It is a family tradition to make homemade chocolate chip cookies for Christmas. This year, unfortunately, my Dad and I did not have time to bake together. But, last night I had a secret santa swap with some of my besties and I found it the perfect time to continue the tradition.
Luckily I had all the ingredients already in my pantry since I was running late to Casey’s house for our annual girls Christmas night/ gift exchange, and planned on baking the cookies there.
I really didn’t follow a set recipe but based my recipe from the blog for me for you.
Here is what I did:
2 cups flour 1 ¼ tsp. baking soda 1 ½ tsp. baking powder 1 ½ tsp. coarse salt, such as kosher 2 sticks unsalted butter, softened 1 ¼ cups (10 oz.) light brown sugar 1 cup plus 2 Tbsp. (8 oz.) granulated sugar 2 large eggs 2 tsp. vanilla extract 1 ¼ pounds total of milk chocolate chips, white chocolate chips and mini semi sweet chocolate chips
2 tsp. almond extract
dashes of sea salt on top of cookies before going in the oven.
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Cream butter and sugars until very light and fluffy, about 3 to 5 minutes with hand mixer. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extract. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined.
Add the chocolate chips, and mix briefly to incorporate.
When you’re ready to bake, preheat oven to 350°F.
Using a standard-size ice cream scoop – scoop mounds of dough onto the baking sheet, making sure to space them evenly.
Pat down scoops of dough slightly.
Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.