Classic Chocolate Chip Cookies

If you’re like me and you like your cookies soft and chewy, with a slight crisp on the outer edge, then you must try this recipe. I’ve tried many cookie recipes over the years and this is the closest I’ve come to making the perfect chocolate chip cookie. The recipe contains more brown sugar than white because the brown sugar has a higher moisture content, making the cookies soft and chewy. The white sugar ensures the crisp outer edge. Cookie made with only white sugar will be hard and crunchy. To avoid uneven results, make sure the butter and eggs are at room temperature. Lining the cookie sheet with parchment paper or a silicone baking mat helps the cookies to bake evenly, so you can avoid cookies with burnt bottoms and raw centers. Finally, make sure to try at least one while it’s still warm, fresh out of the oven. 🙂

Recipe from designmom.com

Ingredients:

1 cup butter, at room temperature
1 1/2 cups brown sugar
1/2 cup white sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet or milk chocolate chips

Method:

1. Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheet with parchment paper or silicone baking mat.

2. In a large bowl, beat the butter and brown sugar on high speed for 5 minutes until light and fluffy. Add the eggs one at a time and beat well after each addition. Add the vanilla and mix well.

3. In a small bowl, whisk together the flour, baking soda and salt. Add to the creamed mixture in 2 or 3 additions, mixing on low speed until the flour is just incorporated. Stir in the chocolate chips.

4. With a small ice cream scoop or a tablespoon, drop balls of the dough onto the cookie sheet, leaving a few inches of room between. Bake for 12 minutes and then transfer the cookies to a cooling rack.

Makes about 3 dozen cookies.