During the holidays I like to do a few things: eat, drink, and be really merry. I can typically be found dressing up to go to somebody’s red and green rendezvous, pressing my hair because there’s minimal humidity outside (Praise to The Most High), and watching Home Alone 2 and The…The…THE GRINCH on repeat. However nowadays, you can find me on my couch or attempting to workout in my apartment gym because I’m stuck with some sort of ankle sprain and a stabilizing boot, which has caused me to be pretty much basic…and well, a homebody.
One thing I have been able to do, and have done probably three times already this month, is bake. I LOVE CHOCOLATE CHIP COOKIES. Do you hear me? I love them. They’re my absolute favorite dessert in the entire world. The chewy centers, the buttery-crisp edges and the combination of milk and dark chocolate morsels make my heart skip a beat. But I don’t eat them all – I’d be fat. I like to give them away!
I love finding new recipes on Pinterest (I mean honestly, who doesn’t?) and a few years ago, I combined a bunch of cookie recipes that I liked to create the best chocolate chip cookie recipe on God’s green and blue Earth. I lost my Dad unexpectedly in 2016, and his birthday is December 13th. The holidays became a difficult time for me, especially living away from my immediate family in Ohio. I decided to start baking cookies during the holidays and give them to my friends and family because their positive reactions make me feel good. When I’d get a text from Rickiesha saying, “I need my cookies…don’t send me five. I need a whole pan,” I would think to myself, “hey…I’m onto something.” I love making my loved ones happy and in turn I feel really good to have baked something they love. And when I go home to Ohio for the holidays, I bake some more. That’s how I deal with my holiday depression resulting from losing my Dad. This has become my holiday tradition.
On a brighter note, I want to share this AWESOME and AMAZING recipe with you so that you can go to your next Ugly Christmas Sweater Party feeling like a Bake Boss. Aren’t you tired of taking that pre-purchased 7-layer dip? How many times did your casserole get sent home – untouched? Take these cookies, baby! You’ll be a cookie star!
Rozay’s Chocolate Chip Cookies
These fresh baked cookies are everywhere
Now listen – I measure, but I don’t measure exact amounts. Plus, I’ve done this for years now, so I know what I need to do to make the most perfect cookie ever. Please take this recipe, use it as needed, tweak it, and make it your own. Now go forth and conquer at your next party like the true Bake Boss that you are!
What you need:
(By the way, I prefer all my ingredients to be organic and fancy. Makes for a better cookie and way of life, period.)
- Two sticks of butter – I like my edges buttery and my middle soft
- A couple scoops of whipped cream cheese
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2/3 cup of sugar
- 2/3 cup of brown sugar
- 2 eggs
- 2 ½ cups of all-purpose flour
- a dash of pink salt
- About 1 ½ (and then some more cups) of your favorite chocolate chips – I prefer a combo of dark and milk chocolate morsels. Measure to your liking!
What you do:
- With a hand or bowl mixer, cream your butter and cream cheese on medium. Make it creamy, not runny – so about 2 minutes.
- Then add your sugars. Mix the combo on medium to a nice texture – but don’t overdo it. Everything in moderation.
- Add your eggs one at a time, mixing after each. Then add your vanilla. Mix some more.
- In a separate bowl, combine your flour, baking soda, and a little salt. I just use a fork and make sure it’s shaken together well.
- On a low speed, combine your flour mixture with your creamy stuff you’ve got going on. Whip it slow, so that it isn’t too fluffy. Make sure you don’t mix it too fast or too long. A little mixing goes a long way – just until you don’t see any of the dry flour mixture. You’ll know when it’s perfect.
- Add your chocolate chips – just use a fork or a spoon. This is where you can add as many or as little as you’d like.
- NOW FREEZE! It’s important that you refrigerate or freeze your dough, even if it’s for a half hour. I like to refrigerate my dough for about 2-3 hours before baking. This allows a lot of good things to happen, like your ingredients to mesh well, and your dough to firm for a nice shape.
- Nowwwwwwwww pre-heat your oven. I like to bake my cookies on 325 degrees. You can play around with the temperature to get the best baked cookie for you.
- Scoop them thangs out on a non-stick pan, about an inch a part. I like to use my ice cream scoop. If you like bigger cookies, scoop out ice cream balls. If you like smaller cookies, make the scoops about the size of a cotton ball.
- Bake between 9 and 11 minutes (I bake 9-10 minutes).
- After they’re done, let the cookies cool off for about 5-10 minutes per pan. This is where the magic happens.