I was craving cookies yesterday. Big, soft and chewy, chocolate chip cookies. So guess what? I made some! Novel concept, right?
I have been using this chocolate chip cookie recipe for a long time now. When I was a teenager I used to make this same recipe but I would buy white and dark chocolate bars and cut them into squares and chuck those into the mix. Talk about an expensive batch of cookies. Since I no longer have such expendable income to allow me to spend $20 on a batch of cookies, I went back to the basic and more practical chocolate chip.
This recipe is a great jumping off point, you can always add in different types of chips like peanut butter, white chocolate, or mint chocolate. Or try using different candy like M&M’s, Reese’s Pieces or my personal favorite, chopped up peanut butter cups. Yum.
I have some exciting news to share later this week so until then, make these cookies and eat them with a big glass of milk.
Dunk, bite, repeat.
Chocolate Chip Cookies:
Makes about 24 cookies
1 cup Butter at room temperature
3/4 cup Brown Sugar
3/4 cup Granulated White Sugar
2 tsp Vanilla
2 1/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
2 cups Semi-Sweet Chocolate Chips
Preheat oven to 350 degrees and grease two baking sheets.
In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Add the eggs, one at a time and beat until combined. Add the vanilla and mix again until combined. Remove from the mixer and set aside.
In a separate bowl, sift together the flour, baking soda and salt. Gradually add the dry mixture and hand mix into the butter and sugar mixture until just combined. Lastly, fold in the chocolate chips. If the mixture is quite soft at this point, I usually cover the bowl with plastic wrap and set in the fridge for 10-15 minutes to chill.
Drop by rounded spoonful onto the prepared baking sheets. Bake for 10-12 minutes until set around the edges but still soft in the center. Allow to cool on the baking sheet for 5 minutes before removing to cool completely on a wire rack.