Have you always wanted to learn how to bake, but just never had the time? Devour this sweet opportunity and join us for our weekly series to Bake with Sharon!
Learn at least one new recipe every week! We will share the ingredient list ahead of time so you can prepare, and we will follow it up with the recipes so you can save your favorites.
SHARON’S FAMOUS CHOCOLATE CHIP COOKIES
TIP! These cookies are best when you make the dough up to one day ahead and let the flavors set before you bake. But I usually never think ahead and always make them right away.
2 sticks salted butter-ROOM temperature
1 cup sugar (can also use turbinado sugar)
1 cup light brown sugar
1 extra large or large egg (room temp, but not necessary if you forget)
1 tablespoon pure vanilla extract
1 teaspoon baking soda
3/8 teaspoon salt
2 ½ cups of all-purpose flour
1 bag semisweet chocolate chips
Electric Stand Mixer with a paddle attachment
Cookie/Baking sheets up to 3)
Airtight container with lid for storage
- Turn oven on to 350 degrees F, (325 degrees if doing convection)
- Line the cookie sheets and set aside. It is very important to use parchment paper so the cookies don’t burn.
- In the bowl of the mixer with the paddle attachment cream the butter and the sugars until well incorporated, and light and creamy. At least 5-7 minutes of mixing.
- Then while mixer is still going add the egg and the and the vanilla extract until completely incorporated.
- Add the Baking soda and salt, keep mixing
- Turn the mixer off and add the 2 ½ cups of flour.
- Scrape down the sides of the bowl with the spatula
- Carefully turn the mixer back on, with a low speed and slowly increase to medium as all of the flour is incorporated.
- Add the chips, slowly mix
- With clean hands, use a spoon to take a small chunk of dough out and roll into a ball, pressing down slightly to take the roundness out and place about 3 to a row on a cookie sheet, ensuring there is a couple of inches between each cookie.
- Bake for 11-13 minutes, and use the oven light if you have one to make sure they look cooked and slightly cracked on top, like you can see where they grew 😉. If they look a little wet, they are not done. They should not really be brown, but just look fully cooked. I like to VERY slightly underbake the cookies and remember to leave them on the cookie sheets after you take them out as they will still continue to cook for a minute or two.
- Then once slightly cool, use a spatula to put on cooling rack if you have one, and if not just let them cool.
- Put them in the airtight container and they will last 3-5 days at room temp or freeze them and take them out when you want one, they are delicious cold too!