Well hello blog world friends! I arrived last night from the most fun, inspiring, and beautiful trip to Paris and London. I’m still feeling a little jet lagged but I’m getting better by the hour. I will write more about my experience later and share tons of photos I took – I hope not to overwhelm you 🙂
Let’s talk about cookies shall we? Since I missed blogging about any Thanksgiving dishes I feel like I owe you recipes you can use for the upcoming Holidays… and what’s better than sharing cookie recipes?
Did you know that December 4th is National Cookie Day? It’s the perfect day to begin the 12 Days of Cookies Bake-a-thon! I’ve been wanting to do a “series” of recipes for a while but I’ve been so busy that I was afraid to commit to something I couldn’t keep up with. I think I finally reached the point where I can manage to share 12 different kinds of cookie recipes (or another holiday treat may sneak in here too) so you have my word on it. I can’t do them in consecutive days but my goal is to do 12 recipes before Christmas Eve. This will give you a chance to pick your favorite and make them for the big day.
These Chocolate Chip Cookies are soft on the inside and not too crispy on the outside. I find them perfect this way. I guarantee they will be a hit in your home. I like to bake just a few cookies at the time and keep the rest of the dough in the fridge. This way we can have nice warm fresh cookies every time we want them.
You can freeze your already made cookies or dough for up to 3 to 4 weeks. Just make sure you double wrap them in order to avoid freezer burn. If you want to freeze the dough, I recommend you freeze it in separate batches for how ever many you like to bake at the time. Just put them in the fridge over night in order to thaw the dough.
Recipe from Baked: New Frontiers in BakingPrint
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, soft but cool
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 2/3 cups (16 oz) semisweet chocolate chips (I used 12 oz)
- In a large bowl, whisk the flour, salt, and baking soda together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy.
- Add the vanilla and beat for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate chips.
- Cover the bowl tightly and put in the refrigerator for at least 2 hours before baking.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Arrange 1 1/2 inch dough balls, about 1 inch apart on prepared baking sheets.
- Bake for about 10 to 12 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm!).
- The cookies can be stored in an airtight container for up to 3 days or 3 to 4 weeks in the freezer.