One of my favorite Chocolate Chip cookie recipe comes from The Silver Palate Cookbook.
However when I whip up the dough, a good 65% of it doesn’t end up being baked but rather is consumed for my evening meal for the next 3 days along with a glass of Franzia boxed Merlot.
I did make one batch in cupcake liners and sprinkled them with sprinkles… I was worried they would burn and/ or not bake all the way through but they came out great, nice and chewy like I like.
The Silver Palate Cookbook’s Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, at room temperature, plus extra for baking sheet (I skip this and just use a silpat liner).
1 cup light brown sugar
1/4 cups granulated sugar
1 teaspoon vanilla extract (this larger than normal portion of vanilla gives it a really great flavor)
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups semisweet chocolate chips (I actually use a mixture of milk chocolate and semi sweet chocolate chips when I bake cookies, and I never measure I just eye ball it because I don’t like as much chocolate chips as they recommend. I like to be able to taste some dough when I make cookies, not just chocolate).
Preheat oven to 350, grease baking sheet.
Cream the butter and both sugars together until light and fluffy. Add the eggs and vanilla and mix well.
Sift the dry ingredients together and mix in. Mix in the chocolate chips.
Bake 8-10 minutes in the center rack of the oven,