The Classic Chocolate Chip Cookie
Who does not have fond childhood memories of chocolate chip cookies. Fill the house with the smell of these coming out of the oven and you will want to spend the afternoon curled up on the couch with a plateful and a glass of milk and an old movie – a perfect day.
This recipe was offered courtesy of A good friend and amazing pastry Chef Debbie Epstein of Debbie Does Dough right here in Napa, California. We hope that you and your friends enjoy it.
- 1 3/4 Cup All-purpose flour
- 1/2 Teaspoon Baking soda
- 3/4 Teaspoon Kosher salt
- 10 Tablespoon Unsalted butter
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated white sugar
- 1 Large Egg
- 1 Teaspoon Vanilla extract
- 10 Ounce Bittersweet or semi-sweet chocolate - (Best chocolate you can find - even a gourmet chocolate bar you have to chop into chip-size pieces)
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Electric mixer (if you have one) with a paddle
- Flour sifter
- 1 medium and 1 Large mixing bowls
- Mixing spoon
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, set speed to medium and cream butter and sugars together until very light, about 5 minutes.
3. Add egg, mix well.
4. Stir in the vanilla.
5. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Add chocolate chips/chunks.
7. Chill in fridge for 5 minutes before scooping.
8. When ready to bake, preheat oven to 350 degrees - check with thermometer.
9. Cover baking sheets with parchment paper or a nonstick baking mat.
10. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
11. Optional: Sprinkle lightly with sea salt
Baking_________________________________________________________________
1. Bake until golden brown but still soft, 10-12 minutes.
2. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.
- 1 3/4 Cup All-purpose flour
- 1/2 Teaspoon Baking soda
- 3/4 Teaspoon Kosher salt
- 10 Tablespoon Unsalted butter
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated white sugar
- 1 Large Egg
- 1 Teaspoon Vanilla extract
- 10 Ounce Bittersweet or semi-sweet chocolate - (Best chocolate you can find - even a gourmet chocolate bar you have to chop into chip-size pieces)
Setup_________________________________________________________________
Read and understand the recipe first!
Gather all the listed ingredients
Gather the following tools and supplies:
- Electric mixer (if you have one) with a paddle
- Flour sifter
- 1 medium and 1 Large mixing bowls
- Mixing spoon
- 2 large cookie sheets
- Parchment paper
- Oven Thermometer
- Wire cooling rack
Preparation_________________________________________________________________
1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, set speed to medium and cream butter and sugars together until very light, about 5 minutes.
3. Add egg, mix well.
4. Stir in the vanilla.
5. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
6. Add chocolate chips/chunks.
7. Chill in fridge for 5 minutes before scooping.
8. When ready to bake, preheat oven to 350 degrees - check with thermometer.
9. Cover baking sheets with parchment paper or a nonstick baking mat.
10. Scoop dough onto baking sheet using an ice cream scoop for uniform size - do not press to flatten dough on sheet
11. Optional: Sprinkle lightly with sea salt
Baking_________________________________________________________________
1. Bake until golden brown but still soft, 10-12 minutes.
2. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or freeze remaining dough and bake later.