Chocolate Chip Cookies

I’m a purist when it comes to chocolate chippers.  Scratch that I hate the word chippers.  

I like em soft and puffy and with the chips all melty, mmmmm good.

Don’t get me wrong, the crunchy, butter ones, ala Steve’s Nana’s famous Chocolate Chip Cookies or Tate’s are unbelievable.  But they require a different craving for me vs. the soft chewy ones.  Apples and oranges.  Love em both.

Tonight was a soft and chewy night.  I figured I owed Steve sumfin good after that amazing meal on Tuesday.  The man loves his milk and cookies.

 

Start with yer sugars.

and butters

Cream them together, until they are totally incorporated.  It definitely helps if the butter is room temperature.  I forget to do this often.

Then add an eggie and the vanilla.  

Keep on beating till it is nice and fluffy.  Then scrape down the bowl.

 

So you should sift together the flour, baking powder, and salt buuutttttttt, I didn’t, don’t usually.  It’s one more dish to wash, so if I’m not making a finicky cake, I just dump it in.

Beat again until combined, then it’s time for the chips!!

I chose some double chocolate bittersweet ones by Ghiradelli.  They are soooo gooooooodddd.

 

I like to use this little ice cream scoop to portion out the balls.  They come out so neat and it’s no mess!

 

Place them on a lightly greased baking sheet.  Lookin good all ready. Yowzahs.

 

 

Let them bake at 375 for about 10 minutes, until the edges are just golden and the middle is still a nice light white brown (does that make sense?)

Oh hey cuties.

 

These didn’t last long in our house.  Even the kitties tried to eat them. Does it get any better than this???? 

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