the perfect chocolate chip cookies
Cookies and milk, does it get any better than that? I think not. I've tried a numerous amount in "my days" (which, according to an online calculator is, 7 376) and I've never succeded. Bad baker? Perhaps. But I like to blame it on the recipes. So, one day I finally found myself a recipe that 1) does not make your 12 cookies turn in to one giant oddly shaped cookie, and 2) makes for delicious cookies. I've been tweaking and twerking (no, not really) on the recipe and thought I'd share it with you guys. Who knows, maybe there's a bad baker (*cough*) among you too.
This recipe makes for about 6 (medium/large) cookies, so if you're baking for a whole group of people (or you just really like cookies), remember to double/triple/quadruple it to make it the quantity of your liking.
what you'll need: 70g butter 1 dl / 0.4 cups brown sugar 2 teaspoons vanilla sugar 2 dl / 0.85 cups flour 1/4 teaspoon salt 1/4 teaspoon baking powder Chocolate chips Chopped walnuts
the how-to: 1. Heat the oven to 175 C (350 F) and put a baking sheet on a baking pan. 2. Beat butter and sugars together until it's nice and fluffy. It takes me about 2-3 minutes with a Kitchen Aid. 3. Add flour, salt and baking powder and mix until everythings mixed and it's right after the stage of being crumbly. 4. Stir in the chocolate chips and chopped walnuts. I just wing it on this step. I tend to not put in too much chocolate and nuts and let the cookie do the talking. 5. Roll small cookie dough balls and put them on the baking pan, and then flatten them out A LOT. These babies don't spread so you need to press them down to the thickness of your liking (just slightly thicker). 6. Pop them in the oven and let them stay in there for about 10 minutes and then enjoy the cookie goodness.