Everyone’s Favorite Chocolate Chip Cookies
Somehow, without any chilling, or browning butter, these cookies are one of the best I’ve ever had. Don’t hold back on the amount of chocolate chips as they are what make this recipe worthwhile. The crispy edges and chewy inside of these cookies will always leave you wanting more.
Yields: 60 cookies
Total Time: 40 minutes
Ingredients:
2 ¼ cups of all-purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
2 sticks of softened unsalted butter
¾ cup of granulated sugar
¾ cup of unpacked light brown sugar
1 teaspoon of vanilla extract
2 eggs
4 cups of milk chocolate chips
Instructions:
Preheat the oven to 375º F.
In a large bowl whisk together the flour, baking soda and salt until combined.
In a separate bowl, using a hand-held electric mixer, beat the butter and both sugars, until light and fluffy.
Add the vanilla extract and eggs to the butter mixture and beat until well combined.
Add the flour mixture to the butter mixture and fold with a spatula until combined.
Fold in the chocolate chips. (It will seem like a lot of chips - but trust me!)
Using a 1 ½ tablespoon cookie dough scooper, directly place the dough mounds onto baking sheets, with 1 ½ inches between each mound.
Bake for 8-11 minutes (I always check on mine after 8 minutes to make sure they don’t burn).
Let the cookies cool on the baking sheet for 2-3 minutes and then place the cookies directly on a wire rack to completely cool.
Keep cookies stored in an airtight safe container for up to 4 days.
Adapted from Nestlé Toll House’s Chocolate Chip Cookies
