Name: The Very Best Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Ingredients: 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)

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.

CHOCOLATE CHIP COOKIES DOUGH BALLS IN ROWS

Yield

48 Cookies

Author

Sara Rauckhorst

Prep time

20 Min

Cook time

10 Min

Inactive time

2 Hour

Total time

2 H & 30 M

The Very Best Chocolate Chip Cookies

Everyone should have a back pocket cookie recipe - I think you should definitely consider making this one yours.

Ingredients

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)

Instructions

To Make

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.