|I made a double batch this time, so the bars came out thicker, but they're even better and bake more evenly when you do a single batch.|
I don't have a completely unique chocolate chip cookie recipe. My mom had always used a slightly adjusted version of the Nestle Tollhouse original chocolate chip cookie recipe, and I do the same. But I often get asked about my cookies and how I get them to taste so good. Well, I really don't know enough about food science to be able to give a thorough explanation, so I'm just going to show you exactly what I do and give you the measurements as I go along. If nothing else, you can enjoy some yummy photos!
Preheat the oven to 345 degrees.
Admire your pretty ingredients.
If your butter isn't room-temperature, open up the sticks (2 for a single batch. I made a double this time which is why you see 4.) so they look like the ones in the photo above and put 'em in the microwave for, oh, 12-15 seconds. Don't let the butter melt. When you drop the butter into the mixing bowl, the residue should look something like this if you got the texture right.
...until it looks like this.
Refill your flour container.
...and let 'em go. Don't worry; they'll be back. Add a little more if you like 'em really chocolatey!
|Waves of heavenly cookie dough....|
|One more photo just to show you my cool, wavy spoon.|
|The cookies from the batch I made for this post were rushed out the door, so I never got to take a photo. But this is how I usually make the cookie.|
Invite me over to help you eat them. I'll bring the ice cream!