Cookies, Part 1

Three kinds of cookies. Chocolate chip, Butterscotch chip, and Inside Out (chocolate with vanilla chips),

These cookies are very easy to make. I found a good dough that I could make and modify as needed. I used it for the following types of cookies:

  • Chocolate Chip
  • Butterscotch Chip
  • Inside Out (chocolate w/vanilla chips)

All three use the same cookie dough recipe. I shamelessly stole this from the Joy Food Sunshine blog. The only differences were the types of chips. Also, for the Inside Out cookies I also added some hydrated cocoa powder. I chose this dough as a recipe because I am learning how to bake with Metric instead of US measurements. You can use either, I’ve used both and don’t see a real difference. It’s a super easy recipe so give it shot if you like.

Recipe:

Ingredients:

  • 1 cup salted butter, softened
  • 1 cup white granulated sugar
  • 1 cup light brown sugar packed
  • 2 tsp pure vanilla extract
    • I’ve used both extract and imitation. I don’t notice a difference.
  • 2 large eggs
    • My eggs tend to be room temperature but I’m not sure if it matters in this.
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp sea salt
    • I’ve replaced this with table salt without issue.
  • 1-2 cups of your preferred chips
  • ½ of cocoa powder and enough water to make it into a slurry.
    • If you notice the cookie dough seems a bit dry after adding this then add 1 tsp of water at a time until the dough consistency is good.

Instructions:

  1. Preheat oven to 375º F.
  2. Line a baking sheet with parchment paper
    • You can also coat with butter or shortening but be stingy with it, too much can make your cookies spread.
  3. In a medium bowl, mix the flour, baking soda, salt, and baking parter. Set aside.
  4. In a large bowl, cream together butter and both sugars until combined. Don’t over mix.
  5. Beat in the eggs and vanilla until fluffy.
  6. Mix the dry ingredients into the wet ingredients until combined.
    • If making cookies with cocoa, add that slurry here.
  7. Add the preferred chips.
    • I found about 1 – 1½ cups works best. 2 cups are good if you really like more chips than dough.
  8. Using either a cookie scoop or measuring spoon, roll 2-3 Tbsp. of dough into balls and add them to your prepared cookie sheets.
  9. Bake for 8-10 minutes and take them out when barely turning brown.
  10. Let them sit on the baking sheet for a couple of minutes to let them set.
  11. Once set, move them to a cooling rack until completely cooled.
  12. Enjoy!

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