I have made my fair share of chocolate chip cookies in my lifetime. And I’ve always been in search for my absolute favorite recipe. And then I made these. The end.
Oh, you want more of an explanation? They are perfectly soft and chewy and buttery. (Please don’t substitute margarine in cookies. please.) I sometimes switch it up and do half peanut butter chips with half milk chocolate chips too. Yum.
Last week our double wall ovens were finally up and running and the first thing the girls wanted to make was cookies. Luckily I had some dough in the freezer so I could whip em up really fast (since our kitchen was still a bit of a disaster). Talk about some happy girls (and hubby) when they came out of the oven! Hopefully our kitchen remodel will be over soon, this little project has turned into one big ordeal! We’re entering the 4th week… and hopefully the last! : )
SOFT AND CHEWY CHOCOLATE CHIP COOKIES
2 1/4 cups flour
1/2 tsp baking soda
1 cup unsalted butter, at room temperature
1/2 cup sugar
1 cup packed light brown sugar
1 tsp kosher salt
2 tsp vanilla
2 eggs
2 cups (12 oz) chocolate chips (semisweet, milk or a combination)
Cream the butter and sugars together for about 2 minutes, until pale and fluffy.
Add the salt, vanilla, and eggs, mix until well blended.
Mix in flour and baking soda, then stir in chocolate chips.
Drop heaping tablespoons onto cookie sheets lined with parchment paper or silicone mats.
Bake for about 10-12 minutes at 350 degrees, until golden at edges but still soft in center.
Let cool for a couple minutes on cookie sheets, then cool on wire racks.
Recipe very slightly adapted from Martha Stewart
FREEZER TIP:
I NEVER make cookies without doubling. I always make double batches, then freeze some.
Just put some dough in freezer bags, flatten out a bit and label with name, date, and baking temp and bake time.
When ready to use, just cut bag open with a knife and cut into squares.
Ingredients
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1 cup packed light brown sugar
- 1 tsp kosher salt
- 2 tsp vanilla
- 2 eggs
- 2 cups (12 oz) chocolate chips (semisweet, milk or a combination)
Instructions
- Cream the butter and sugars together for about 2 minutes, until pale and fluffy.
- Add the salt, vanilla, and eggs, mix until well blended.
- Mix in flour and baking soda, then stir in chocolate chips.
- Drop heaping tablespoons onto cookie sheets lined with parchment paper or silicone mats.
- Bake for about 10-12 minutes at 350 degrees, until golden at edges but still soft in center.
- Let cool for a couple minutes on cookie sheets, then cool on wire racks.
FREEZER TIP:
- I NEVER make cookies without doubling. I always make double batches, then freeze some.
- Just put some dough in freezer bags, flatten out a bit and label with name, date, and baking temp and bake time.
- When ready to use, just cut bag open with a knife and cut into squares.
