Hello there all!!!
The last few days have been kind of crazy with Christmasy goings-on and I haven’t been keeping up with my daily Blogmas posts about them. So today, December 13th, will mark the most posts published on Literary and Lovely in one day to date. I’ll do my best to stagger them a little bit so you aren’t bombarded with the last five days of Christmas action, but be prepared: there are more posts to come today, so keep an eye out for them!!!
Back on December 9th, I met up with a friend and, spur-of-the-moment, we decided to bake some chocolate chip cookies. His kitchen is incredible, decked out with all the bells and whistles, and I had been dying to give baking in it a whirl, so this was so much fun. His aunt uses Irma Rombauer’s The Joy of Cooking recipe for her chocolate chip cookies, and they always get eaten before midnight on the day they are baked, so it seemed like a fool-proof way to go. We did, however, make a few alterations to the recipe, which will be shown between *. . .*
Ingredients:
- ½ cup butter, softened
- ½ cup sugar
- ½ cup packed light brown sugar
- 1 cup plus 2 tbs all-purpose flour
- ‘½ tsp baking soda
- 1 large egg
- ¼ tsp salt
- ½ tsp vanilla
- ½ cup chocolate chips
Step 1: Preheat the oven to 375 °F, and grease or line two cookie sheets. *We did not grease the sheets because my friend’s family typically uses PAM, and I can’t eat it. It was definitely a mistake to bake on an unlined baking sheet, but who doesn’t love less-than-perfect cookies that become testers???*
Step 2: In a large bowl, beat together the butter, sugar, and brown sugar until well-mixed.
Step 3: Whisk together the flour and baking soda.
Step 4: Add egg, salt, and vanilla to flour mixture, and stir until well-combined and smooth. *We actually added 1 ½ tsps of vanilla because my friend’s family really likes it, but next time I would stick with just the ½ tsp.*
Step 5: Stir in chocolate chips. *We put in the suggested ½ cup but I would definitely put in at least a full cup next time*
Step 6: Dollop the dough in teaspoons onto the cookie sheets about 2 inches apart. *Pretty sure our drops of dough were larger than a teaspoon . . . *
Step 7: Bake for 11 minutes, then let stand briefly before moving them to a rack to cool.
This recipe makes about 45 cookies. *We didn’t make nearly this many cookies with this recipe, mind you, we had a few people snacking on the cookie dough . . . *
What is your favourite chocolate chip cookie recipe???
Literary and Lovely 