I have had a habit of making cookies in the fall/winter (when the baking is so much easier) for people that I really appreciate. Especially for all the staff at the restaurants that we go to. And now it is time to start baking again for this fall, at least our version of fall – which is not saying much — sigh.
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Ghirardelli semi-sweet chocolate chips (12 oz bag)
Preheat oven to 375 degrees. Line a baking pan with parchment.
Sift flour, baking soda, and salt over a sheet of waxed paper.
In a stand mixer, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs, one at a time and then add vanilla. Mix on low speed until incorporated. Gradually mix in flour mixture into butter mixture. Stir in Ghirardelli chocolate chips.
Drop by disher* #30 onto parchment lined baking sheet. Bake for 9 to 11 minutes or until golden brown.
* a disher is apparently a name for a cookie scoop – or an ice cream scoop. Had no idea at all, but thanks to Alton Brown I know how to determine the size of the disher. The one I had was a 40, so I then purchased a 30 and a 20.
I really liked these cookies. They were crispy on the edges and that is what I like in a chocolate chip cookie. Not a huge fan of the chewy cookie, unless they are oatmeal cookies. These seemed to go over well with the Boy, and the office. So, all in all that is a good thing. I do value the opinions of my friends and family – just as long as they are honest in their assessments. I think these were a success.