Chocolate Chip Cookies

I’m aliiiiiive! Sorry for the outstanding hiatus. A plethora of things kept me preoccupied but I’m back and in full swing! Welcome to my new blog =) Things are still under construction but I plan on adding lots of things in the upcoming months while I procrastinate my life away with this blog. First things first, I really hope I haven’t lost any of my lovely readers, but in case you were subscribed by email on my old blog, please resubscribe by filling out this form! I’m 99% sure that the RSS feed is still the same, so if that’s how you read my blog, you should be safe =)

Here’s what I’ve changed (not all of it is visible right away)

• Printable recipes (I haven’t done it for my older recipes yet, I’ll be gradually going back to edit all of them)
• New layout
• New email subscription method
• New web hosting (Bluehost is great and has awesome customer service too!)
• Sidebar is permanently on each page instead of just on the homepage now
• Watermarked pictures (again not all of them have been done yet)
• Feastie Bar!
• “Pin It” link on every photo

Upcoming changes and other stuff:

• Visual Recipe index
• “You may also like *insert post*” links and photos at the bottom
• Ads for bloggers and products
• Giveaways! (I know, be excited)
• Geek Week
• Macaron Week

I’m sure there will be more things I’ll add (maybe I’ll change my header too) but stay tuned for the changes =P

So this semester looks to be pretty busy. I have two courses plus I’m auditing another course, so that’s probably around 100-150 pages of reading per week, plus assignments and papers. And then I’ve got my thesis to start planning, and finding work for the summer. Yeesh! Some people ask me how I have time to maintain a regular food blog while doing a Master’s. I tell them that I’m not quite sure how I’m doing this.

And to top it off, I decided to sign up for the The Fifth Annual Totally Fabulous Vegan Bake-Off on February 2nd. So I’m going to bake over 100 mini lemon donuts for the event. I’m excited and pretty scared at the same time. If anyone is going to come to the event, please come say hi! I’m going to be scared by my lonesome. ><

But let’s talk about these cookies, shall we? I used to struggle with the perfect chocolate chip cookie. They’d either be flat and crispy, or dense and hard. It took me a while until I discovered the best recipe for cookies ever: the secret is creaming the butter and sugar together so you get a nice and chewy cookie. Don’t overmix the eggs or the flour, and fold in the chocolate chips last. And it’s better to underbake than to overbake these cookies. I bake just until I see that they are cracked and get a little golden on the bottom edges. Then you let them set for a minute on the sheet, then stop the cooking process by taking them off the pan to cool on a wire rack.

I also like to roll my cookies into 1-inch balls before placing them on the sheet so I get perfectly round cookies in the oven. I love these cookies because they’re perfect with milk, and they were a huge hit when I brought them to one of my classes last semester.

I love love love these cookies. I’m sure you will too =)

Recipe adapted from The Perfect Chocolate Chip Cookie and from what I can remember of friend’s recipe.

Chocolate Chip Cookies

 

Print

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Classic and perfect chocolate chip cookies. Chewy and soft, just the way I like em.

Author: Lisa @ je suis alimentageuse

Recipe type: Dessert

Yields: 24 Cookies

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup unsalted butter, softened
• 1 c packed brown sugar
• 1 c white sugar
• 2 large eggs
• 1½ tsp vanilla
• 1 cup (10 oz) semi-sweet chocolate chips

Instructions

1. Preheat oven to 350F.
2. Cream together the butter and both sugars until light and fluffy. The fluffier the butter, the chewier the cookie.
3. Add eggs one at a time, mixing until incorporated.
4. Add vanilla and mix.
5. In a large bowl, sift together the salt, baking soda, all-purpose flour, and baking powder.
6. Gradually add the dry mix to the wet mixture one cup at a time, mixing until incorporated.
7. Fold in the chocolate chips, and roll 1-inch balls onto a parchment paper-lined pan.
8. Bake for 12-15 minutes or until the cookies are cracked and a light golden brown. Better to undercook these than overcook them; undercooked cookies are SUPER soft.
9. Remove from oven and let stand on pan for about 2 minutes to set, and then remove cookies and let them cool on a wire rack.

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