Friday, September 18, 2009

Candy's Chocolate Chip Cookies

Chocolate chip cookies. Up close and personal. I uploaded the pictures from the web this time instead of from my computer (since they were taken on Natalie's camera), so they are larger than life (just like BSB). John's stepmom, Candy, makes the best chocolate chip cookies in the world. I say that will full certainty it is not hyperbolic, but absolutely true. When we eat them at her house we eat about 20 in one sitting. Slightly dangerous, as you can imagine. I'm not going to lie to you, even using her recipe mine didn't come out quite the same. But they were still delicious.

You need a fairly regular cast of characters for this. 1 cup (2 sticks) butter, 2 1/2 cups flour, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/2 teaspoon baking soda, and 18 oz. chocolate chips (1.5 bags). With an extra 50% chips in the recipe, they come out that much more chocolatey. Nothing wrong with that my friends, nothing wrong with that.

Measure out your 2 1/2 cups flour and place in a large bowl. You are going to put all your dry ingredients into a large bowl.

Yum, 1 cup brown sugar. My favorite kind of sugar. Also add your 1/2 cup sugar to this bowl.

Now add your 1.5 bags of chocolate chips, 18 oz, if you prefer to get all specific. Notice we had to switch to a bigger bowl. I underestimated the size of the dry ingredients. Oh and also add your 1/2 teaspoon baking soda. I forgot that for a bit when we made the recipe and now when I'm retelling it. How appropriate.

This is the consistency you will get from the dry ingredients. I read once that having the chips coated in flour helps them from melting too much in the cookie...or something else productive I can't quite remember.

In a separate bowl add all your wet ingredients - including your two sticks of butter, two eggs, and 1 teaspoon vanilla. We used super soft room temperature butter, but perhaps we were supposed to use colder butter.

Mix well. This whisk worked well for this task because we needed to get the butter into smaller chunks. This looks like wet scrambled eggs.

Now start adding the dry ingredients to the wet. Mix BY HAND (important according to Candy). This is a lot of work.

Keep at it!

Success! If you make chocolate chip cookies you will notice the difference from the extra chips in this batter. Yuuuum.

Now, use a spoon scoop out even balls onto a cookie sheet. We used parchment paper, it was my first time, and that sure worked like a charm. Why have I not been using this magical stuff all along? Nonstick pans are nothing in comparison. Bake in a 350 degree oven for 10-13 minutes. Ours took a little on the long side - at least 13.

Hello, my lovelies. I cannot wait to devour you.

This is how many cookies you will be eating in the next two days. Well, if you are smart like me, you will make these with a friend and then split the baby.

Here are the cookies posing with Candy's recipe. Isn't she sweet to share with me? Now you all have it to. So go forth and cookie-ify!

Candy's Chocolate Chip Cookies
1 cup (2 sticks) butter
2 1/2 cups flour
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
18 oz. chocolate chips (1.5 bags)

Preheat oven to 350 degrees. Mix all dry ingredients (2 1/2 cups flour, 1 cup brown sugar, 1/2 cup sugar, 18 oz. chocolate chips) in large bowl. In a separate bowl, mix all wet ingredients (1 cup butter, 2 eggs, 1 teaspoon vanilla). Add dry ingredients to wet ingredients and mix BY HAND until everything is well blended together. Scoop onto cookie sheet and bake 10-13 minutes at 350 degrees. Try not to eat all in one sitting.

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