Howdy, reader! Where has life taken you these days? I’ve been busy wrapping up year end activities at my day job, and in between, have been keeping myself occupied with day trips and weekender travel otherwise. It’s been a fun way to kiss off summer and welcome the fall.
I have been cooking up a storm here in the Lit Kitchen, but in the rush of things, I have neglected to photograph many of the results. Not a deal breaker (at least not for the folks who’ve been eating these great meals), but not good material for the blog either! At any rate, I’m back and with colder days ahead, the desire to stay indoors will likely fuel my creative juices and have me at my computer more often.
So, let’s get back into the groove with a classic recipe for chocolate chip cookies. You remember these, right? When was the last time you had one, freshly baked, right out of the oven and barely liftable from the cookie sheet because it’s still hot and soft? Right, I thought so.
Today’s recipe is a true classic, right from the back of the Chipits bag itself. No tampering, no tinkering, no efforts to improve upon it – just the original recipe, and now you can enjoy it too.
This is the original classic Chipits recipe for chocolate chip cookies. I've made this many times over the years, and the recipe is really foolproof.
One of my favourite cookbook authors, Amy Thielen, likes to add a cup of peanut butter to her cookie recipe, and I have to say, this is a fantastic addition to the recipe. Gives it a nice, peanuttier flavour, if you're into that sort of thing.
This recipe makes quite a few cookies, so think about sharing them (at the office, or do what I do - send them off with your spouse so they can share them with their construction site co-workers)!
- 1 cup softened butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups Chipits pure semi-sweet chocolate chips
- 1 cup chopped nuts (optional) I like almonds
- Preheat the oven to 375F.
- Beat the butter with the two sugars.
- Beat in the eggs and the vanilla.
- In a separate bowl, mix the flour, baking soda and salt. Gradually beat this mixture into the butter sugar mixture.
- Stir in the chocolate chips and nuts, if using.
- Drop 1 tbsp portions of dough onto ungreased baking sheets.
- Bake for 10 to 12 minutes.
- Transfer to a wire rack to cool completely.