Girls' Night Chocolate Chip Cookies

Why are these called Girls' Night Chocolate Chip Cookies?

Because we made them on a girls' night.

Duh.

While all of this healthier eating has been going on in the house, the kids have been eating healthier as well. That's great and all.

Except, sometimes they still deserve a treat.

The girl has been begging me to make chocolate chip cookies. So, finally I decided to be a good mom and make some for her.

Except, she wanted to do it.

First, you cream the butters and sugars into the mixer with your paddle attachment.

And cream them until fluffy.

Then, you add your eggs and vanilla and salt, reduce to low speed.

Then, if you're fancy, sift your flour with the baking soda and baking powder..

We're fancy.

The girl says, "Sift until you have a big white mountain."

Slowly add the 'mountain' to the mixer in a few batches. Mixing in between batches.

Mix until just combined, don't overmix it.

 Lightly stir in the chocolate chips.

Make sure you check a few to see if they're still good. It may take a handful...or two....

Refridgerate as long as you can stand. Overnight is best, but I just don't have the willpower.

We mixed these, got supper together, ate it and as we did dishes, we popped the first batch in the oven.

The girl used a monster big scoop.

Please be like her.

Bake in a preheated oven at 350 for 12-15 minutes, depending on the size of the cookie. When the cookie is browning at the edges, it should be done.

Cool on a cookie rack for a few minutes seconds, until they are cool enough to handle without scald marks.

They're large and fluffy, but not too fluffy.

I do realize that I need to learn how to turn the flash off the camera.

 The Recipe: (adapted from New York Times Chocolate Chip Cookie)
3 2/3 cups of all-purpose flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/2 sticks unsalted butter
1 cup dark brown sugar
1 cup granulated sugar
2 large eggs
2 tsp vanilla
1 pound chocolate chips

Cream butter and sugars until fluffy. Add eggs, vanilla and salt, mix at low speed. Sift dry ingredients, then add slowly, mixing at intervals, just until combined. Gently stir in chips. Refridgerate dough for at least 2-3 hours or overnight if possible.
Bake in preheated oven at 350 for 12-15 minutes, depending on size.

These cookies aren't overly sweet. They are sweet, but just not hit you in the mouth sweet. They are also a little salty. I really love a decent salt ratio in a cookie. It makes the butteriness more savory. Something like that.

We enjoyed them and I hope you will, too!