“Really, your recipe for chocolate chip cookies is the best cookie recipe ever?” To that I say, “Absolutely!” little Indiana and family are cookie connoisseurs.
Once upon a time, I wanted to become a personal chef and was hot on the trail for the perfect recipe for chocolate chip cookies. This is it.
This recipe for chocolate chip cookies is soft, buttery, and flexible. Just don’t over-mix them and you will have Perfection in a cookie. The original recipe isn’t mine but the baking directions certainly are!
Recipe for Chocolate Chip Cookies
- 1 1/2 c. Butter or Margarine, softened (I usually use margarine ‘cuz it’s cheaper and still tastes perfect!)
- 1 1/4 c. Light Brown Sugar (dark brown just isn’t the same)
- 1 1/4 c. Granulated Sugar
- 2 teaspoons Vanilla
- 2 Eggs
- 4 c. Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 2 c. Chocolate Chips (more or less depending on taste but for me, I like a nice balance between cookie and chips.)
How To Make Chocolate Chip Cookies
First, make sure you have absolutely everything you need. Then, throw together the butter or margarine and the sugars in your KitchenAid mixer and mix well. Chuck in one egg at a time or do like I do and throw them in at the same time. Toss in the vanilla.
Measure out the dry ingredients but hold the chocolate chips. You could dirty another bowl and stir together the flour, baking soda, and salt or, for this recipe for chocolate chip cookies, or you could save yourself a bit of time by putting it in the mixing bowl and whooshing around the dry ingredients before combining the two of them. Makes absolutely NO difference and saves you step. I’m all sorts of rebel.
Before your dry ingredients are completely combined, add in your chocolate chips. The original recipe wants you to manually add three mini chips to the top of each blob of dough but…I find that completely ridiculous. I mean, seriously?
Moving on: Grab your parchment paper because it is the greatest invention known to man (well, that and Indiana wine but that’s a different story). Pop it on your pan and using a 1 1/2 T. size cookie scoop (any smaller and they end up a little hard) space out your dough at least 2″ apart.
Send hubs and kids out of the room for Some Important Item so you can eat cookie dough without sharing. Bake at 350* for at least 15 minutes but mine take closer to 20 to get done. Let them cool on the pan for a minute or two and then pop them onto your cooling rack.
Don’t eat any cookies for at least an hour because you ate 3 Tablespoons of dough too many and feel sick. Repeat the process the next time you make this fantastic recipe for chocolate chip cookies!
little Indiana is totally okay with trying out your favorite chocolate chip cookie recipe. Leave me a link or the recipe in the comments below and I’ll give it a go! If it’s better (and it’s going to have to be really, really good) — I’ll be sure to post it in a future article.
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