May 18, 2010

Chocolate Chip Cookies

Bismillahir Rahmanir Raheem



I always cringe when I hear "The BEST Chocolate Chip Cookies" or "The Perfect Chocolate Chip Cookie Recipe" or anything remotely similar. The fact is, there are dozens of varieties of chocolate chip cookies (thick, crispy, cakey, chewy, etc). and dozens of ways to make each variety and all it comes down to in the end is how you like them, its a deeply personal thing, really. So once you find the recipe that suits your tastes, then THAT becomes The Worlds Bestest Perfectest Greatest Chocolate Chip Cookie Recipe....to you, that is.

Now finding that One will take some time and you'll go through many a dozen cookies before finally finding it. But trust me, that search is so worth it because there are few things better than a warm batch of chocolate chip cookies and a glass of milk. I urge you all to test and weed through different recipes until you find what you want, and when you do, hold on to it and never let it go!

I found my perfect recipe on the back of a bag of flour, go figure! It has been my go-to recipe for a while now and I try to always keep some dough in the freezer for unexpected guests. Try it out and who knows, maybe my favorite will soon become yours also!

Gold' Medals Extraordinary Chocolate Chip Cookies


1 1/2cups butter or margarine, softened
1 1/4cups granulated sugar
1 1/4cups packed brown sugar
1tablespoon vanilla
2eggs
4all-purpose flour
2teaspoons baking soda
1/2teaspoon salt
1bag (24 oz) semisweet chocolate chips (4 cups)  ( I use half this amount and its almost too









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1.Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
2.On ungreased cookie sheet, drop dough by tablespoonfuls or #40 cookie/ice cream scoop 2 inches apart. Flatten slightly.
3.Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.















5 comments:

  1. Yummyyy! They look delicious, mashallah! Inshallah will tryyyy!! =)

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  2. They are my favorite too! How many cookies does this recipe make? It seems as if this makes a double batch. Also, how do you freeze cookies? If I could learn to do that then I would not have to eat them all!

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  3. Shayla, aren't they the best?? Its the only recipe that works for me EVERYTIME alhamdulillah! An entire batch, if scooped out by the tablespoon (I use a small ice cream scoop) should get you about 6 dozen, give or take a few...I got about 70 the last time (pics above!)...but I also nibble on cookie dough as I'm baking!

    To freeze, I just portion out a whole batch into thirds and plop onto a large rectangle of plastic wrap. Then, using the plastic wrap I shape into either a square or preferably a cylinder (kinda like the tubes of cookie dough you can buy at the grocery store). Once its shaped, wrap it once more in plastic wrap and label it. I pull out to that at least 1 hr in advance or lop off chunks and thaw it smaller portions. Hope that helps!

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Tell me what you think! As always, feedback and reviews are appreciated...happy cooking!