Chocolate Chip Cookies
Author: M // Category: bittersweet chocolate, chocolate chip cookies, chocolate chips, cookies, Ghirardelli, milk chocolate, semisweet
It's tough to find a child who doesn't love to help bake cookies and sample them afterward! The irresistible smell of fresh, baked cookies is sure to bring all your family home for dinner! Homemade cookies are not only easy to make, they are much less expensive than the store bought already baked cookies or the cookie dough in a bucket variety!
Here is a chocolate chip cookie recipe right from a bag of Ghirardelli semi-sweet chocolate chips.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla
2 large eggs
2 cups Ghirardelli semi-sweet chocolate chips
Preheat oven to 375 degrees. Stir the flour, baking soda and salt in a large mixing bowl. Set aside. In larger mixer bowl, beat the butter until soft and fluffy. Beat in the granulated sugar and brown sugar on medium speed until the mixture is creamy. Add the vanilla and eggs and mix on low until the mixture is smooth. Scrape down the sides of the bowl and mix again. Gradually add the dry ingredients (flour, salt and baking soda) to the butter, sugar, egg and vanilla mixture. Beat on low until smooth. With a spoon, fold in the chocolate chips. At this point, the cookie dough can be frozen or refrigerated for later use. For a longer shelf life, the cookies can be dropped (using a melon baller, ice cream scoop or spoon) onto a cookie sheet lined with parchment paper. Freeze for approximately 1 hour, then store in airtight containers for later use.
To bake cookie dough at room temperature, place dough onto an ungreased baking sheet and bake for 9-11 minutes, or until desired doneness.
To bake frozen cookie dough, set the oven to 325 degrees and bake for approximately 20 minutes, or until desired doneness. If you like the cookies soft and chewy, cook them less. If you like your cookies crispy, cook them longer. Pull them out of the oven before they brown, or the chocolate may burn and take on a bitter taste.
Prices were taken from www.samsclub.com on November 10, 2008. Some ingredients were weighed to calculate an estimated price. The price of bread flour price was substituted for all-purpose flour.
Here is a chocolate chip cookie recipe right from a bag of Ghirardelli semi-sweet chocolate chips.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla
2 large eggs
2 cups Ghirardelli semi-sweet chocolate chips
Preheat oven to 375 degrees. Stir the flour, baking soda and salt in a large mixing bowl. Set aside. In larger mixer bowl, beat the butter until soft and fluffy. Beat in the granulated sugar and brown sugar on medium speed until the mixture is creamy. Add the vanilla and eggs and mix on low until the mixture is smooth. Scrape down the sides of the bowl and mix again. Gradually add the dry ingredients (flour, salt and baking soda) to the butter, sugar, egg and vanilla mixture. Beat on low until smooth. With a spoon, fold in the chocolate chips. At this point, the cookie dough can be frozen or refrigerated for later use. For a longer shelf life, the cookies can be dropped (using a melon baller, ice cream scoop or spoon) onto a cookie sheet lined with parchment paper. Freeze for approximately 1 hour, then store in airtight containers for later use.
To bake cookie dough at room temperature, place dough onto an ungreased baking sheet and bake for 9-11 minutes, or until desired doneness.
To bake frozen cookie dough, set the oven to 325 degrees and bake for approximately 20 minutes, or until desired doneness. If you like the cookies soft and chewy, cook them less. If you like your cookies crispy, cook them longer. Pull them out of the oven before they brown, or the chocolate may burn and take on a bitter taste.
Prices were taken from www.samsclub.com on November 10, 2008. Some ingredients were weighed to calculate an estimated price. The price of bread flour price was substituted for all-purpose flour.
| Item | Cost | Amount | Price per cookie (Price per dozen) |
| Pillsbury's Chocolate Chip Cookie Dough, 84 ounces | $ 6.88 | Makes 84 (7 dozen) 1 ounce cookies | $ 0.08/cookie ( $ 0.98/dozen) |
| Homemade Chocolate Chip Cookies | Makes 48 (4 dozen) cookies | ||
| All purpose flour, 2 1/4 cups | $ 0.26 | ||
| Baking soda, 1 teaspoon | $ 0.05 | ||
| Salt, 1/2 teaspoon | $ 0.05 | ||
| Butter, 1 cup | $ 1.10 | ||
| Granulated sugar, 1 cup | $ 0.20 | ||
| Brown sugar, 1 cup | $ 0.29 | ||
| Vanilla, 2 teaspoons | $ 0.13 | ||
| Eggs, 2 large | $ 0.24 | ||
| Chocolate Chips (Nestle Toll House semi-sweet) | $ 0.70 | ||
| Total | $ 3.02 | $ 0.06 (0.76/dozen) |
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