CHOCOLATE CHIP COOKIES

It’s 11:00 pm and here I’m still trying my best to finish editing a video and this.

From where I am, it’s a long weekend and so far it has been a rainy one. The reason why I decided to bake some cookies.

I have been doing this for quite some time already and would have to admit that there are days where I can’t seem to get it right and some days when I think I might have gotten it but then again, would end up failing just because… I’m really not a baker and maybe this isn’t really for me. I kid. But today, the gods of baking must’ve been on my side.

So here it goes.

Ingredients:

2 1/4 cups flour
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature (but I melted mine)
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs (room temperature)
2 cups semisweet and/or milk chocolate chips (I used dark chocolate chip)

Directions:

Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda, and salt; set aside. In a bowl of an electric mixer fitted with a paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the vanilla and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
Drop heaping tablespoon-sized of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes. Remove from oven, and let it cool on the baking sheet for about 1 to 2 minutes. Transfer to a wire rack, and let it cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Well, at least that was the directions. But I might have tweaked it a bit. Instead of using an electric mixer, for some reason, I still find it better to be mixing all the ingredients using a whisk. Also, I added the eggs and the flour gradually. And instead of making the dough tablespoon-sized, I made it into teaspoon-sized. I also chilled the dough for about an hour before baking them. And lastly, mine didn’t bake for about 8 to 10 minutes, rather, it was in the oven for about 15 to 20 minutes. And the result? I might have perfected it this time!