This is one of the two of my go-to recipe for chocolate chip cookies, the other one has almost the same ingredients but it includes the extra step of browning the butter, and cookies made from browned butter tend to bake flatter and softer. this recipe is quicker to make and you get cookies that are chewy and fluffier in texture.
I bought 18 different kinds of rose plants and trees 10 years ago, and while I tried my best to keep them alive, to my dismay 6 of them died. However, the ones that stayed alive give me so much joy every year they bloom. If you have seen my pictures you will often see flowers from my garden in them, I absolutely love organically grown flowers. One day I plan on preparing the soil of a selected area in my backyard and build a few flower beds especially to grow cut flowers.
Below is the recipe for cookies, which can be baked all year long, and even though it will taste the same in every season you can change where and with what you eat it.
Classic chocolate chip cookies
- 1 cup butter (2 sticks), softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Milk Chocolate Chips 1 cup
- Heat oven to 375°F.
- Cream butter, both sugars, and vanilla in the mixer until creamy.
- Add eggs, one at a time, and beat well.
- Mix together flour, baking soda, and salt; I usually use a whisk to mix the dry ingredients.
- Gradually add flour mixture to the butter mixture, beating until well blended.
- Stir in chocolate chips. Drop by teaspoons onto a cookie sheet lined with parchment paper or a silicone mat.
- Bake 8 to 10 minutes or until edges have browned.
- Cool slightly, in 10 minutes remove from cookie sheet to wire rack. Cool completely.
“Many eyes go through the meadow, but few see the flowers in it.”– Ralph Waldo Emerson