|It's very hard to get past this stage without consuming the entire bowl of dough.|
|The pink cookies, or at least we tried to make them pink! Still delicious though.|
I think my love affair with all things chocolate chip cookie began back when at the rollerskating rink when I was 9 or 10. My best friend and I would spend Friday night skating around a stinky gymnasium, gossiping and giggling and working on our backward skating. Then we would risk life and limb and walk downstairs in our skates, just to buy some warm magical chocolate chip cookies. It made all the risk of skates flying out from under us as we gingerly side-stepped down two flights of stairs totally worth it. Totally. For sure.
|White chocolate chip Wish cookies.|
You could substitute white chocolate chips for the chocolate ones, like I did above in the blueish-green cookies. You could use M&M's too. You could smother some vanilla ice cream between two of these puppies and then roll in even more chocolate chips for a sinfully cold treat. You could even get cheeky and substitute another kind of flavouring in for the vanilla - strawberry perhaps? This recipe is but the basic canvas for your artistic expression, rendered in butter, sugar, and chocolate.
But please, for the love of all things delicious, use good-quality chocolate chips, not the cheapo ones made using palm oil or whatever crap they’re putting in them these days. The good stuff, people. Nestle or Whittaker’s should do the trick.
I'm submitting this as part of Sweet New Zealand, a monthly blogging event for Kiwi foodies, hosted this month by the lovely Mairi at Toast!
Christina’s Classic Chocolate Chip Cookies
- 225g (2 1/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons salt
- 225g (2 sticks, 1/2 pound) butter, softened
- 1/2 cup sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 350g or more (2 cups, 12 oz package) semi-sweet chocolate chips
- Combine flour, baking soda and salt in small bowl.
- Beat butter, sugars and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
- Stir in chocolate. Try not to eat too much of the dough now! Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in preheated 190 C/475 F oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
- Cookies will keep for as long as you can stand not eating them, store in a sealed container.