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| They look so yummy!! |
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| In the process of making red frosting! It looks kind of like a candy cane! (: |
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| My first decorated tree! Can't you just feel the Christmas Spirit!! (: |
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| Here's my Christmas Spirit Christmas tree (: |
Chocolate Chip Cookies
By: JoyOfBaking
1 cup (2 sticks) (226 grs) unsalted butter, room temperature
3/4 cup (150 grs) granulated white sugar
3/4 cup (160 grs) firmly packed light brown sugar
2 large eggs
1 1/2 tsps pure vanilla extract
2 1/4 cups (295 grs) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (270 grs) semisweet chocolate chips
1 cup (100 grs) walnuts or pecans, coarsely chopped (optional)
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.
By: JoyOfBaking
1 cup (2 sticks) (226 grs) unsalted butter, room temperature
3/4 cup (150 grs) granulated white sugar
3/4 cup (160 grs) firmly packed light brown sugar
2 large eggs
1 1/2 tsps pure vanilla extract
2 1/4 cups (295 grs) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (270 grs) semisweet chocolate chips
1 cup (100 grs) walnuts or pecans, coarsely chopped (optional)
Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.Scrape down the sides of the bowl as needed.
In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies
Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes.
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