Michaela M.'s Chocolate Chip Cookies from Scratch modified from Holiday Cookies 2005, Special Issue Holiday 2005


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Serves 3 dozen | Prep Time 30 minutes | Cook Time 10 minutes

Why I Love This Recipe

This recipe is what many people in my family and I have always used to make chocolate chip cookies, which are simple but delicious. CHEMISTRY INFORMATION: The pure substances used to make the chocolate chip cookies are baking soda, NaHCO3, salt, NaCl, and sugar, C12H22O11. The homogeneous mixture ingredients include all-purpose flour, brown sugar, butter, vanilla extract, and milk chocolate chips. The heterogeneous mixtures are the eggs, and the dough before it is mixed. After the dough is mixed, it becomes a homogeneous mixture, but when the chocolate chips are added, it goes back to being a heterogeneous mixture. In addition, the cookies after they are finished baking are heterogeneous mixtures. Physical changes include the chocolate chips melting while they are in the oven, and the cookies becoming harder after they are taken out of the oven. Signs that chemical changes are occurring include the bottom of the cookies darkening as they bake, and the cookies expanding as they bake because gas is being produced.

Submitted by: "Michaela M."


Ingredients You'll Need

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips


Directions

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.


Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.


Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


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