Since I don’t like chocolate (yes, it’s possible to not like chocolate), I rarely bake chocolate treats. Usually the only chocolate that comes into our home is store-bought, to satisfy my husband and daughters. Or, if my husband, Chris, feels inspired, he might bake a chocolate treat, like a box of brownies.
Today is a special day, though. Today I baked chocolate chip cookies. Why? Well, it is my husband’s birthday. He loves chocolate chip cookies so I baked them for him. And, of course, our daughters benefit as well.
After preheating the oven to 350° and waiting for 2/3 cup unsalted butter and 1 egg to come to room temperature, I began baking the cookies.
In a medium-size bowl, I stirred together 1 3/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt (yes, you read that right…kosher!). I set the dry ingredients to the side.
In my stand mixer, I mixed together my room temperature egg, butter, 1 teaspoon vanilla, 3/4 cup granulated sugar, and 1/4 cup light brown sugar until it was smooth. Then, I slowly added the dry ingredients.
On parchment-lined cookie sheets, I used our 1-ounce cookie scooper to drop the cookies on the sheets. The cookies baked for about 10 minutes. I removed them and let them cool on the counter on the parchment paper.
- 1 3/4 C. flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2/3 C.unsalted butter, room temperature
- 3/4 C.granulated sugar
- 1/4 C.firmly-packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- One 6-ounce package of milk chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl, stir together flour, baking soda and salt.
- Using an electric mixer, mix together the butter, sugars, egg and vanilla until smooth.
- Slowly add the dry mixture to the butter mixture.
- Stir in the chocolate chips.
- With a 1-ounce cookie scooper, scoop out the cookies onto a parchment-lined cookie sheets.
- Bake until lightly browned, 8 to 10 minutes.
- Remove the parchment paper with the cookies from the pan onto a counter and allow to cool.
- If you need to substitute the kosher salt with table salt, only use 1/4 teaspoon salt.