Chocolate Chip Cookies
Chocolate Chip Cookies
When the pandemic shut everything down in 2020 I was laid off and suddenly home full time with 2 kids under 3. So, I made it my goal to learn how to make a really good chocolate chip cookie. At the time, baking was really intimidating for me. I’d perfected the pre-made dough from the grocery store, but making things from scratch felt beyond me. With all this new time on my hands and little ones to keep busy and happy I went on the hunt for a chocolate chip cookie recipe that felt doable. When I finally found one I liked I discovered I was able to make it really well! Over the next 3 years I have tweaked the recipe to become exactly what I love in a cookie and what my family asks for on repeat. It’s chewy, a little crunchy on the outside, and full of gooey chocolate chips.
Chocolate Chip Cookies
I start with softened, but not completely soft, butter. I find that when there are pockets of slightly chilled butter it makes for a delicious more dense cookie. Then it’s on to the brown sugar, eggs, and vanilla. The recipe calls for 1.5tsp of vanilla, but I believe vanilla is measured with the heart so do what feels right to you! The dry ingredients are simple with flour, salt, and baking soda. For this recipe I like to use corse kosher salt. It gives the cookie that perfect salty sweet balance without being overpowered by flaky salt on top (which has its time and place of course). And I use a heaping teaspoon of baking soda to make the cookies really rise. Finally the chocolate chips! Combine regular and mini chocolate chips for a next level chocolate experience! Serve warm with a big glass of milk and I guarantee you’ll feel like a kid again!
Chocolate Chip Cookies
Prep Time: 10 minutes | Bake Time: 10-11 minutes | Total Time: 20 minutes
Ingredients
- 1/2 Cup Butter (1 stick) Softened
- 2 Cups Light Brown Sugar
- 2 Eggs
- 1.5tsp Vanilla
- 2.5 Cups Flour
- 1tsp Baking Soda
- Pinch Corse Kosher Salt
- 1 12oz Package Semi Sweet Chocolate Chips
- 6oz (half a package) Mini Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a bowl cream together butter and brown sugar.
- Add in eggs and vanilla. Mix until well combined.
- In a separate bowl whisk together flour, salt, and baking soda.
- Add dry ingredients to the wet mixture in 2 parts. Mix until the dough just pulls together (don’t over mix it).
- Add in chocolate chips and stir to combine.
- Roll dough into 1-1.5 inch balls and drop on cookie sheet.
- Bake for 10-11 minutes or until the edges of the cookies are slightly golden brown.
- Enjoy!
Tips and Tricks
Butter- If you like a dense cookie like me allow the butter to soften, but not all the way. Small pockets of slightly chilled butter make for a denser cookie.
Vanilla- The recipe calls for 1.5tsp, but I usually end up doing closer to 2tsp because I love vanilla. If you like to be more on the conservative side with the vanilla follow the recipe as written.
Salt- I like to use corse kosher salt in these to bring out that salty sweet balance, but any salt will work.
Dough- If I want the cookies to be more spread out I will roll the dough balls by hand. For a more rounded higher cookie I use a large cookie scoop. It just depends on my mood.
Baking- My oven runs hot so 10 minutes for 1 inch scoops of dough or 11 minutes for 1.5 inch scoops is usually perfect. Keep on eye on it if your oven runs cooler you may need to add time as these are thick cookies.