“I can’t go anywhere without my homemade cookies,” Gina Deutsche says—and sports moms of Northbrook know she’s not kidding. They often tell the part-time Pfizer rep that she should stop selling pharmaceuticals and start selling her cookies.
“‘You could be like Carol Goldman,’ they keep telling me,” Deutsche says.
She makes her famous chocolate chip cookies and snickerdoodles in double batches in a 6-quart industrial Kitchenaid. The result is 15 dozen at a time.
Her secret? Remember that the cookies are still baking on the sheet when they come out of the oven, so take them out while they’re still soft to keep them gooey on the inside.
Chocolate Chip and Snickerdoodle Cookies
Makes 7-8 dozen
- 2 sticks unsalted butter
- 2 eggs
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 cup sugar
- 1 cup dark brown sugar
- 3 cups flour
- 1 bag semi-sweet chocolate chips
Note: For snickerdoodles, leave out the chocolate chips and sprinkle the cookies with a 1/4-to-3/4 cinnamon-sugar mix immediately after taking them out of the oven.
1. Preheat the oven to 350 degrees°.
2. Combine and mix all the wet ingredients in a Kitchenaid mixer, or in a large bowl with a hand mixer. Combine and mix the dry ingredients in a large bowl, then pour the dry mixture into the large bowl and mix until fully incorporated.
3. Drop dough onto baking sheets in 1-inch-wide balls. Bake in the oven for 10 minutes, and cool cookies on the sheet for 3-5 minutes before transferring them to a cooling rack.