This is my first attempt to bake a cookie. And so for my first try, it doesn’t achieve the perfect shaped of a cookie. But I assure you, the taste is oh-so-perfect!
I made my own dough and mix some new ingredients. It’s the kind of a moist, soft, and chewy cookie.
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cup semisweet chocolate chips
1/2 cup semisweet milk chocolate chips (optional)
1 cup nuts (optional)
- Preheat oven to 325 degrees. (Usually, we set the oven to 350 degrees but if we want to have a chewy cookie, we should set it a bit lower than the usual.)
- In a small mixing bowl, whisk together the flour and baking soda; set aside.
- In another bowl, combine the butter with both sugars; mix with paddle or if you have an electric mixer fitted with a paddle attachment, beat the mixture on a medium speed until light and fluffy.
- Reduce speed to low and add the salt, vanilla and eggs (The eggs should be one at a time). Beat until well mixed, about 1-2 minutes only (Don’t over mix it).
- Add the dry ingredients carefully and mix until just combined.
- Stir in the chocolate chips and nuts.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on bakign sheets lined with parchment.
- Bake until cookies are golden around the edges, but still soft in the center for about 8-10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Then transfer to a wire rack, and let cool completely.
Note: Store cookies in an airtight container at room temperature. It could be stored up to 1 week. Use a small scoop to make the size of the cookies uniform.