Chocolate Chip Cookies – By Kid Kitchen
Texture is everything when it comes to chocolate chip cookies. Chunky, crispy, gooey, thin, or thick are some of the ways people like their cookies. How do you like your cookies? Just start with this simple recipe and get the basics down then you can get more adventurous with your technique and ingredients.
- 1 cup of butter (softened). If the butter isn’t softened your ingredients wont blend well
- 1 cup white sugar.
- 1 cup brown sugar (packed). Packed means push that sugar in the measuring cup nice and tight
- 2 eggs.
- 2 teaspoons of vanilla extract.
- 3 cups of all-purpose flour.
- 1 teaspoon of baking soda. Baking soda helps your cookies rise when baked
- 2 teaspoons hot water
- ½ teaspoon of salt
- 2 cups of semisweet chocolate chips
- Wash Hands!
- Preheat the oven to 350 Degrees.
- Using a standing mixer or a hand-held mixer cream the butter and sugar together.
- Creaming is just a fancy word for mixing the butter and sugar together.
- Add eggs one at a time. Wait until first egg is mixed before you add the second egg
- Add vanilla extract.
- Combine the hot water and baking soda in a separate cup and then add liquid to batter.
- Add salt
- Stop! Scrape down the sides and the bottom of the mixing bowl.
- Add Flour and stop mixer when all combined.
- Turn mixer back on and then add chocolate chips
- VOILA!!! Batter is done.
- Put in fridge for a few hours or overnight.
- Spoon out the size cookie you want and then line the cookies on an ungreased sheet pan.
- Bake at 350 degrees for 8-10 minutes.
- Space cookies evenly about two inches apart.
- The colder the batter the rounder, puffier, and less flat the cookie.
- Warm or Room temperature batter will give you flater cookies.
- Lining a tray with tin foil will give you a crisper cookie but be careful because it’s easier to burn them.
- For best results line cookie tray with baking paper or parchment paper.