Dorie Greenspan's Best Chocolate Chip Cookies

Although not a resolution for the New Year, I am trying to eat less. The holidays got a bit out of hand.  Pants were a little snug. I just didn't feel great.  Something that was fairly obvious to me was our portions.  

They were big.  

Big as in could easily feed two people big.

Now I don't like to deprive myself.  Cutting out sweets is just not an option.  However, along with downsizing pretty much every helping I take.  You know, putting less on the plate to begin with, leaving the serving dishes in the kitchen, and not taking a second helping, I have also only been making 5 cookies at a time.

Five cookies makes us through two days.  One cookie a day for me. An extra for Mr. J. Of course he supplements with other goodies and snacks.

So yes, I still eat cookies.  I just make sure there are few cookies there to eat.  The rest of the dough balls are bagged up and put into the freezer for another week.

Dorie Greenspan's Best Chocolate Chip Cookies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 12 minutes

Keywords: bake dessert chocolate cookie

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Ingredients (24 cookies)

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 2/3 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or 2 cups semisweet chocolate chunks

Instructions

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer fitted with the paddle attachment beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla.

Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients until incorporated. On low speed mix in the chocolate.

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle.

Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

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