Sunday, May 15, 2011

The Ultimate Chocolate Chip Cookie

Mmmmmm Cookies! We love cookies at our house – I can’t for sure say if we have a single favourite type of cookie but we do make these chocolate chips cookies quite often. 

My daughter and I love to make these together. They are quick and easy to make. We use our KitchenAid mixer to do all the heavy mixing for us. We just pour in the ingredients and turn it on.

We got the recipe from the September 2009 issue of Chatelaine. My daughter insists that she gets the first taste of the cookies, still warm from the oven, with a cold glass of milk.

Here they are cooling on the rack. The empty spots are from the cookies that we just could not wait to try.

Here is the recipe from Chatelaine's website for the Ultimate Chocolate Chip Cookie

  • 21/4 cups (550 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) unsalted butter or magerine, at room temperature
  • 11/4 cups (300 mL) lightly packed brown sugar
  • 1 egg
  • 11/2 tsp (7 mL) vanilla
  • 2 cups (500 mL) dark chocolate chips or coarsely chopped dark chocolate chunks (** We use mini chocolate chips)
** We made a double batch of cookies this day to send some home with a friend **
  1. Preheat oven to 350F (180C). Lightly spray a baking sheet with oil. In a medium bowl, use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
  2. Scoop about 1 tbsp (15 mL) of dough and place on prepared sheet. Repeat with remaining dough, placing at least 2 in. (5 cm) apart. Don't press down; they will spread as they bake.
  3. Bake in centre of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
  4. If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 days - but we doubt they'll last that long.
Nutrients per Cookie
  • 1 g protein 
  • 5 g fat
  • 12 g carbohydrates
  • 1 g fibre
  • 8 mg calcium
  • 92 calories

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