Homemade Chocolate Chip Cookies

As per usual…. My paranoia is based in reality. I’ve explained it before and I won’t beat it to death now, but sometimes the power goes out around here in Downeast Maine. Especially in winter when snowy tree branches fall over the power lines. So in addition to my regular electrical appliances, I keep a number of hand cranked kitchen tools handy.

This happens to be one of those old handcranked kitchen gadgets. A Landers, Frary, and Clarke cake and dough mixer. I have another such tool called a Universal bread maker from the same company.

Old LFC mixer

The mixer blades are attached to a crank and gets rotated by hand.

Hand cranked mixer blades

This thing is handy for making cake batters and cookie doughs.

LFC mixer full of ingredients

My recipe for homemade chocolate chip cookies makes them nice and soft and doesn’t require any pre refrigeration or special tricks. Here’s the recipe —

Ingredients 

• ▢ 1 cup salted butter, softened

• ▢ 1 cup granulated sugar

• ▢ 1 cup light brown sugar, packed

• ▢ 2 teaspoons pure vanilla extract

• ▢ 2 large eggs

• ▢ 3 cups all purpose flour

• ▢ 1 teaspoon baking soda

• ▢ ½ teaspoon baking powder

• ▢ 1 teaspoon sea salt

• ▢ 2 cups chocolate chips (12 oz)

Spooned out cookie dough

Instructions 

• Preheat oven to 375 degrees Fahrenheit. Grease a baking sheet and set it aside.

• In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.

• Cream together butter and sugars until combined.

• Beat in eggs and vanilla until light (about 1 minute).

• Mix in the dry ingredients until combined.

• Add chocolate chips and mix well.

• Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.

• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.

• Let them sit on the baking pan for 5 minutes before removing to cooling rack.

Baked cookies

The cookies are ready to eat once they cool somewhat. I like them still warm and dipped in fresh non-homogenized raw milk with all the butterfat and cream still in the milk. I live in Maine and we have raw whole milk available here. You need to shake the container before you pour a glass of it to mix the cream back into the milk. A warm chocolate chip cookie dipped in this is nothing short of heaven itself.