Chocolate Chip Cookies

17 Feb

So I made chocolate chip cookies, again.

I can’t help it, it’s a classic, you know?

This time, I followed and modified Chef Michael Mina’s recipe that I discovered on Refinery 29. The finishing product was delicious- crunchy, sweet, and fulfilling.

Ingredients:
2 sticks unsalted butter, at room temperature and diced
3/4 cup sugar
3/4 cup dark brown sugar, lightly packed
2 large eggs
1 1/2 tsp natural vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
12 oz semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Using hand-held electronic mixer or stand-mixer with paddle attachment, beat together butter, sugar, and brown sugar.

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3. Once the mixture is fluffy (after beating for about 5 minutes), add in eggs one at a time. Add the vanilla and continue to mix until combined.

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4. In a separate bowl, mix together flour, baking soda, and salt.

5. Turn the mixer on and slowly incorporate the dry ingredients to the mix.

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6. Once combined, fold in chocolate chips until they are incorporated.

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7. Roll the dough to about a size of a golf ball (2 inches). Put the dough on nonstick baking sheets, about 2 inches apart.

8. Bake cookies in the lower rack of the oven for about 15 minutes.

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9. Cool in the pan for 5 minutes and serve warm.

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ENJOY!

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Liv Hambrett

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