Most of the holiday goodies were gone (thank da Google!) – yes, there is still an overfull cheese drawer, and just a bit of the addictive caramel puff corn left sitting there temptingly in a zipper bag in the corner – but really, most are well and truly done for.
So, of course, it was time to make some more.
I decided on chocolate chip cookies. Home made and warm from the oven, and exactly the same recipe as everyone else uses.
Because, it would seem, that everyone does use the same recipe for chocolate chip cookies. The one on the back of my Ghirardelli bag was exactly the same as the one I found on line from the folk at Nestlé – except, of course, for the brand of chips called for.
Of course, there are choices. Which chocolate chips to use, butter or margarine (really? – butter all the way, baby!), to add, or not to add, a bit of dried ginger* to the dough?
Decisions made, let’s make some cookies!
•2-1/4 cups flour
•1 tsp baking soda
•1 tsp salt
•1 cup (2 sticks) butter, softened
•3/4 cup sugar
•3/4 cup packed brown sugar
•1 tsp vanilla
•2 large eggs
•1-1/2 cup semi sweet chocolate chips
•1/2 cup dark (60%) chocolate chips
•1 cup chopped nuts (optional)
Heat oven to 375°.
Whisk the flour together with the baking soda and salt in a bowl and set aside.
Place the butter, sugars, and vanilla in a mixing bowl and beat until creamy.
Beat in the eggs one at a time, then stir in the flour mixture.
Stir in the chocolate chips, then drop onto a parchment lined baking sheet – I used a one tablespoon scoop, but a plain old soup spoon will work here as well. Leave a good bit of space between the cookies, as they will spread out in baking.
Bake for nine to eleven minutes, until the cookies are golden brown.
*I didn’t, this time; but I do love ginger and chocolate, so I’m thinkin’ I may have to try it…