You know that elusive, best-ever, chocolate chip cookie recipe? Yeah I don't know where that is because everyone has a different idea of what the best cookie is. And that's okay! Variety is the spice of life. If you don't love what I love, that's fine! I'll judge and think you're crazy, but we will both survive. You'll go on loving gross cookies, and I'll go on loving the good stuff. And we will both, somehow, be happy with that. If you ever want to try the good stuff, it'll be right here for you. And so will I. Maybe. I'm not as forgiving as these best-ever chocolate chip cookies....
INGREDIENTS:
4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
3 sticks (or 1 1/2 cups) butter, softened
1 cup granulated suger
1 1/2 cups brown sugar, packed
2 eggs
1 Tbs vanilla extract
1 cup dark chocolate chips
1 cup semi-sweet mini chocolate chips
DIRECTIONS:
1) Preheat oven to 350/375 F. (My oven cooks hot, so I usually have it at around 350). Spray cookie sheet with cooking spray or line with parchment paper.
2) Place softened butter, sugar, and brown sugar in mixer and cream together, building up to medium-high speed, mixing for about 3 minutes. (use your paddle, not whisk)
3) Add eggs and vanilla to creamed mixture and mix until combined.
4) Add 1 cup of flour and mix until combined, then add another cup of flour and mix. Do this one more time (so your third cup of flour).
5) Add salt, baking soda, and baking powder and mix until combined.
6) Add the last cup of flour SLOWLY. I often don't use the whole last cup of flour. You don't want your dough to start crumbling or be too stiff, so just watch it as you slowly pour little bits of flour in at a time while it's mixing.
7) I use a 1/4 cup measuring cup to scoop out dough, then I break that in half, shape each half into balls, and place on cookie sheet (evenly spaced). You CAN do giant cookies with this dough and use each 1/4 cup scoop as one cookie, but I find they are just too big for my family and me.
8) Bake for 8-12 minutes. Again, this very much depends on your oven! Keep a close eye on the first batch to see how long they need. Take the cookies out when they JUST start to brown on the edges. If they are a little more well done, move them right away to a cooling rack. If they are on the under-done side, leave them on the cookie sheet for 1-2 minutes, then move to a cooling rack.
INGREDIENTS:
4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
3 sticks (or 1 1/2 cups) butter, softened
1 cup granulated suger
1 1/2 cups brown sugar, packed
2 eggs
1 Tbs vanilla extract
1 cup dark chocolate chips
1 cup semi-sweet mini chocolate chips
DIRECTIONS:
1) Preheat oven to 350/375 F. (My oven cooks hot, so I usually have it at around 350). Spray cookie sheet with cooking spray or line with parchment paper.
2) Place softened butter, sugar, and brown sugar in mixer and cream together, building up to medium-high speed, mixing for about 3 minutes. (use your paddle, not whisk)
3) Add eggs and vanilla to creamed mixture and mix until combined.
4) Add 1 cup of flour and mix until combined, then add another cup of flour and mix. Do this one more time (so your third cup of flour).
5) Add salt, baking soda, and baking powder and mix until combined.
6) Add the last cup of flour SLOWLY. I often don't use the whole last cup of flour. You don't want your dough to start crumbling or be too stiff, so just watch it as you slowly pour little bits of flour in at a time while it's mixing.
7) I use a 1/4 cup measuring cup to scoop out dough, then I break that in half, shape each half into balls, and place on cookie sheet (evenly spaced). You CAN do giant cookies with this dough and use each 1/4 cup scoop as one cookie, but I find they are just too big for my family and me.
8) Bake for 8-12 minutes. Again, this very much depends on your oven! Keep a close eye on the first batch to see how long they need. Take the cookies out when they JUST start to brown on the edges. If they are a little more well done, move them right away to a cooling rack. If they are on the under-done side, leave them on the cookie sheet for 1-2 minutes, then move to a cooling rack.
Comments