As most of you know if you have been following my Instagram: https://instagram.com/sweetyellowcornbread, I recently purchased a new beautiful Boysenberry color Kitchen aid 5 quart mixer. I love to name my appliances and vehicles. I named this wonderful mixer Bertha, after my maternal grandmother. She passed away before I was born so I never got to meet her.
My parents married very young, and I am the 7th child, and the baby. I have five older brothers and one older sister. My mama loved to cook. While she baked the best "cathead" biscuits, she didn't bake much. She made up for it with all her Southern meals.
I love Chocolate Chip cookies. Let's face it.... I love cookies period. I wanted to share my favorite chocolate chip cookie recipe with you. I add a little touch of my favorite cinnamon. Vietnamese cinnamon is smooth. I think it is the best cinnamon you can use. I use it in my granola, bbq and it makes these cookies stand out! I find it at #TJMaxx and #Marshalls. I usually stockpile it so I will have plenty on hand. Also, if you see natural vanilla anywhere, pick it up. It adds a wonderful vanilla flavor. As for salt, I only use the Pink Himalayan salt when I bake. Try it.........you won't go back.
The most important thing in getting these beauties to come out like pictured above, is you must chill the dough. Don't worry you don't have to wait hours on end before you can bake them. You just need to chill the dough for about 30 minutes. I tend not to start pre-heating my oven until I place the dough in the fridge to chill. It helps pass the time a little.
I chill my dough right in the stainless mixer bowl that game with my Kitchen aid (Bertha) mixer. Then once it is chilled, I take the bowl out of the fridge and start scooping the dough onto the cookie sheet that is lined with parchment paper. You can use a scoop and scoop the dough out, or you can roll it into balls (like I do) and place them about 2 inches apart. The second most important thing, is remove the cookies and place on a cooling rack and let them cool for about 30 minutes. Then they will be gorgeous and big as if they came from a top bakery. Wait! They did! You baked them!
Here is the recipe you have been waiting for:
Pat’s ultimate CHOCOLATE CHIP COOKIE RECIPE
INGREDIENTS
BTW, Did you know that I got "Bertha" my beautiful Boysenberry mixer on #Amazon. I chose the 5-quart Artesian mixer because it is the most versatile. It came with the stainless bowl, but I also ordered the beautiful, frosted glass measuring bowl. I use it so much that I wanted to be able to just add another bowl and do a batch of brownies at the same time I was making cookies.
My parents married very young, and I am the 7th child, and the baby. I have five older brothers and one older sister. My mama loved to cook. While she baked the best "cathead" biscuits, she didn't bake much. She made up for it with all her Southern meals.
I love Chocolate Chip cookies. Let's face it.... I love cookies period. I wanted to share my favorite chocolate chip cookie recipe with you. I add a little touch of my favorite cinnamon. Vietnamese cinnamon is smooth. I think it is the best cinnamon you can use. I use it in my granola, bbq and it makes these cookies stand out! I find it at #TJMaxx and #Marshalls. I usually stockpile it so I will have plenty on hand. Also, if you see natural vanilla anywhere, pick it up. It adds a wonderful vanilla flavor. As for salt, I only use the Pink Himalayan salt when I bake. Try it.........you won't go back.
The most important thing in getting these beauties to come out like pictured above, is you must chill the dough. Don't worry you don't have to wait hours on end before you can bake them. You just need to chill the dough for about 30 minutes. I tend not to start pre-heating my oven until I place the dough in the fridge to chill. It helps pass the time a little.
I chill my dough right in the stainless mixer bowl that game with my Kitchen aid (Bertha) mixer. Then once it is chilled, I take the bowl out of the fridge and start scooping the dough onto the cookie sheet that is lined with parchment paper. You can use a scoop and scoop the dough out, or you can roll it into balls (like I do) and place them about 2 inches apart. The second most important thing, is remove the cookies and place on a cooling rack and let them cool for about 30 minutes. Then they will be gorgeous and big as if they came from a top bakery. Wait! They did! You baked them!
Here is the recipe you have been waiting for:
Pat’s ultimate CHOCOLATE CHIP COOKIE RECIPE
INGREDIENTS
- 1/2 cup unsalted butter, melted.
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar, packed.
- 1 large egg
- 1 teaspoon Vietnamese Cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 pink Himalayan salt
- 1 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips (semi-sweet)
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda, cinnamon and salt, (use the pink Himalayan salt) so much flavor, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Chill dough in Mixing bowl for at least 30 minutes –
- Preheat oven to 350°F. Line cookie sheet with parchment paper
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
BTW, Did you know that I got "Bertha" my beautiful Boysenberry mixer on #Amazon. I chose the 5-quart Artesian mixer because it is the most versatile. It came with the stainless bowl, but I also ordered the beautiful, frosted glass measuring bowl. I use it so much that I wanted to be able to just add another bowl and do a batch of brownies at the same time I was making cookies.