Betty Crocker’s Chocolate Chip Cookies

Betty came up with this one. It’s tried, true, and delicious.

I came home from school/work today to find my house a toasty 55 degrees. The Nor’easter headed our way was beginning to drop some flakes. Rather than jack up the heat (and pay out my nose for costly oil) I decided to put my oven to good use and warm up my kitchen at the very least. (I made these cookies while wearing my new L.L. Bean parka.) Toasty.

You’ll need:

3/4 cup of granulated sugar
3/4 cup of packed brown sugar
1 cup of butter (2 sticks) softened
1 teaspoon vanilla extract
1 large egg
2 +1/4 cup of flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) of semi-sweet chocolate chips

Get cooking:

Set the oven to preheat at 375 degrees.

Beat both sugars, butter, vanilla, and the egg in a large bowl with an electric mixer or spoon. In a separate, smaller bowl, mix together the flour, baking soda, and salt. Slowly add the dry ingredients in the smaller bowl to the first mixture.

The batter is going to be very stiff. Stir in the chocolate chips with a spoon (or your clean hands) until well mixed.

Drop spoonfuls of the batter on an ungreased baking sheet, spreading them out about two inches apart.

Bake them for 8-10 minutes, until they are golden brown.

Let them cool on the baking sheet for a minute or two, then transfer them to wire racks to finish cooling.

You’ll notice that your ungreased baking sheet starts to look greasy from the butter in the cookies after you transfer each batch to the cooling racks. Wipe the sheet dry with a paper towel before you place the next batch on it.

And now for the Q & A portion:

Is it safe to eat the batter?
Not really. The batter contains raw eggs, which can put you at risk for salmonella. That being said…I’ve never been able to resist the stuff. And I’ve never gotten salmonella either. Knocks on wood.

I don’t own a wire cooling rack. What should I do?
Invest in a few. They’re a must for most baking. In the meantime, transfer your cookies to plates to cool down.

My last batch of cookies came out really dark brown, even though I cooked them the same amount of time as earlier batches.
If you’re using the same baking sheet for each batch, I’m sure you’ve noticed that the sheet is still warm when you’re placing subsequent batches on it. This can make your cookies bake faster, so keep a closer eye on later batches…you might need to shorten the cooking time.

My cookies look really flat. What happened?
Betty tells me that cookies will come out flat if butter isn’t softened correctly. Keep butter in your fridge for 24 hours before baking with it, then let it sit out at room temperature for 30 to 45 minutes. It should then be perfectly softened, giving to pressure when you push it with your finger and leave an indentation, but it shouldn’t be melty in appearance. If not, Betty says you can nuke it on high for 10-20 seconds.

I’m dating a guy, but it isn’t serious. Would these cookies make a great Valentines Day present?
Hell no. Don’t ever cook for a man who insists on keeping his options open.

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4 Comments Add yours

  1. mama says:

    I can smell them from here. Yum

  2. jstrufant says:

    I love this, and the blog in general! Keep it up girls!

  3. sara says:

    I just tried this recipe. My family always uses the Toll House version of the chocolate chip cookie and swears by it…but after trying yours I think it is my new favorite! I just whipped up a batch, perfect snow day cookie.

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