This post is inspired by my older sister, Allie. She has been baking cookies weekly every Sunday for the past year or so. I figured with the amount of cookies she has made to date and how yummy they turn out, she has some good tips and tricks to share on my blog.
My sister purchases the Kirkland brand semi-sweet chocolate chip bag from Costco for her cookie adventures. When you are making this many cookies, you gotta buy in bulk. She also follows the recipe from the bag, with a few modifications.
Ingredients:
- 3/4 cup (1.5 sicks) butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 TBSP vanilla
- 1 tsp soda
- 1/2 tsp salt
- 2 cups All Purpose flour
- 2 cups chocolate chips
Instructions:
- Combine butter, sugar and brown sugar. Blend with mixer until smooth. Add eggs and vanilla. Mix thoroughly on medium speed, Add baking soda and salt. Slowly add flour until thoroughly blended. Fold in chocolate chips with a spatula.
- Refriderate dough for 1-3 hours
- Preheat oven to 375
- Drop spoonfuls on to un-greased cookie sheet and bake for 11 minutes (see below for altitude baking instructions).
Allie’s Tips & Tricks:
- To account for altitude, she recommends baking for roughly 7 minutes instead of 11 minutes.
- When storing your cookies, place the heel of white bread under a paper towel in your cookie container to keep them fresh and soft.
- Mix the brown sugar and granulated sugar to make sure there are no lumps. Pour in the softened or slightly microwaved butter and mix well.
- Refrigerate your batter with chocolate chips for 1-3 hours prior to baking. Allie found that this keeps the cookies from getting flat and helps them keep their round shape once balled on the cookie sheet.
Want more Miss Olivia Says? Check out my latest posts HERE and HERE and HERE
xoxo Olivia
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