Classic Chocolate Chip Cookies
I finally feel like I am on the upslope of my sickness…victory!
For that, I am celebrating with a PB and banana sandwich and delicious coffee (instead of mint tea that I have had 500 mugs of this past week).
My throat is still sore but overall I feel like the sickness is diminishing – so back to business as usual. I worked a half day yesterday and my boss so graciously offered for me to leave early since I sounded like crap so I took advantage and went home and napped with brown dog.
Last night was actually the first night in a while I have made a real dinner (kind of) too. We had some pot roast in the fridge that I reheated and I steamed some green beans, red potatoes, and corn and served with a Alexa wheat roll.
I made sure to email my trainer yesterday so I wouldnt get the dreaded “where have you been?!” text from him for missing 2 days in a row. Hopefully by Friday I will be able to make it back in there!
Since I have lots of work today do I am cutting it short again today and figured it would be a good time to share the recipe I use for classic chocolate chip cookies!
What makes a perfect chocolate chip cookie? For me, soft in the inside, crisp on the outside, and big and puffy!
I think for a while I was on the hunt for the chocolate chip cookie recipe that I thought was perfect. Nestle has a good thing going, I must admit. Their recipe is probably the best, and I feel like after reading dozens of chocolate chip cookies recipes they all contain the same components (ingredients) and it comes down to your preferences.
Here is the recipe that I use for Chocolate Chip Cookies.
Classic Chocolate Chip Cookies
Yield: 24 medium-sized cookies
Prep time: 10 minutes
Bake time: 15 minutes
- 1 cup (2 sticks) of butter, softened
- 3/4 cup white sugar
- 1-1/4 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups chocolate chips (I use a mix of milk chocolate and semi sweet)
- any other add-ins desired (nuts, etc – sometimes I use butterscotch chips also!)
- Preheat oven to 350 degrees F.
- Cream together butter and both sugars until smoot (I use an electric hand mixer).
- Beat in eggs and vanilla.
- In a small cup, dissolve the baking soda in a the hot water and then add to batter along with salt.
- Now stir in flour, chocolate chips, and any other add-ins you opted to use. I do this part by hand using a large spoon since the batter is now thick!
- Drop by large spoonfuls onto ungreased cookie sheets (I used a cookie stone!) and bake for 15 minutes or until edges and tops are a light golden brown.
- Do you have a classic “go to” chocolate chip cookie recipe?
- What is your ideal chocolate chip cookie? (crunchy, chewy, etc)
- Do you work out while your sick?
If I know I would have a hard time breathing (e.g. head cold, stuffy nose) I typically dont because then I really suffer through it and feel like it adds to my recovery time. I would rather rest and wait until I am 100% so that I can get in a good workout.