My earliest memory of baking is with my dad, teaching me to bake chocolate chip cookies. It’s remained one of my favorites to bake, what can beat a fresh chocolate chip cookie hot from the oven?
Baking cookies turned into my first job. Dad would take whatever kind of cookies I made, in baggies of 4, and put them out for the guys at work for 50 cents per bag. I would always drink Coke while I baked, and I still crave that sip of Coca Cola with every hot cookie. I don’t know that we made much more than the cost of ingredients, but it was a great way for my parents to instill work ethic.
I broke one of my efficiency rules tonight: I only made a single batch. Normally, if I’m going to make the effort to bake, it gets doubled. Unfortunately, the other bag of chips was the only chocolate in the house last night when someone was having a bit of a chocolate craving…
Here is the official Ghirardelli Chocolate Chip recipe. I included step by step pictures for those of us who are more visual.
The recipe says the oven should be preheated to 375 degrees, but I like the texture when they are cooked at 350 degrees. Rebel, I know!
Combine unsifted plain flour, baking soda, & salt, then set aside.
In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color.
Add eggs and vanilla, one at a time.
Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. (Unless I’m making them for one of my favorite uncles, I skip the nuts.)
Drop by tablespoon onto ungreased cookie sheets.
Unofficial direction, but a must – save the batter for later in your child’s favorite Black Panther bowl!
Bake for 9 to 11 minutes or until golden brown.
Also unofficial, but another MUST! Put ’em on a platter and take them outta this house so we don’t eat them ALL 🙂
This blog site may contain affiliate links that will not take you to crazy websites. If you purchase something, I might earn a small commission at no extra cost to you. Thank you for your support!