My Chocolate Chip Cookies

One of my earliest memories was making chocolate chip cookies with my dad, and I always ate a bit of the dough. At the time, I did not know how dangerous this could be, but now that I know, I have stopped eating the dough and have not stopped making these cookies. Everyone that I have made these cookies for has loved them. They do not last long in my household, as they are a family favorite. As the first dessert I've ever made, with help and by myself, they are also a personal favorite and my favorite thing to make for people. They are a straightforward dessert to make and always taste delicious.

As these cookies are so simple, I thought this recipe would be a good way to introduce new chefs to cookies and cookie baking. They are one of the most common American cookies and have a hilarious history, in my opinion. So here is the recipe that my family has been making for generations.

Tools:

Stand mixer or electric hand mixer

spatula

baking trays

parchment paper or silicone baking mats

Metal Turner

Ingredients:

8Tbsp Butter, room temperature

1 Cup Sugar

1/2 Cup Brown Sugar

1 Large Egg

1/3 Cup Oil

1/2 Tsp baking soda

1/2 Tsp salt

1/2 Tsp vanilla

1/4 Tsp cream of tartar

2 Cups flour

1 cup chocolate chips, I used semi-sweet

Preheat your oven to 325. First, cream your Butter and sugars for about 30 seconds to a minute. Then add your egg and combine. It should look a bit chunky and kind of like finished cookie dough despite having four ingredients in it.

Once they are combined, add your oil and mix well. At this point, it should look creamy and a bit runny. Then add the baking soda, salt, vanilla, and cream of tartar and mix for about 20 seconds. It should not look too different from when you added the oil, but there might be some slight differences.

At this point, you want to add your flour slowly, 1/2 cup at a time. t will slowly start to get thicker and more congealed. At this point, you will want to add all of your chocolate chips and mix until they are combined.

Once everything is combined, lay your baking sheets with either parchment paper or a silicone baking mat. Using a spoon, a cookie scoop, or your hands take a small amount of the dough and form it into balls. There is no need to flatten the balls as they will flatten out in the oven. Place them far enough apart so that they won't touch while baking on a standard baking sheet, 17.25 in by 12.25 in or 43.8 by 31.1 cm, I do a 4x5 grid pattern, but if you need to go smaller, do so.

Bake the cookies for 10-12 minutes. I like doing 11 just because it's right in the middle. Once baked, let them cool down in the pan for a bit. I usually do 10-12 minutes because I am baking another tray at this point, so they can firm up and be removed easily. Enjoy! One of the issues I usually encounter is my Butter needing to be softened completely. I typically find that the Butter does get softer with all the mixing, so don't be too disheartened by tits. It's not the end of the world, and they do turn out just fine. Another mistake I've made is turning the move too late. The dough sits well, so they will be ok if you have to wait to bake them.