Chocolate Chip Cookies

Chocolate Chip Cookies are a standby in our household. We make a batch every few weeks, when we get a hankering for something sweet. They are easy and quick, and mostly use ingredients that are always around. The recipe is minimally adapted from one in the manual for our Kitchenaid mixer.

Note that your butter should be left out at room temperature for about an hour before you start.

Start by creaming 8 oz softened butter (2 sticks; see above) with 1 cup sugar and 1 cup brown sugar. This means that you beat it with the paddle until it gets creamy and smooth. Reduce the speed on the mixer and add, one at a time, 2 eggs and 2 tsp vanilla extract, mixing until combined. Stop the mixer and combine 3 cups flour with 1 tsp baking soda and 1 tsp salt. Start the mixer on 'stir' speed, and slowly add the flour mixture, continuing to mix until combined. Then add 12 oz (1 bag) chocolate chips, and mix just long enough to disperse them evenly through the dough.

Line 3 cookie sheets with parchment paper, and scoop 1 tsp of dough per cookie, spaced 2 inches apart. Bake at 375 F in a preheated oven for 9-11 minutes, until just starting to brown. Remove immediately from the sheet to a wire rack to cool.

Enjoy with a large glass of cold milk!

Metric Info: 8 oz = 225g; 1 cup = 240 ml; 3 cups = 710 ml; 12 oz = 340g; 2 inches = 5 cm; 375 F = 190 C.