I hope that everyone had a fun Valentine’s Day. I told Kramer that I was going to the gym after work, but instead, I managed to get home before he did and whip up one of our favorite dishes, orange chicken, for the special occasion. It may not be the most romantic meal, but it’s really good and I rarely make it (plus, it’s pretty easy to make after work). We enjoyed a quiet night together after dinner, watched some quality episodes of 30 Rock, and were asleep by 10:30 PM. Oh, the life we lead. It’s exhausting running around the city during the week, though, so even if we had the money to go out to an insanely expensive V-Day meal, I don’t think that we would have. I did buy a bottle of wine that we just didn’t get to, though, so we can look forward to that this weekend!
Yes, this is another recipe from Baked: New Frontiers in Baking. They had their basic chocolate chip cookie recipe in there, so how could I not give it a try? My favorite chocolate chip cookies are still the ones that I’ve been making for years, but these are, believe it or not, a close second! The key is to use big chunks of chocolate – you can buy chunks at the store, you can buy large chocolate chips, as I did, or you can just chop up some nice chocolate. Either way, these are some fantastic cookies. I sent some to my friend for her birthday in Phoenix, and apparently they shipped pretty well, too, which is always a bonus. I love how these are light and crispy on the outside, but still chewy on the inside, the way a good chocolate chip cookie should be. For once, I didn’t make a ton of cookies to bring into the office – these cookies were just for us (other than the ones we mailed, of course). We froze a bunch of them to have at a later date, and they were delicious even frozen! I imagine they would only become more sinful if you were to pair them with, oh, I don’t know, vanilla ice cream, perhaps? Just a thought!
Whisk together the flour, salt, and baking soda and set aside.
Beat together the butter and sugars until fluffy, then beat in the eggs, one at a time. Add in the vanilla and mix.
Gradually add the flour mixture to the dough until just moistened.
Fold in the chocolate chips, wrap the bowl tightly in plastic wrap, then chill for a minimum of 3 hours. I didn’t do this, and I wish that I had.
When the dough is ready, bake at 375 degrees F for 12-14 minutes, rotating the pan halfway through baking time.
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2⅔ cups (16 ounces) semisweet chocolate chips (I used half milk chocolate and half semisweet - so sue me)
- raw sugar, for sprinkling (optional)
- In a large bowl, whisk together the flour, salt, and baking soda. Set aside.
- Beat together the butter and sugars until light and fluffy, at least 3 minutes. Scrape down the bowl and add in the eggs, one at a time, until completely incorporated. The mixture will look light and fluffy. Add in the vanilla and beat in for 5 seconds.
- Add in half of the flour, mix for 15 seconds, then add in the rest of the flour gradually until just moistened. Fold in the chocolate chips with a wooden spoon. Cover the bowl tightly and chill in the refrigerator for at least 6 hours (I skipped this step and really wish that I hadn't. I think you should chill it for at LEAST 3 hours, and I will do this next time).
- Pre-heat the oven to 375 degrees F. Line and/or grease two baking sheets. Roll the dough into a ball the size of 2 tablespoons. Place them on the prepared baking sheets about 1 inch apart, and press down just slightly with your palm. Sprinkle with a pinch of raw sugar, if you like. Bake for 12-14 minutes, rotating the pans halfway through baking, until the edges of the cookies are golden brown and the tops just start to darken.
- Remove the pan from the oven and allow the cookies for cool for at least 10 minutes, them remove to another surface to finish cooling. The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months.