The chocolate chip cookie. There is something so nostalgic about this simple dessert. There are so many variations of this classic. I prefer the basic, no frills cookie. I don’t add nuts, or chunks of chocolate, or dried fruit. Some people like the thin crisp version, while I always opt for the soft and chewy rounds of goodness.
I have tried many recipes, with varying results. The following recipe is by far my favorite.
Isaac asked to make cookies , so we made a batch. And on this cold windy day, I couldn’t think of a better way to spend our morning! (He is happy and the house smells fantastic.)
Tips: When making any kind of cookie with butter, make sure not to over mix the butter and sugar, this will result in a greasy, flat cookie. Mix just until fluffy, no more no less. And always rotate your cookie sheets halfway through baking. If the recipe calls for 12 mins, rotate at 6 mins.
Soft and Chewy Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 cup packed light brown sugar
1 tsp salt
1 1/2 tsp vanilla extract
2 large eggs
1 1/2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Whisk flour and baking soda together in a bowl. Put butter and sugars in bowl of electric mixer with paddle attachment. Mix on medium speed until pale and fluffy, about 2 1/2 mins. Reduce speed to low and add eggs, vanilla and salt. Mix until blended, about 2 mins. Add flour mixture, and mix until just incorporated, add chocolate chips and mix about 30 seconds.
Drop heaping tablespoons of dough onto parchment lined baking sheet, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until edges are golden brown but centers are soft, 12-14 mins. Let cool 1 min. and transfer to cooling rack.