Chocolate Chip Cookies

Sweet Sunday's Yummy Lit Review:
Chocolate Chip Cookies

A few months ago I was asked to make a batch of classic chocolate chip cookies for JJ. I quickly donned my apron, tied my hair back, pulled up my sleeves, and got to work.

What can I say? You say bake, and I'll ask how much.

I went to my trustworthy copy of The Cookie Bible for this week's recipe. On page 66, I am told we will need:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup pack brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate morsels
1 cup chopped nuts (* I wanted a very chocolately cookie - no nuts for me this time!)

Preheat oven to 375* F.

Combine flour, baking soda and salt in small bowl. 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. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about five dozen cookies (* I had just over three dozen).

Can you see the little mound below my hand? It's softening butter. No, really. Body heat does wonders when you want butter to be a little bit soft but not too soft. Try it out if you have an apron with a front pocket, too!

Dry ingredients - check.

Egg ready for mixing.

Fresh from the oven.

These cookies are really good. They're a classic chocolate chip cookie, but oh-so-good. Cakey (mine were a lot larger than The Cookie Bible's) and ever so moist. I've had chocolate chip cookies that are too heavy, but these are just right, if I do say so myself.

I hope you all have a Sweet Sunday on this very first day of May 2011!