After all the intense baking I've been doing pursuing my love of macarons, I decided to go back and bake some plain chocolate chip cookies (mainly because all I wanted one night was a nice warm chocolate chip cookie with a glass of milk). By far, these are probably the easiest baked goods I've done in a while! Taking no longer than 15 minutes to prep, another 10-12 minutes to bake and 1 minute to eat a piping hot chocolate chip cookie!
Here's what you'll need (recipe adapted from Chef Michael Smith's - The Best of Chef at Home):
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/2 cup (or 1 stick) of butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup chocolate chips
- recipe calls for 1 cup of brown sugar. I used less as I prefer cookies that are less sweet. Plus, there is already the addition of chocolate chips that adds to the sweetness
- vanilla extract: Crucial to use the real stuff as it makes a huge difference in taste
- Chocolate chips: instead of using the chips, I used 70% dark Valrhona Araguani chocolates that hand cut into chunks (tastes amazing!)
1. Whisk flour, baking powder & salt together and then set aside.
Preheat oven to 375F (190C)
|2. Cream the butter & sugar together using a stand mixture, food processor|
or simply beat by hand.
|3.Add the egg & vanilla and continue beating until it is all combined. Scrape down the bowl. Then, gradually add the flour mixture (baking powder, flour & salt) until all|
ingredients are combined.
|4. Hand cut 70% dark Valrhona chocolate. First, cut a cup of chocolate chips,|
then stir into the batter.
|Enjoy your fresh cookies! Or the next day, gently|
re-toast the cookies in your toaster oven for a few minutes to recreate the 'just-baked' cookie effect.