So I have always been known for my chocolate chip cookies. I used to give them to people as birthday presents in high school--and I think people began to expect them when their birthdays drew near. They could expect a brown paper lunch sack filled with cookies, evidenced by the round grease stains coming through the outside of the bag. I also made them for fundraisers, cooking competitions (at church), and anytime I needed a sweet treat (which was far too often). Once I went to college, I passed the recipe on to roommates, who also learned to love them. I think all of them wrote down the recipe as "Katie Mack's cookies," so they would never forget who their favorite roommate was. :)
The reason I write this post today is not to toot my own horn, but to talk about my adventures of making these cookies.
Whenever Keith and I move into a new apartment, I am always so anxious to make the cookies. I dare say it is always close to the first thing I make when we arrive (and Keith never complains). It is always an experiment the first time I make them due to different altitudes, different ovens, and sometimes slightly different ingredients. The recipe is always the same, but it can take a couple of trials with a few minor tweaks until they are just like I made them back in San Jose in high school.
So last week, I made my cookies. And I discovered, Chicago is a good place for making them! The flavor was great, the texture was good, and as always, they are even more delicious straight out of the freezer. Keith was able to share the love and take half the batch to school. I appreciated this, because the other half was mysteriously gone in 3 days. A little too quickly for only 2 people in this apartment... I am even more grateful now to be in Chicago--the home of continued delicious cookies!
You can see evidence of a few missing cookies after only being out of the oven for a few minutes...
And because this recipe is not-so-secret, I will share it with all of you.
Katie's Triple Chocolate Chip Cookies
Makes around 6 dozen cookies (you can easily halve the recipe)
1 lb butter
1 1/2 C white sugar
2 C brown sugar
6 C flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 tsp pure vanilla extract
3 C chocolate chips (for triple chip use 1 cup each: white, semi-sweet, milk)
Cream butter and sugars together with electric mixer for 10 minutes.
Add eggs and mix for additional 3 minutes.
Add dry ingredients and mix for 2-3 minutes.
Stir in chocolate chips.
Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 10-13 minutes (based on size of cookies). Take out of oven when only slightly tan/brown on edges and let continue to sit on hot cookie sheet for 5-10 minutes to finish cooking.