While I am by no means a baker, something that my friends constantly bother me for aside from my banana bread are my salted chocolate chip cookies.
When I first decided I needed to focus on baking (in order to improve since I seriously sucked), I selected one of my favorite sweets: chocolate chip cookies. I had tons of practice since FK was deployed to the Middle East at the time so I sent trials of all sorts of cookies to him and his fellow military members monthly in huge boxes. I tried so many recipes and mixed them into something that I consider to be my favorite.
These cookies are crispy along the edges and soft on the inside. They are sweet but not overly sweet. Perfect to be paired with a cup of milk, tea, or coffee.
- 2 cups cake flour
- 1⅔ cups bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 2½ sticks unsalted butter, softened
- 1¼ cups light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 16 oz semi-sweet chocolate chips
- Sift flour, baking soda, baking powder, salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars together until very light. Add one egg at a time and mix well. Stir in the vanilla.
- Reduce speed to low and mix in dry ingredients until just combined.
- Mix in the chocolate chips.
- Place dough in plastic wrap and wrap tightly. Refrigerate (ideally for 24 hours).
- When ready to bake, preheat oven to 350 degrees F.
- Line baking sheet with parchment paper or nonstick baking mat.
- Roll dough into small (golf ball size) balls and place them on the baking sheet. Sprinkle lightly with sea salt.
- Bake until golden (about 10-15 minutes depending on your oven).
This recipe is also highly customizable. You can add nuts, use milk chocolate chips, bacon bits, etc.
I’m looking forward to trying lots of new baking recipes and sharing them on here. I still don’t consider myself a strong baker, which is sad considering how huge my sweet tooth is, but it’s so much fun learning!