Monday, December 19, 2005

Classic Chocolate Chip Cookies Improved by Stubbornness

In law school, I lived off ice cream, peanut butter and jelly sandwiches, and takeout pizza. The only thing I knew how to make were chocolate chip cookies, so I made them over and over and over. (Actually back in college when I was trying to bake them, a friend groaned, "oh no, you're not making chocolate chip cookies again, are you?" as he walked into the kitchen. Those were fighting words, and I learned how to make chocolate chip cookies just to spite him even though back then I couldn't even make a bowl of toast.)

Whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 2 teaspoons salt.

Blend 1 cup (2 sticks) butter, 1/2 cup granulated sugar, 1 cup packed light brown sugar, 1 tablespoon vanilla extract, 2 eggs until smooth

Mix dry and wet mixtures together. Add about 2 cups (12-ounce package) chocolate chips (semi-sweet, milk, swirl, peanut butter, whatever) then refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees for at least 30 minutes. Drop spoonfuls of dough about 2 inches apart on cookie sheet, and bake for 10-12 minutes. Do NOT let them brown at all. Take them out when they still look somewhat raw but have taken cookie shape (i.e., does not look like melting dough). Try not to eat them for at least 2 hours (they are actually the best the next day).

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