Chocolate Chip Cookies, the most classic and popular cookies around…why? Because they’re just so good!
Chocolate Chip Cookies are super good. I know I say that about every cookie, in every post, but they are. I don’t have to explain this one because, it’s chocolate chip. It doesn’t need an explanation. But there are many styles to chocolate chip. Fluffy and cakey, thin and crunchy, and soft and chewy. I absolutely prefer the latter! Soft and chewy all day!
How do you like your cookie?
To me, the best is when it’s slightly crispy around the edges, while being soft in chewy in the center. This is an easy, simple recipe and I do like to add in a bit more chocolate chips than others do. If you like yours a little less chocolatey, take out 1/2 a cup. Of course, you could also add more;-)
To chill or not to chill?
They say chilling the dough has an effect on how the consistency of the cookie will be. So, the longer you chill, say 2 hours, the softer and cakier they will be. No chilling, a crunchier cookie. A great explanation of this can be found at Sally’s Baking Addiction. I also find that if you bake them for 1-2 minutes after they’re just set, they become soft and cakey.
The Holiday Cookie E-book has all the recipes in one place!
Since chocolate chip cookies are not a seasonal feeling cookie, it’s great to make them all year round….or is it?
Also, if you want the whole line up cookie recipes in one place, check out our Holiday Cookie E-book!
The most classic, popular cookie around! With all that chocolatey goodness how could it not be!
- 1 cup salted butter, softened (2 sticks)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Preheat oven to 375F degrees (190C). Prepare a parchment lined baking sheet.
In a larger bowl, cream butter and sugars together until they are light and fluffy. Mix in vanilla. Add eggs one at a time, mixing well after each.
In small bowl, whisk together flour, baking soda and salt. Add this mix to the butter mix gradually until well combined. Stir in chocolate chips. Use a tablespoon sized amount of dough for each cookie.
Stir in chocolate chips. Use a tablespoon sized amount of dough for each cookie. Roll into a ball and place on cookie sheet about 2 inches apart.
Bake for 10-12 min or until just set. Try not to overbake.
You want to remove them from the oven right when they're just set (no longer raw). This will produce the softest, chewiest result. If they stay in longer they will become more fluffy.