My mother had a tradition of baking chocolate chip cookies whenever it rained. So many days I would run home from the bus stop because I knew that there would be warm cookies there welcoming me home.
Those were sweet memories...and now I am making it a point to create similar memories with my girls on rainy days. My husband welcomes rainy days and insists that it need not be raining to do a little baking.
Here is the recipe that we have used for over 30 years...and sometimes we are lucky enough to have our favorite mouse show up on the cookie sheet. If you're wanting to see this guy when you pull your cookie sheet out of the oven, just allow a little bit of over crowding to take place. (works every time)
Of course you have to have a glass of milk there to keep a cookie company, right? Doesn't this cookie just look ridiculously tempting? It beckons your sweet tooth, "Come, just a little nibble." And then you're hooked!
I hope that you and your family enjoy them as much as my family has all these years.
Exceptional Chocolate Chip Cookies
Prep Time: 15 minutes
Bake Time: 10-13 minutes
Yield: Approx. 2 dozen cookies
2 1/4 cups Flour, all-purpose
1/2 tsp. Baking Soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup Granulated Sugar
1 cup Light-Brown Sugar, packed
1 tsp. Salt (cut in half if salted butter is used)
1 1/2 tsp. Vanilla Extract (2 tsp. if opting out of the almond extract)
1/2 tsp. Almond Extract (optional)
2 Eggs, extra large
1 1/2 cups (12 ounces) semi sweet chocolate chips or 60% cacao chips
Tip: Add 1 Tbsp. honey for a chewier cookie & add 2 Tbsp. Flour
Preheat oven to 325°F.
In a medium bowl, whisk together flour and baking soda. Set aside. High Altitude: Add 2 Tbsp. additional flour
In a large bowl, add butter and sugars. Mix together until light and fluffy, about 2 minutes.
Reduce speed to low. Add salt, vanilla, almond extract and eggs. (if choosing to do so, add honey at this point) Mix until well combined.
Mix in flour mixture. Once incorporated, stir in chocolate chips.
Drop tablespoons of dough onto baking sheets lined with parchment paper or silpat/non-stick baking sheets. Space dough two-inches apart.
Bake for 12-15 minutes. Let cool on the baking sheets for 2 minutes. Move cookies onto wire cooling racks. Allow cookies to cool completely. Or enjoy warm.