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Chocolate Chip Cookies (regular or sugar free)

chocolatechipcookies_regsugarfree1

I never use to stay up past midnight on school nights.  I remember one night, sophomore year, where I stayed up until 11:30PM to finish a school paper-but that was an anomaly and every other night I would be asleep by 11:00PM.

This year, continuing that blissful sleep schedule has become impossible.  Even into the wee hours of the morning, I still find myself finishing Physics projects, putting the final touches onto English essays (you do not know how nerve wracking it is to write essays when your ability to write cohesively has decreased by 50% XD), or even just trying to start my math homework.

I’d like to blame my teachers for assigning so much homework-and they do-believe me, but I’m also not exactly the best at managing my time [could you say no to the internet? ;)].  As a result, these last few weeks have been a sleep deprived jumble of events, and there have been no blog posts for way. too. long. D:

BUT-it’s winter break now! 😀 I’m ready to sleep 18 hours every day (KIDDING), bake new recipes, take more pictures of food, hang out with my friends, and have fun.  To celebrate this momentous occasion-here’s a recipe for chocolate chip cookies.  They’re easy to make, fun, and really delicious.  I hope you try them out and enjoy them!

Alice’s Chocolate Chip Cookies

Source of recipe here.

Ingredients
  • 2 ¾ cups (12 oz) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 cup unsalted butter*
  • ½ cup sugar**
  • 1 ½ cup brown sugar, packed**
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups semi-sweet chocolate chips (1 bag)
  1. In a medium bowl, sift together the flour, salt, baking soda, and baking powder.
  2. Cream the butter, brown sugar, and sugar together for 3 minutes.
  3. Add the eggs, one at a time, and then the vanilla.  Continue beating for another minute.
  4. Gradually stir in the dry ingredients, and then gently fold in the chocolate chips.
  5. Refrigerate for at least an hour.
  6. Drop ¼ cup sized cookie dough balls onto a parchment papered cookie sheet, and bake for about 9-12 minutes.  They are finished when the edges are golden brown, and the middle is barely cooked through.

* I decided to add ½ cup butter and ½ cup oil.  The oil adds a certain chewiness that the butter alone cannot achieve.

**I went for a sugar free cookie and replaced the sugar with 2 cups of coconut palm sugar and about 1 ½ tsp molasses.