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Although it is often difficult for me to figure out which recipe was the first one I ever mastered, or learned how to make, I’m pretty much certain that Chocolate Chip Cookies take the top billing. Every Sunday, usually, I would visit with my “Big Sister” Lise and whilst we made grilled cheese sandwiches for lunch, without fail, we would also bake up a storm at various times of the year. Gingerbread men, gingerbread houses, chocolate chip cookies, cookies with M&Ms, and the baked good list was endless in sweet, sugary possibilities.
What I love about making chocolate chip cookies is how the process is so intuitive. Once you’ve made a basic, simple batch of cookies a few times in your life, the recipe becomes much like riding a bike–you never forget it. You make your wet mixture, sift your dry mixture, and slowly bring each together until a butter, chocolatey, vanilla-y batter comes to life. Oftentimes, eating the batter is even more flavorful than eating the cookie itself. There’s a kind of perfection hidden in simple recipes like these that I just adore.
This Clearly Delicious variation of Chocolate Chip Cookies comes from the Hershey company and is probably the one that you, too, made as a kid. Cook until golden brown, allow to cool, and eat warm and gooey with a glass of cold milk. Dessert, or your after school snack never tasted so good!
Chocolate Chip Cookies
I’ve been making this same variation of easy, basic chocolate chip cookies since I was a kid. The recipe comes from the back of a Hershey’s Chocolate Chip (Special Dark) Bag, and is reproduced here.
Ingredients:
* 2 1/4 cup all purpose flour
* 1/2 teaspoon salt
* 3/4 cup granulated sugar
* 3/4 cup brown sugar, packed
* 1 teaspoon baking soda
* 1-2 teaspoons vanilla extract (I sometimes us 1 tablespoon)
* 2 sticks butter, melted
* 2 eggs, beaten
* 2 cups chocolate chips (1 standard bag Hershey’s chocolate chips)
1.) Preheat oven to 375F and grease 3 baking sheets.
2.) In a standing mixer, add butter, sugars, and vanilla until creamy. Add eggs and mix to combine. In a separate bowl, sift together salt, baking soda, and flour and slowly add to the wet batter, mixing well after each new addition. Finally, add chocolate chips and mix to integrate.
3.) Using 2 teaspoons, scoop circular dollops into evenly shaped balls. Repeat, and fill 3 baking sheets with 3 dozen dough balls.
4.) Add cookies to oven and bake for 8-10 minutes, or until cookies are golden brown. Remove from oven and allow to cool for several minutes before transferring cookies to a cooling wrack, or clean surface.
Enjoy! Makes 4-5 dozen cookies.
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