CRUMBLE CHOCOLATE CHIP COOKIE

 One week when only one or two people had signed up for the Cafe Treats at PWUMC, I sent out an urgent email asking for some people to help if they could. Well, Baker Caroline ended up asking her mother Mary to make something since she wasn't available. These Chocolate Chip Cookies ended up being a surprise that Sunday because I didn't see the email from Mary. They were so yummy and were very popular with the "visitors" to the Cafe Treats.

The recipe make a whole bunch. Mary said she gave some to relatives and neighbors. She also reminded me that you can make up the whole recipe and then bake only what you need and then just freeze the rest of the dough in serving sizes. To do this, scoop out the dough, place them on a cookie sheet as closely as you like but not touching. Once they are frozen, after about an hour, you can freeze them in a ziplock freezer bag. Just make sure you write on the bag, the name, oven temperature and baking time and any other special directions you need to remember. Even though you think you will remember later, you just might not.

Of course if you don't want to do this and don't want to make so many cookies, just cut the recipe in half. (3/4 cup is 1/4 cup + 2 tablespoons)

PRINT RECIPE.

CRUMBLE CHOCOLATE CHIP COOKIES

1-1/2     cups unsalted butter at room temperature (3 sticks)

3/4        cup sugar

1-1/2    cup light brown sugar, packed

2          large eggs at room temperature

4          cups flour

4          teaspoons vanilla 

2          teaspoons baking soda

1          teaspoon baking powder

1          teaspoon salt

1          tablespoon cornstarch

2          cups milk chocolate chips

Preheat the oven to 375 degrees F. and line two baking sheets with parchment paper. Set aside.

Beat the butter and sugars together on medium-high speed for 4 to 5 minutes, until it is pale and fluffy.

Add the eggs and vanilla and mix until combined.

In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.

Add the flour to the wet ingredients with the mixer running on the lowest speed until it is totally absorbed. Scrape the sides of the the bowl to make sure all of the flour has been incorporated.

Add the chocolate chips and mix by hand. (I would probably use the mixer on low with this amount of dough.)

Using a tablespoon or 1-1/2 tablespoon cookie scoop, measure out dough and place on prepared cookie sheet  about 2 inches apart. 

Bake the cookies for 8 to 10 minutes or until lightly browned. Allow the cookies to sit on the cookie sheet for 10 to 15 minutes before removing to cool on a wire rack. The centers of the cookies will look unbaked, but leaving them on the cookie sheet will allow them to continue baking.

If you don’t want to bake all of the cookies, form serving-size cookie dough and place on cookie sheet close but not touching and freeze for an hour. Then you can freeze them in a ziplock freezer bag with instructions for baking written on the bag. When you want some, just take out however many you are going to bake, and follow instructions for baking. It is not necessary to thaw the dough.