I’m not sure where Maya found this recipe, just that she found it online and made the cookies for our annual Baking Day last December. She said it was a website that the Barefoot Contessa mentioned once (maybe here), and that the recipe is called THE Chocolate Chip Cookie Recipe. I think what makes it a little different is the two kinds of chocolate chips, both semi-sweet and milk. Also, you purposefully under-cook them a bit, so they’re gooey and soft. Yum. Maya’s not a fan of nuts in her cookies, but if you are, you could certainly add them. My favorite would be macadamia nuts, but some people prefer walnuts.
She made a double batch last night, to sell for a bake sale to raise money for Invisible Children, a group working to end the use of child soldiers in Uganda. Maya’s Teens Around the World class is selling baked goods at open house night tonight. I threw in a couple of batches of brownies (which I made using a mix – Ghirardelli Double Chocolate, and undercooked for a few minutes to make sure they’re not dry) for good measure, because it’s a good cause. Hope they all get sold for lots of money.
Maya’s Chocolate Chip Cookies
2/3 cup granulated sugar
2/3 cup brown sugar
1 cup butter (2 sticks), softened
2 tblsp vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Preheat oven to 375 F.
Mix sugars and butter in a large bowl. With a mixer, hand-held beater, or very strong arm, beat until creamy. Then beat in the egg and vanilla until the batter is fluffy and light.
Stir in flour, baking soda, and salt. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 6-8 minutes until just barely set. Cool for 5-10 minutes on the cookie sheet, then remove to a rack or a plate to finish cooling.