How to Make Chocolate Chip Cookies from Scratch
Magical Properties of Cookies
It's hard to find a person who doesn't love scrumptious, melt-in-your-mouth chocolate chip cookies. They crunch while you eat, bend in your mouth, melt on your tongue. Best accompanied with a glass of cold milk, they have been known to heal scratches, bumps, broken hearts, and reward good students, good deeds and just for the heck of it! Details are important, but once you get the hang of it, your cookies will be great every time!
With all of these great qualities about them, there must be something magical about them, no?
The only real magic is to make them with love and use good quality ingredients. They can be made rather quickly, but follow the steps and you too will say that you know how to make the *best* home made chocolate chip cookies ever!!
Chocolate Chip Cookies - Yum Yum!
Ingredients for Chocolate Chip Cookies
- 250 grams (2 sticks) Real Butter, salted or unsalted
- 1-1/3 cups Brown Sugar (light is better), Soft and crumbly not the crystals
- 2/3 cups White Sugar
- 2 large Eggs
- 1 1/2 tsp Vanilla
- 3 1/2 cups Sifted All Purpose Flour
- 1/2 tsp. Salt, or more if butter is unsalted
- 1 tsp Baking Soda
- 2 cups Chocolate Chips, or cut up a good quality chocolate bar...
- 1/2 cup Walnuts, coarsely chopped
Take your Time.... for a better result :)
Instructions - Cream the Butter and Sugar
- The butter must be fully creamed with both sugars until it's one nice golden colored mixture. No yellow spots. Mix, mix mix, cream, cream cream. This is the most critical part of the entire recipe.
- Now add the eggs, one by one, and mix a little bit more, and then the vanilla. You can add them together, actually. But keep on mixing. A homogeneous mixture is what you are aspiring for.
- In a separate bowl - large, shallow - combine the flour, salt, soda and blend well. A fork can be used. Now make a well in the center. Here you will insert the sugar and egg mixture.
- Concentrating on the border between the dry and wet mixtures, start blending slowly and carefully. Don't go on turbo - mode - this may lead to lumps that are hard to get rid of later. Mix, mix mix, controlling how much dry gets mixed in with the wet. When its well mixed, pull a little more into the center from the periphery of your large shallow bowl. Take your time :)
- Now that your cookie mix looks pretty evenly mixed, time to add the chocolate and walnut morsels. I actually prefer a bittersweet chocolate bar because it's got a more adult taste to it, and the kids never miss the extra sugar. Mix well (bet you knew I'd say that!)
- Put the oven on - 325 degrees. Only if your oven runs a little cold, try 350. Grease a cookie sheet and do a trial run. Using two heaping teaspoons, dig with one and unload with the other. Your batter should be fairly thick - if not your cookies will be thin and runny - and burn easily.
- Do a trial run of only 2-3 cookies on a sheet before you put in a whole tray. For example, my oven runs a little hot. I bake mine in 9 minutes at 350 - on the center rack, but EVERY OVEN IS DIFFERENT. Even the weather may play a part in your result. Your goal is a fully cooked, but still bendy - chocolate chip cookie. No burned bottoms if you can avoid it!
- Once baked (your nose will also tell you - almost done), let the rack sit on your stove where air can cool it from underneath. After a few minutes, carefully place them one by one onto a cookie rack. Of course, you have another tray ready to go in when this one comes out. Set the timer and keep an eye on it. Like a production line, before long they'll be baked!
- If, by some chance, you can't bake all the cookies at one time, that's OK. Cover and place in the refrigerator, where it can keep for a day or so. When you are ready to bake again, let it reach room temperature and then start filling up those sheets again.
- Adults love these as much as kids do - and who knows who hasn't asked for the recipe? If you have school aged children, try to get them involved in the mixing or the baking. It's definitely a fun project and great for a school bake sale!
Nutritional Breakdown for Chocolate Chip Cookies
|Serving size: 2 cookies|
|Calories from Fat||2520|
|% Daily Value *|
|Fat 280 g||431%|
|Unsaturated fat 200 g|
|Carbohydrates 500 g||167%|
|Sugar 400 g|
|Protein 144 g||288%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
How I calculated the Calories:
Feel free to adjust as you wish - but they might not be quite as tasty:
I've never counted them, but based on how many cookies I bake (about four trays) at 15 cookies apiece, I'm estimating 60 cookies, or five dozen.
The calories are calculated as follows:
- Butter - 1971
- Brown Sugar - 825
- White Sugar - 380
- 2 large Eggs - 144
- Vanilla - 0
- soda / salt - 0
- Flour - 600
- 200 grams bittersweet chocolate - 1260
- Walnuts - 400
Grand total - 5580 calories / 60 = 93
Two cookies come to 186 calories. That's not so terrible!!!
You can use a lower in fat butter substitute or cut out the walnuts (which I often do, my kids don't like them) to cut a few corners calorie wise.
Customize it as you wish. I personally taste the difference when I don't use butter - but then again, let your taste buds decide!!
Chocolate Chips - Use your Imagination
C is for COOKIE (and that's good enough for me!)
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