January 18, 2012

Kitchen Story: Super Simple Chocolate Chip Cookies

Thanks to MLK, we got a day off and I decided to take advantage of the 3-day weekend to bake! Plus, I was given a wonderful opportunity to bake for kids and their families at a Ronald McDonald House :)

Since I couldn't be baking the entire weekend, I decided to bake more easy Cake Mix cookies that I could make in mass with ingredients I usually keep in stock in my kitchen. I made the Andes Mint Cookies again, the Funfetti Cookies I posted a couple days ago, and Chocolate Chip Cookies. Today I'll be sharing the Chocolate Chip Cookie recipe.

I've seen recipes using butter and oil, and I wanted to experiment with both to see which turned out best. However, I didn't have time, so I decided to stick with the butter recipe this time. Compared to the other cake mix cookie recipes I made previously (using oil), the dough was stickier and harder to work with, but the cookies came out great and looked more homemade (aka. the cookies weren't all perfectly round), but I love the look of imperfect cookies because everyone can automatically assume they're not store bought! :)

Super Simple Chocolate Chip Cookies:

1 Box Pillsbury Moist Supreme Yellow Cake Mix
1/2 cup butter (aka. 1 stick) melted (Melt it in the microwave in a bowl for ~20 seconds)
2 eggs
1 tsp. vanilla extract
1 1/2 (1.5) cups semisweet chocolate chips (Or you can do what I do...just mix in a handful at a time until you get to the proportion of your liking!)

Preheat oven to 350 degrees F. In a medium mixing bowl mix the cake mix, melted butter, eggs, and vanilla extract. As usual, I used a fork to mix everything together. Mix until well incorporated, then stir in the chocolate chips.

Using a tablespoon, drop spoonfuls of dough* onto a prepared baking sheet (I just put foil on a cookie sheet. Usually greasing the cookie sheet is unnecessary since there's butter/oil in the cookie dough). They will not look like perfectly rounded balls of dough, so don't worry when you get globs of dough on the baking sheet. Be sure to leave about 2 inches between each cookie as they will spread out as they bake.

Pop them in the oven for 11-15 minutes (Mine took about 13 minutes) or until the edges are golden brown. Set to cool for a few minutes so they don't fall apart when you set them on a cooling rack or when you want to sneak one into your mouth...I don't blame you. The vanilla makes the house smell wonderful! :)

*Texture Tips: If you like cake-texture cookies, drop bigger spoonfuls of dough. But if you do not want cookies that are too cake-y, drop smaller spoonfuls of dough.

Smile, drool, and enjoy! :)

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