How is everyone’s 2011 going so far?
I imagine most of you, like me, headed back into the daily grind after the excitement and days off for and during the holiday season. This morning was not pretty, friends. Not at all. I had to hastily eat a bowl of cereal while warming up my car for not nearly enough time because I slept in a little too long. And, friends, my stomach is not yet back into the zone of not having food readily available at a moment’s notice. So I spent much of the morning (and afternoon) hungry while chasing after my residents and trying to meet and understand all of my new patients.
I told you. Not pretty.
But things are looking up since these cookies were waiting for me when I got home.
There was absolutely, positively NO way I was starting off the year without chocolate chip cookies. I believe it’s the only way to get things moving on the right foot. Don’t you? And who better to turn to for a cookie recipe you can count on besides Dorie Greenspan? No one. Essentially, making these cookies was a no-brainer. Another plus? The dough doesn’t need to be refrigerated. It always bothers me when I have to refrigerate cookie dough. I can almost taste them in my mouth.. and then I have to wait an hour before that actually happens. Such a tease. Especially if you sneakily ate some of the dough and can already tell it’ll rock your world. I know I’m not the only one who does this.
Can I get an AMEN?!
Chocolate chip cookies. Doing favors to slightly cranky Monday work-goers all over the world.
Dorie’s Best Chocolate Chip Cookies
adapted from Baking from My Home to Yours
Makes 40-45 cookies.
- 2 c all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 c (2 sticks) unsalted butter, room temperature
- 1 c sugar
- 2/3 c packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 c bittersweet chocolate chips (or 12 oz chocolate chopped into chips)
Preheat oven to 375F and line baking sheets with parchment paper or silicone mats.
Whisk together flour, salt, and baking soda. Set aside.
Using a stand or hand mixer, beat the butter for about 1 minute or medium speed until smooth. Add sugars and beat another 2 minutes. Add in vanilla followed by the eggs one at a time, beating for 1 minute after each egg. With the mixer on low, add the dry ingredients in thirds, mixing just until combined before adding another third. Add in the chocolate. At this point you can also add in 1 c finely chopped walnuts or pecans but I don’t like nuts in my chocolate chip cookies so I omitted this step.
Spoon tablespoonfuls of dough onto prepared sheets. Leave about 2 inches around each cookie. Bake 10-12 minutes or until the edges are browned (rotate pan halfway through). Allow to cool for 1 minute on the pan before transferring to a rack.
What’s the first thing you made in 2011?