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SmittenKitchen's Chocolate Chip Cookies


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So, it makes sense to start off with the food I make most often: Chocolate Chip Cookies.

They're filled with butter and sugar, and if I were a regular person, I'd only eat one or two at a time. But I'm not a regular person. I'm in college, and what I need before starting an 8-hour long inorganic study session is at least one pan of chocolate chip cookies to nibble on when I start to feel overwhelmed. Because they're so essential to my GPA, I decided they were a decent place to start.

Before we get the actual recipe, a caveat about my photographs: I am a humble college student; I am using a point-and-click digital camera from 2004. Therefore, I apologize for what will be the relatively low quality of my photographs until I can afford a more modern camera which should be... in a couple years.

Back to food.

This recipe is from Deb of SmittenKitchen. I've changed a few, very minor aspects of the original recipe.


  • 2 cups white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks margarine, melted
  • 1 1/2 cups unpacked brown sugar
  • 1/2 cup white sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups chocolate chunks
Preheat oven to 325F. Line a cookie sheet with parchment paper.

Sift together flour, baking soda and salt in a mixing bowl.

In a smaller bowl (I used a large cereal bowl), mix together sugar and melted margarine, adding sugar 1/4 a cup at a time until all incorporated. Then add egg and egg yolk; stir until smooth. Stir in vanilla.

Combine margarine mixture with the sifted ingredients; stir unti just before they're fully incorporated. Add half the chocolate chunks and stir again. Add the rest of the chocolate chunks and stir. The batter should be fully incorporated.

Refrigerate batter 10-15 minutes. This step is not necessary, but it prevents the cookies from spreading as much in the oven, resulting in a more chewy cookie. I skipped the refrigeration step for the first 6 cookies (as many as my cookie sheet will hold), and refrigerated the leftover batter while the first batch was cooking. 

Drop heaping tablespoonfulls of the batter onto the parchment-lined cookie sheet, leaving 2-3 inches between each cookie (2inches is more than enough space if you've refrigerated your batter).

Place cookies in oven for 14-16 minutes, or until the edges of the cookies are golden. Allow to cool for 1-2 minutes, then transfer to a cooling rack to cool completely. 


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