Am I alone in thinking that every person should have a back pocket baking recipe? The one that they know by heart, and always have the ingredients for? For me, it’s chocolate chip cookies. I originally found the recipe on What’s Gaby Cooking’s website, and made a few adjustments to suit my own tastes, and I tell you what - these cookies are spectacular. The original recipe called for equal amounts of brown and white sugar, and a mixture of chocolate chips and coconut. I omitted the coconut, and upped the brown sugar, and I try to use a mixture of chocolate chunks and chips whenever I can and let me tell you - these never last long. I try putting leftover dough in the freezer so that I can enjoy them responsibly over time, but more often than not, I end up snacking on frozen cookie dough instead.
2 H & 30 M
The Very Best Chocolate Chip Cookies
- 1 cup unsalted butter, room temperature
- 1 ½ cups light brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups chocolate chips (I like to use a mix of chocolate chunks, chocolate chips and mini chocolate chips - you get a different chocolate experience in every bite this way)
- Preheat oven to 350.
- In the bowl of a stand mixer, cream together room temperature butter and both sugars for 2-3 minutes on medium high speed until smooth.
- Add in the eggs and vanilla, and mix together, making sure to scrape down the sides of the bowl.
- Add in the salt, flour, baking powder and baking soda, and mix on low until everything is incorporated.
- Add in the chocolate chips
- Now at this point, you have two options. You can cover the dough and refrigerate it for 2 hours to 3 days, letting the flavors deepen and intensify. Or, you can do what I usually do and just go ahead and make the cookies right away.
- Scoop out dough in 1-2 tablespoon calls and place dough balls on a silpat or parchment lined baking sheet, and bake for 9-10 minutes or until edges are golden brown and set, but the centers are still a bit soft.
- Let cookies cool on the sheet for about 5 minutes, and then transfer to a wire rack to finish cooling.