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I have to apologize to all you fabulous dieters out there. I have to admit….I shouldn’t have made these beauties this week. But, I just couldn’t help myself. They were calling to me. This past Sunday afternoon MyHandsomeHusband asked “What should we make for dinner?” I answered with “Chocolate Chip Cookies….what else?!” I have this theory that if you eat cookies on Sundays, they don’t have any calories. (Or if you eat them on your Birthday, or on your friends Birthday, or during the whole month of December). I know it couldn’t possibly be true…but in my mind, I justify it by dieting hard the rest of the week. And yes, they made a lovely Sunday Dinner. My kids were thrilled.
I have had many people tell me recently that they struggle with cookie making. So, I thought I would take a lot of pictures a long the way, and give you some tips that have helped me make cookies a divine delight. There is really nothing quite like a hot cookie right out of the oven. Pure heaven.
1. Be sure that your butter is soft. I usually let mine sit out on the counter for about 2 hours before I start. Beat the butter and peanut butter in your stand mixer (or with hand held beaters) for about 3 minutes. You want it to be VERY well combined.
2. Add the sugar and eggs and beat for another 2 minutes, or until the mixture is a bit frothy.
3. While you let the mixer do it’s work combine the dry ingredients in a separate bowl.
4. Add the dry ingredients to the mixer and mix for about 1 minute.
5. Add the chocolate chips and mix just until combined. Aren’t these two colors of chocolate beautiful? You can see now why I wanted to eat them for Sunday Dinner. You want to eat them too…don’t deny it. Your secret is safe with me.
6. I place them on a large cookie sheet 3 wide and 5 long. I round them into balls that are about 1 1/2 inches. When I put them on the sheet I smash them down just a bit.
7. One of the most important tricks to great cookie baking is the length and the temperature they are cooked. I have a convection oven which I truly adore. I baked these puppies for 6 1/2 minutes at 330 degrees. If I were using a regular oven I would bake them for 8 minutes at 350. The trick is……..DO NOT OVERBAKE THEM. I take them out of the oven just after they start to crack, and then let them finish cooking on the sheet as it cools down. The convection oven makes them ever so slightly crispy on the outside, and fabulously chewy on the inside. Again….you see the reason I made them for Sunday Dinner.
Happy Baking! I hope these tips were helpful. Have a great day!
Ingredients
- 1 C butter softened
- 1 C peanut butter (I use chunky)
- 1 C sugar
- 1 C brown sugar
- 2 eggs
- 2 1/2 C flour
- 1 1/2 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 12 oz bag semi sweet chocolate chips
- 1 12 oz bag milk chocolate chips
Instructions
1. Be sure that your butter is soft. I usually let mine sit out on the counter for about 2 hours before I start. Beat the butter and peanut butter in your stand mixer (or with hand held beaters) for about 3 minutes. You want it to be VERY well combined.
2. Add the sugar and eggs and beat for another 2 minutes, or until the mixture is a bit frothy.
3. While you let the mixer do it's work combine the dry ingredients in a separate bowl.
4. Add the dry ingredients to the mixer and mix for about 1 minute.
5. Add the chocolate chips and mix just until combined. Aren't these two colors of chocolate beautiful? You can see now why I wanted to eat them for Sunday Dinner. You want to eat them too...don't deny it. Your secret is safe with me.
6. I place them on a large cookie sheet 3 wide and 5 long. I round them into balls that are about 1 1/2 inches. When I put them on the sheet I smash them down just a bit.
7. One of the most important tricks to great cookie baking is the length and the temperature they are cooked. I have a convection oven which I truly adore. I baked these puppies for 6 1/2 minutes at 330 degrees. If I were using a regular oven I would bake them for 8 minutes at 350. The trick is........DO NOT OVERBAKE THEM. I take them out of the oven just after they start to crack, and then let them finish cooking on the sheet as it cools down. The convection oven makes them ever so slightly crispy on the outside, and fabulously chewy on the inside. Again....you see the reason I made them for Sunday Dinner.
Recipe from a former neighbor Krista Robinson
Thanks for the answer and the link,i think i will try to make one batch of cookies using less sugar and one with the amount thats in your recepie!i will let u know how it came out!
Have a nice day, Kathy
I TOTALLY want some. Looks like you packaged a few up beautifully. 🙂 I agree that eating on Sundays are free calories. I'll have to try this recipe sometime.
I love a good cookie and tips that go with it! I'm glad that you love your convection oven…I do, too! Here's a tip for those who are lucky enough to have a convection oven: Bake your cookies on a baking sheet with no sides…or…turn your baking sheet over and put the cookie dough on the bottom. Then you will have perfectly, evenly browned cookies all around!
Hi Jamie,
I know you're always looking for ways to make a recipe healthier. My mom taught me this trick that works with almost any cookie (do not try with sugar cookies, however!):
Cut the fat in half, and add an extra egg. If you're doubling the recipe, figure the regular measurements first, then cut the fat in half and add the egg (so you don't get too many eggs). I always do this with chocolate chip cookie recipes, and they taste just as delicious!
-Sarah Wrigley
Just made these absolutely perfectly delicious cookies, that turn out so wonderfully, today – for Father's Day and boy oh boy were they a HUGE hit for dessert at my parents with all the family celebrating Dad on his day!
Thank you for such a beautiful website…you are truly an inspiration to all who visit here! I post about you on my facebook and shared today's cookies and dropped your name again too 🙂 I have a blog…but not near as nice as still learning 🙂 Thanks Jaime. ~Darcy 🙂
Darcy,
I'm so glad you all loved these cookies. They are one of my favorites as well. Thanks for your links back.
Have a great day!
~Jamie
I made these cookies last week with my “half the fat and add an egg” trick. They were divine! Thank you for this recipe. I shared them with others and were told they were “dangerous” since they tempt one to eat the whole pan. I about did that myself!
These were absolutely delicious, my husband actually called them evil becaues they were so good and you can not stop yourself from eating them. I had been looking for a recipe similar to this and now we are happy.
Making these delicious babies again today for the little league team (my turn for snacks) I made a couple of adjustments this time and added 2 ripe bananas and 1/2 c. oatmeal – we will see how these taste 🙂 Let's see how many moms ask for the recipe too 🙂 Happy Day to YOU! Again posting on Facebook too! Love ya gal!
Chef Mama Mimi is Darcy btw 🙂