I’m pretty sure I am not the only one randomly having late night cravings for something sweet and crispy and chocolaty to munch on…Or am I? No way! I have a strong feeling that at least some of you have that every once in a while. Or at least have had it once in life. Right? I might be just easing the guilty itch of these moments with making y’all my accomplice.
Anyways, chocolate chip cookies are great rescuers in these times and there are countless occasions when they are the best: picnic snack in the summer by the river, get-better or I-wish-you-luck treats for friends, I-love-you-Grandpa package on random days, take-away-after-lunch dessert and many more…
I have been owing you my chocolate chip cookie recipe (which I also got from Kristy from Eureka) for two weeks now and some might even say that this period stretches to months, so here it goes:
2 sticks of unsalted butter at room temperature – maybe even a bit melted (most times I use margarine instead just because it is more convenient but I can imagine it is even better with butter)
1 cup granulated sugar
1 cup light brown sugar
2 teaspoon vanilla extract
2 extra large eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
24 oz this seems awfully lot but this is what my recipe says, anyways, I think I’ll go with a LOT of semi-sweet chocolate chip and leave it up to everyone’s taste…
2 cups coarsely chopped toasted pecans – I use walnuts, simply because pecans around here are scarce and come with the price of a Tiffany ring
Preheat oven to 325°F (160°C). In a large bowl, beat together the butter, the granulated sugar and the light brown sugar with an electric mixer until light and creamy.
Beat in the vanilla and the eggs until smooth.
In a medium bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the butter.
Mix in the chocolate chips and the pecans.
Using a small ice cream scoop or a tablespoon drop the batter onto greased baking sheet (or lined with baking paper) allowing 3 inches in between each one for spreading. Bake for about 10-15 minutes or until light golden brown.
Let cool on the baking sheet before removing to a rack.
Here! They are ready in about 30 minutes.
And you know what the best part is? That you can freeze portions of the batter in plastic cups. Whenever you have the cravings – just like I do – you can just grab them from the freezer and bake them in ten minutes.
Or, if you can’t wait any longer, just eat it out from the plastic cup as cookie dough ice cream…
School has officially started! Yaaay! Posts on classes, impressions, baking routine and pastry chef fashion might be coming up soon…stay tuned! Or stay hungry…