Classic Chocolate Chip Cookies

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This is my absolute favorite chocolate chip cookie recipe. It’s the bee’s knees. I know, I know; that’s what everybody says. There is just something about THIS recipe, though, that makes my heart sing. It could be the fact that I’ve been working on perfecting this recipe ever since I was 12 years old. Or maybe it’s because it produces cookies that are sweet, but not too sweet. They’re filled with chocolate chips, but not over-filled to where you feel the need to visit the dentist because you may have just given yourself a cavity. No, this recipe makes the absolute best soft and chewy chocolate chip cookie. The dough is light and airy and has almost the consistency of whipped cream. If you love having the crunch from walnuts or pecans in your cookies, the dough can handle about a cup of chopped nuts and that’s plenty to give the textural element that you’re going for. So, even though this is the millionth chocolate chip cookie recipe that you’ve seen, give this one a try. I promise it won’t disappoint and it just might become your favorite too!

INGREDIENTS

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened

  • 3/4 cup packed brown sugar

  • 1/2 cup white sugar

  • 1 tablespoon vanilla extract

  • 2 eggs

  • 1 1/2 cups semisweet chocolate chips

METHODS

  1. Preheat the oven to 325°F. Line cookie sheets with parchment paper. 
  2. Sift the flour, baking soda, baking powder and salt into a bowl and set aside.
  3. In a large mixing bowl, cream together the butter, brown sugar and white sugar with a hand mixer or stand mixer until light and fluffy. 
  4. Beat in the vanilla and eggs until light and creamy. 
  5. With a spatula, stir in the sifted ingredients until just blended. Stir in the chocolate chips. 
  6. Scoop cookie dough by the rounded tablespoons onto the prepared cookie sheets, about 3 inches apart.
  7. Bake for 15 to 17 minutes in the preheated oven or until the edges are lightly toasted.
  8. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
  9. Enjoy!