Vacation is officially over! It would have been awesome if I had somebody blogging for me over the summer. That way, I could show up, acting as if nothing has changed and make some type of hilarious Becky Conner joke (a la the 7th season of Roseanne).
Instead, let’s just hit the recipes and act like none of this vacation stuff ever happened.
I don’t know if mothers of generations past truly did make cookies for their kids to enjoy after school. Maybe it’s an urban legend that won’t go away. Maybe my mom just never got the memo? Either way, the story isn’t going away and kids end up hearing about it from their friends.
Wouldn’t you rather your kids hear it from you? Sit down and talk to your kids. If you aren’t sure where to start, maybe you could order some pamphlets.
Enough joking around, let’s get cookie-ing. This recipe is from the cookbook I am convinced everyone should own, not just those with the title of “mom”. I’ve referenced The Mom 100, written by Katie Workman, in many different posts. Her recipes just don’t fail. They work and they work every time.
Sometimes it is easy it bypass the cookbook section of your local bookstore (or ahem…Amazon), thinking any recipe needed can be found on the internet.
Here’s the problem with good ole’ internetty, baby girl just ain’t reliable. Sure, you’ll find 984,3454,345 recipes for clam chowder, but it is truly hard to know what to trust. Many times reviews of recipes or books are written by friends, fans and family, so you can’t always be sure of what you read.
Besides, everyone with a kitchen should own a couple of go-to cookbooks. They save you from wasting ingredients and time and offer insurance of happy tum-tums.
*For those who don’t spend most of their time around kids, tum-tums are tummies, or stomachs. If you happen to be a middle-aged man with no children in their familial or social circles and you actually DO use the word tum-tum, I want you to stop. I want you to stop reading this blog and stop owning a computer. You sir, are strange.
If you need a wee bit of proof before trying out this cookie recipe, read a couple posts of the past. Or, posts of yore, for those of you who prefer fancy Sherlock Holmes talk.
These aren’t the only recipes from The Mom 100 I have made, just a small sampling. I baked her vanilla cake on Sunday, which turned out great too. If you don’t believe the most trustworthy person on the face of the earth, you can also check it out from the library. Just wash your hands after touching the pages. You never know where people take their library books once they get home. Reminds me of a little story…
- 2 cups all-purpose flour (I use Cup 4 Cup gluten free)
- 1 teaspoon kosher or coarse salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3⁄4 cup firmly packed dark brown sugar
- 3⁄4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (12 ounces) semisweet chocolate chunks or hand-chopped chocolate bars (we use milk chocolate chips)
- Position two oven racks so that they divide the oven into thirds and preheat the oven to 375°F if you are planning to bake the cookies right away, otherwise preheat the oven 30 minutes before you want to bake them.
- Place the flour, salt, and baking soda in a large bowl and whisk to mix. Set the flour mixture aside. Place the butter, brown sugar, and granulated sugar in a large mixing bowl and, using an electric mixer, beat them on medium speed until creamy and well blended, about 3 minutes.
- Scrape down the side of the bowl and add the eggs one at a time, beating until each is incorporated. Blend in the vanilla.
- Gradually add the flour mixture, mixing in each addition until incorporated. Stir in the chocolate chips using a spoon or a rubber spatula if you like your chips to be intact or continue using the electric mixer if you are interested in little bits of the chips breaking off and flecking the batter attractively.
- If you are not planning on baking the cookies immediately, press plastic wrap directly onto the dough in the bowl and refrigerate it for up to 4 days (the longer the dough sits, the richer and more developed the flavors will be).
- When ready to bake, roll pieces of dough into 11⁄2-inch balls and arrange them about 21⁄2 inches apart on ungreased baking sheets.
- You’ll probably fit 12 cookies on each baking sheet so this will take at least three baking sheets for all of the cookies. You’ll want to bake two sheets at a time, placing one on the top rack and one on the bottom.
- Bake the cookies until nicely browned, 14 to 16 minutes. Peek partway through the baking time and rotate the baking sheets if the cookies seem to be cooking unevenly.
- Remove the baking sheets from the oven and let the cookies sit on them for about 1 minute to firm up a bit. Using a spatula, transfer the cookies to wire racks to finish cooling.
- Original recipe found at http://www.themom100.com/the-mom-100-blog/recipes/bigfatchocolatechunkcookies/#sthash.hhBrCHyJ.dpuf