You guys, I have been eating a lot of butter. It’s all in the name of making a perfectly soft, chewy cookie, but I’ve had to combat my weeknight baking (and eating) with a heck of a lot of running. It’s gray and rainy and miserable here in Seattle this week, so thank goodness I got to a good batch before too long.
Cookies are one of those dangerous things because they come together quickly and in one bowl. Whereas a cake feels more like a weekend indulgence, cookies can happen any time I have 10 minutes to spare. In fact, aside from the requisite sugar, butter, and eggs, you don’t even need the right type of flour. Ian wanted chocolate chip cookies on a night when I had used the last of my white flour on some baked chicken tenders, so I made do with some whole wheat flour. And you know what? Ian declared them the best version yet.
Roughly adapted from Daisy Cottage Designs.
Yields about 24 cookies.
1 stick unsalted butter, room temperature
1/3 cup white sugar
2/3 cup brown sugar
1 tsp vanilla
1 1/3 cups flour (I used whole wheat with no issues)
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups chocolate or butterscotch chips
- Preheat oven to 350 degrees.
- Cream butter and sugars together until light and fluffy. I mix this recipe by hand and it comes out great.
- Add vanilla, then beat in eggs, one at a time.
- Combine flour, baking soda, and salt, and add to wet mixture. To be honest, I hate dirtying a separate bowl just for flour so I carefully mix the dry ingredients on top of the wet mixture, and then incorporate the dry mixture into the wet. You know, shortcuts.
- Mix in your chocolate or butterscotch chips. I have the rare child who doesn’t like chocolate, so I split the batter and do half chocolate/half butterscotch chips.
- Drop by the spoonful onto an ungreased baking sheet.
- Bake for about 10 minutes, until edges are lightly browned.
- Try not to eat all the cookies.
On another note, I tested the cookies the next morning and they were still perfectly soft. There are too many in my belly as we speak.