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Chocolate Chip Cookies



Today we are going to be making the classic chocolate chip cookie!
Two things I always recommend before starting a recipe are measuring out all of the ingredients, and preheating your oven. Measuring out your ingredients makes it easier to make your recipe, and since the ingredients are pre-measured, you are not scrambling around measuring your ingredients while making a recipe. Preheating the oven is a good thing to do because baking is a science. Most recipes need to be baked immediately so that the right chemical reactions can happen. For instance, pancakes need to be cooked immediately. Cakes as well, should usually be baked immediately. So always make sure to preheat your oven beforehand.






Another thing (which I really need to do as well) is taking out your butter making the dough a little before you make the cookies. I always forget, so I usually end up softening the butter in the microwave for 10-15 seconds or so.




Find the video of me making these cookies below! Here is the recipe for the cookies:


Chocolate Chip Cookies

  •  3/4 cup (96g) white sugar
  • 3/4 cup (96g) packed brown sugar
  • 1 cup (227g) stick butter, softened
  • 1 large egg
  • 2 1/4 cups (288g) all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups (256g) or 12 oz. milk or dark chocolate chips
Preheat oven to 375 °F. Mix sugars, butter, and egg in a large bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips. Make small balls of dough and place them on an un-greased cookie sheet and bake for 10 minutes, or until light brown. Let the cookies cool for 2 minutes or so on the cookie sheet, then transfer to a wire rack to cool completely.  Enjoy!!

     ~ The Junior Baker
 
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