Who’s Bakerella? She’s the Queen of cakepops, that’s who she is! She practically invented it and she is my idol and inspiration. She’s not just the best cakepop baker I know, she really comes up with great baked goods and sweet stuff.
One day (like yesterday), I decided to try another baked good apart from cakepops. This is probably the easiest, the most basic, the kindergarten of baking: chocolate chips cookies. I wanted to bake devil’s food cake but when I checked my available ingredients, I didn’t have all so I decided to bake cookies instead. Yep, I was confident that I’ll bake a yummy batch. So how was it?
I need help here: what is more failed than failed? Hahahaha! Lesson of the day, over-confidence will never get you anywhere…only to burnt cookies.
Good thing I made a trial batch and I learn quick. I made another batch and they came out pretty good.
They were chewy, soft and not too sweet but I still had to guess the right number of minutes to bake them because there was still a batch that was a little overcooked. Husband says they are good except nga for a few burnt edges on some.
Here’s the simple recipe for these chocolate chip cookies:
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
- Preheat oven to 350 degrees.
- Sift flour and baking soda together. Set aside.
- In an electric mixer, combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs.
- Beat until well mixed, about 1 minute.
- Add flour mixture; mix until just combined.
- Stir in the chocolate chips.
- Drop tablespoon-size balls of dough on baking sheets lined with wax paper.
- Bake until cookies are golden around the edges (not burnt!), but still soft in the center, 8 to 10 minutes.
- Remove from oven and let it cool for a couple of minutes before transferring to a platter
- Best served with cold milk.
There you go. Enjoy!