Who doesn’t love a chocolate chip cookie fresh from the oven? There is nothing like a warm crispy edged, tender on the inside, bite of chocolaty goodness. I have been making cookies since I was in elementary school and I have experimented with many recipes over the years, but this recipe for Classic Chocolate Chip Cookies is my favorite.
Cookies are the perfect dessert because you can eat them alone or with a large glass of milk, standing up or sitting down, at a party or home all alone. Somehow, chocolate chip cookies always hit the spot.
This recipe for Classic Chocolate Chip Cookies will store in an airtight container for up to three days, if they last that long and you can double the batch for larger groups or to give away as gifts. Also, these cookies make a great portable dessert for picnics, beach outings, lunches, holiday parties or just because you want to share a good chocolate chip cookie.
1 3/4 sticks butter, room temperature
1 cup light brown sugar
1/3 cup granulated sugar
1 whole egg + 1 yolk
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semi-chocolate chips
1 cup white chocolate chips, optional
(Makes 18 Cookies)
1. Preheat the oven to 325 degrees. In a large stand mixer blend butter for 1 minute.
2. Next, add both sugars and cream together on medium high speed for 3 minutes. The mixture should look light creamy brown.
3. Add the eggs, one at a time to the butter/sugar mixture and continue to blend together on medium high speed for 3 more minutes.
4. Add the vanilla to the creamed mixture and continue to mix for another minute.
5. Next, turn off the mixer and add the salt, soda and flour to the creamed mixture and blend on medium speed just until combined. Do not overmix.
6. Add the chocolate chips to the creamed mixture and mix together until just combined. Remove the paddle attachment and scoop 1 1/2 inch balls of dough onto a silpat or parchment lined cookie tray.
7. Gently press down on each ball of dough to slightly flatten the surface. Place the tray in the oven and bake for 14 minutes or until lightly golden brown on top.
8. Let the cookies cool for 5 minutes on the tray and then remove them to cool on a wire rack until room temperature.
9. Serve them warm from the oven or wrap them up to take to a picnic or event. Enjoy!