. Besides, the kids (um…and their parents) love them! Honestly, these are way different than any packaged or even bakery-bought chocolate chip cookie we’ve ever had (and I might just be an expert on cookies–so sad that this is a highlight for me). This version Nelson baked up has a nice little crunch on the outside, and a tender and chocolatey inside. Dip ’em in milk… or don’t — but you’ve gotta try them!
We hope you enjoy.
- 1 cup unsalted butter
- ¾ cups granulated sugar
- 1 cup packed brown sugar
- 1 tsp baking soda
- ¼ tsp salt
- 2 tsp pure vanilla extract
- 2 large eggs
- 3¼ cups unbleached flour (all purpose is also fine)
- 1¾ cups semi-sweet chocolate chips
- Pre-heat the stove to 350 ºF
- Line a baking sheet with parchment paper.
- In a large stand mixer bowl, beat the butter, sugars, baking soda and salt on medium for 1 minute.
- Stop the mixer and scrape down with a spatula.
- Continue to mix on medium high for 3 minutes.
- Pour in the vanilla.
- Pour in one egg at-a-time. Let the first egg mix well before adding the second.
- Stop the mixer and scrape down the sides with a spatula.
- Turn the mixer on to medium low.
- Pour in the flour and let mix.
- Pour in the chocolate chips and let mix well.
- Stop the mixer and once again scrape down the sides.
- Put the mixer bowl in the fridge for 15 minutes.
- Scoop large teaspoon portions onto the baking sheet (I like to use a tiny spring loaded ice-cream scoop to make it faster and consistent).
- Leave about an inch and a half between each cookie.
- Bake for 15 minutes and remove from oven (or a minute longer for extra crunch).
- Let cool for 10 minutes and then transfer to a cooling rack to finish cooling.
- Finish baking remaining cookies.
- Note: try to let them cool for at least 10 minutes before trying them for best consistancy… we know… it’s hard!