I have been thinking of doing a 12 Days of Christmas post since years ago and has finally decided to get it over with this year. Our refrigerator has recently took in a bag of chocolates so I opted to make chocolate chip cookies even if I had to do the “chipping’ myself.
Chocolate Chip Cookies
Yield: 25 pcs (2 to 2 ½ inch diameter cookies)
You will need:
½ tsp salt
½ cup whole milk
¼ tsp baking soda
½ cup butter (softened not melted)
1 tsp baking powder
2/3 cup sugar
2 cup flour
2 pcs eggs (medium)
1 tsp vanilla
1 cup chocolate chips
What to do:
Pre-heat oven at 350°F or 175°C
1. Sift salt, baking soda, baking powder and flour together. Set aside. Cream butter until light and fluffy, gradually adding sugar.
2. Mix in the eggs and mix until well blended and color has become pale. Add part of the dry ingredient (about 1/3) and beat well.
3. Pour in all liquid ingredients. Continue mixing.
4. Add remaining dry ingredients and mix until well blended. Using a spatula fold in the chocolate chips into the cookie batter.
5. Drop mixture by heaping tablespoonful onto well greased cookie sheets. Make sure to leave at least 1 1/2 to 2 inches space in between. Using the bottom part of a greased spoon slightly flatten the cookie batter.
6. Bake for about 10 minutes, the bottom part will brown a bit.
7. Remove from cookie sheets and let cool for about 10 minutes before storing in an air tight container.
Notes:
If you do not grease the cookie sheets well, have a swell time cursing while removing the cookies after baking.
Enjoy!
This is a relatively easy recipe I got from a short course I took in TESDA. I’m not a chocolate chip cookie kind of person mainly because I’m allergic to chocolate and cleaning up is twice as difficult compared to baking a cake.
If you want a truly decadent recipe I recommend searching for Smitten Kitchen or 80 Breakfasts’ recipes.
