Jan's Chocolate Chip Cookies

Jan's Chocolate Chip Cookies

Makes 6 dozen

1 1/2 C. White Sugar

2 C. Brown Sugar

1 lb. Butter (4 cubes at room temperature)

3 Eggs

2 T. Vanilla

dry ingredients

6 C. flour (scant)

1 1/2 tsp. salt

1 1/2 tsp. baking soda

1/2 tsp. baking powder

24 oz. semi-sweet chocolate chips (large bag)

Directions:

1. Combine dry ingredients  and set aside.

2. Cream together butter and sugars, then add eggs and mix. Add vanilla and mix well

3. Slowly add dry ingredients.

4. Bake on cookie sheet in center of oven for 9-12 min at 350

Making cookies perfect.

This recipe will turn out perfectly without refrigerating the dough. Other cookie recipes may come out flat if dough is not chilled before cooking.

If this recipe turns out flat: It was probably caused by over-mixing the dough or over softening (melting) the butter; unless you were not careful when measuring the flour and did not add enough flour. Add dry ingredients slowly, if you are using a stand mixer, use the paddle attachment and low speed. Stop as soon as you can no longer see any white.

If the cookies from this recipe turns out too round and didn't spread enough to be perfect

In this recipe is is important to use a scant 6 C. Make sure you shake down flour in each cup and don't go over or cookies will be just a little too dry or cakey.

Any other problems you have with the cookies are probably caused by improper creaming of the butter and sugar.

When butter and sugar are creamed together, the rough sugar crystals cut into the fat, creating air bubbles that are held in by it. These small air bubbles serve as a nuclei for leavening gases, steam and heat. If the fat and crystalline sugar is adequately creamed, the entrapped air is more evenly dispersed among the fat, leading to better and more even rising. 

If you are using a stand mixer use the paddle attachment and make sure to scrape down the sides and bottom of bowl with a spatula so that all the butter is completely incorporated into the sugars. 

Butter needs to be completely incorporated and fluffy before adding eggs, but do not over fluff (like put the mixer on high and walk away) two things can happen, 1. the heat from the mixer can start to melt the butter, causing the emulsion to break and cookie disaster or 2. Too many air bubbles will form and cause cookies to have the wrong texture