I don’t usually make sugar cookies at Christmas, I get overwhelmed by the whole process. Mixing,chilling,rolling out the dough, cutting, and then decorating. It really is time consuming. I have my tried and true simple cookies that I make every year and I’m always happy to serve them. But this year early on my husband was really talking up his favorite sugar cookies his Mom always made when he was a kid and still tries to bake even now at 90 years young. I thought about it and decided to bake some sugar cookies this past Christmas. Only I took three days to do the process. Day one I mixed and chilled the dough, day two I cut and baked the dough, and day three I iced and decorated. The cookies stayed fresh for a solid week or more. It was much easier then trying to do all of that in one day. My husband loved the cookies, but no cookie could be as good as his Moms 😀
I rarely bake cookies any more. There’s never anyone at home that wants to eat them. We all seem to be watching our waist. So when an opportunity presents itself I’m right there ready to bake. I love chocolate chip cookies warm out of the oven with an icy cold glass of milk. They need to be soft in the center with a little crispiness around the edges, have semisweet chocolate chips, and be full of walnuts. I usually do half plain, half with walnuts. Not everyone shares my love of nuts. I slightly under bake my cookies; I find that they keep better. I don’t want to bite into a hard cookie the next day. These cookies stay just moist enough, making me feel confident that I can bake them the day before an event. I baked these cookies for a family gathering this past week. When I was leaving the tray was completely empty, which put a smile on my face.
Chocolate Chip Cookies
2 ½ Cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup packed light brown sugar
¾ cup organic pure cane sugar, or granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2-3 cups semisweet chocolate chips (if you love the cookies very chocolaty add 3, I use 2)
2/3 chopped walnuts, optional, or divide batter and make half plain and half with nuts just use ½ cup walnuts in that case.
In a medium bowl, sift the flour, baking soda, and salt.
In the bowl of electric mixer fitted with a paddle, beat together the butter, brown sugar, pure cane sugar on medium speed for 3-5 minutes. Mixture will be light and fluffy. Add the eggs and vanilla, mix an additional 1 minute. Scrape down the sides of the bowl.
On low speed, gradually add the flour mixture just till it comes together. Add the chocolate chips, and walnuts if using. Mix on low for about 25 seconds, just to mix together. At this point I refrigerate the dough for 2 hours.
Preheat the oven to 350 degrees.
Using a teaspoon or small cookie scoop place cookies 1 inch apart on a cookie sheet lined with parchment paper.
Bake for 12-14 minutes, rotate cookie sheet at the 7 minute mark. I like mine light and just golden.
Cool on a wire rack.
Yields 4 dozen cookies
Store in an air tight container
Bakers note: I love to infuse my sugar with a vanilla bean for these cookies. Keep a container on hand for cookies and other bake goods.
I consider room temperature butter to be at least 65 degrees. I give the eggs 30 minutes to come to room temperature.
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These cookies have been the all time favorite of all my children. I started baking them when my oldest boys were just toddlers. Even now if I were to bake a special treat for anyone of them these cookies would be so appreciated. I love the soft middle and the crunch around the edges. The cinnamon sugar that they are rolled in gives a delicious bite. The first cookbook I learned to bake out of was Better Homes And Gardens New Cookbook . The recipe I use is in that cookbook. I would never use any other recipe. The cookies are the best!
I use a stamp to flat the cookies. The recipe has you using the bottom of a glass.
I rolled the cookies in a cinnamon sugar mixer. Then dipped the stamp into the sugar mixture and pressed the cookie slightly.
Baked till they were just golden. I love the middle of the cookie soft and the edges with a slight crunch.
I’ve packaged some to give away.
Kept a tin full for tea time.
This is one of the best cookies I ever eaten.
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