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In the years right after college graduation, I lived in this historical neighborhood in Pasadena, CA with two friends.  Aside from our penchant for dating guys named Ryan (hence our rat by the same name that died a very sad death in the attic), we all had a deep deep love for all things sweet – especially chocolate chip cookies.

One night, Kendra happened to mention that her mom had a great Chocolate Chip Cookie recipe that she loved.  We were having such a bad chocolate attack that we made her bug her mom (meaning several phone calls and a couple of messages) to get the recipe.  We were NOT disappointed.  This is BY FAR the best chocolate chip cookie recipe that I have ever had.  It makes such a huge batch of cookies that I always have leftover dough that I freeze into a couple of logs for baking whenever we need them.  I have made this recipe so many times, that when I brought it out for this post, I actually had to write over the ingredients list since the writing had faded.

Chocolate Chip Cookies

1 lb unsalted butter, room temperature
2 cups dark brown sugar
1 1/2 cup white sugar
3 eggs
2 T vanilla
6 cups flour
1 1/2 t baking soda
1 1/2 t salt
24 oz semi-sweet chocolate chips

preheat oven to 350 degrees

Cookies: In a standing mixer fitted with a paddle attachment, cream together the butter and sugars.  Once they are mostly combined, turn the speed to medium, set timer to three minutes, and let it go.  In a separate bowl, combine all of the dry ingredients.  Once the timer goes off, and the mixer on slow, incorporate the dry ingredients into the butter/sugar.  Fold in the chocolate chips.  I often have to finish the mixing with my hands since the dough is so thick and there is SO much of it.

Using a medium sized cookie scoop, drop the cookies onto a cookie sheet and bake for 12-16 minutes.

Allow the cookies to set on the sheet for 1 minute before putting them on a cooling rack.


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