Chocolate Chip Cookie - Food Photography

Let's take a break from looking at pretty pictures of people for a moment.  If any of you are like me, than you have been in search for the perfect chocolate chip cookie recipe.  Well this one is pretty darn close.  I am still working out the kinks but this is one heck of a crunchy and chewy cookie. 

 Ingredients:

1 cup of room temperature butter

1 1/2 cups brown sugar

1/2 cup white granulated sugar

2 room temperature eggs

1 Tbsp Vanilla 

2 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

Pre heat oven 350 degrees Fahrenheit 

In your mixing bowl cream together your butter and sugars.  Beat this on high until smooth.  Add eggs one at a time, then add vanilla.  Beat on high until almost as creamy as peanut butter.  

In a separate bowl, mix the final three ingredients.  **Tip when measuring flower, do not scoop flour with measuring cup.  Use a large spoon to spoon flour into the measuring cup.  This will leave it light and fluffy and not pack the flour.** Slowly add dry ingredients to butter sugar mixture. This dough is much softer than most doughs that you are use to.  

As far as chocolate, I say it's all to taste.  Personally we like a lot of chocolate, where others do not.  One thing I do HIGHLY recommend is using half milk chocolate and half semi sweet, or bitter chocolate.  Trust me on this.  I do it with every recipe and is a great balance of sweetness.  If you are adding nuts, when adding them do not add the fine nut powder that's on the bottom of the cutting bored.  This will make the cookies dry.  To be in the safe side, break the nuts with you hands.  With nuts like pecans and walnuts, this is easy to break in half or quarters and doesn't talk long.  

Add the chocolate and nuts, and stir in by hand or low speed on your mixer (something my mom always told me to do so it is more out of habit)  After everything is mixed, put bowl in refrigerator for AT LEAST an hour, you can also leave it in over night.  

Spoon cookies on cookie sheets covered in parchment paper.  Please don't roll them into balls.  The heat from your hands will make the refrigerating pointless.  And while one sheet is backing put the rest back in the oven.  

Bake for 12 - 14 minutes.  When you take them out of the oven let cool for no more than 5 minutes, then take them of tray and cool on cooling racks or munch.  

Like I said this is still a work in progress but so far so good!  Hope you enjoy!