Chocolate Chip Cookies

Chocolate Chip Cookies

Everybody has their own version of a chocolate chip cookie recipe. And they all say their cookies are the best. People are proud to be able to make chocolate chip cookies because they love these cookies. Just the mentioning of chocolate chip cookies will make your mouth water. Even my Chinese friend who is in her 70s raved about the chocolate chip cookies I made for her the other day. That made me quite happy. Lynard loves chocolate chip cookies. In fact, he maybe eating too many cookies.

The chocolate chip cookie recipe I created is quite basic, everybody uses pretty much the same ingredients. The only thing I do differently is to use some oatmeal flour and some all-purpose flour. Nowadays I am always looking for ways to eat healthy.

Chocolate Chip Cookies – Makes 3 dozen

1 1/4 cups all-purpose flour
1 1/4 cups oatmeal (Quake 1-minute), ground into oat flour (1 cup)
1 teaspoon baking soda
1/2 teaspoon regular salt
2/3 cup regular white sugar, granulated
2/3 cup regular brown sugar, lightly packed
1 1/2 sticks butter, at room temperature
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 (4 oz) bars Ghirardelli 60% Cacao Bittersweet Chocolate, chopped into small chunks
2/3 cup pecans, coarsely chopped, add a little bit of salt

Preheat oven to 375 degrees F. Cook time: 13 minutes for dark pan, 14 minutes for silver pan. Use a medium size cookie scoop for this recipe.

In a medium bowl, stir together the all purpose flour with baking soda and salt, set aside. Grind the oatmeal into oat flour, set aside.

In a large mixing bowl, beat butter with sugars at medium speed until creamy. Add vanilla extract and eggs, one at a time, mixing on medium speed until fully incorporated.

Gradually add flour mixture into the wet mixture, then add the oat flour. Mix until fully combined, but don’t over mix it. Switch to a wooden spatula, add chocolate chips and pecans, stir and fold until combined. Drop by tablespoon onto ungreased cookie sheets. You can use a cookie scoop also. Use a fork to press down on the dough just a little if you want to. For this recipe I don’t have to because the cookies spread out really good. Bake for 13 to 14 minutes until golden brown.

Tips: You can chill the dough for 15 minutes before making cookies. Don’t flatten the cookie dough too much on the cookie sheets. It will spread out too thin, not good. The Ghirardelli chocolate chips and chocolate bars are both good. But I like the chocolate bars better. 

Chocolate Chip Cookies_2

Here is the print version:

Chocolate Chip Cookies

  • Servings: 3 dozen | Recipe by Leslie at Soups Ahoy
  • Print

Chocolate Chip Cookies_print

INGREDIENTS AND DIRECTIONS

1 1/4 cups all-purpose flour
1 1/4 cups oatmeal (Quake 1-minute), ground into oat flour (1 cup)
1 teaspoon baking soda
1/2 teaspoon regular salt
2/3 cup regular white sugar, granulated
2/3 cup regular brown sugar, lightly packed
1 1/2 sticks butter, at room temperature
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 (4 oz) bars Ghirardelli 60% Cacao Bittersweet Chocolate, chopped into chunks
2/3 cup pecans, coarsely chopped, add a little bit of salt

Preheat oven to 375 degrees F. Cook time: 13 minutes for dark pan, 14 minutes for silver pan. Use a medium size cookie scoop for this recipe.

In a medium bowl, stir together the all purpose flour with baking soda and salt, set aside. Grind the oatmeal into oat flour, set aside.

In a large mixing bowl, beat butter with sugars at medium speed until creamy. Add vanilla extract and eggs, one at a time, mixing on medium speed until fully incorporated.

Gradually add flour mixture into the wet mixture, then add the oat flour. Mix until fully combined, but don’t over mix it. Switch to a wooden spatula, add chocolate chips and pecans, stir and fold until combined. Drop by tablespoon onto ungreased cookie sheets. You can use a cookie scoop also. Use a fork to press down on the dough just a little if you want to. For this recipe I don’t have to because the cookies spread out really good. Bake for 13 to 14 minutes until golden brown. Let cookies cool on metal rack for 10 minutes before serving.


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https://soupsahoy.wordpress.com/2015/01/29/chocolate-chip-cookies/

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2 thoughts on “Chocolate Chip Cookies

  1. Two criteria I use for judging a cookie: flavor and sweetness. I hate cookies that use sugar as a substitute for flavor. These chocolate chip cookies are flavorful and they are not overly sweet. Plus they have oat meal—fiber!

    Like

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