Lets start off Kitchenchums with a classic; a chocolate chip cookie! Not only a chocolate chip cookie, but the chocolate chip cookie. Whether it’s the abnormal measurements, or the mixing method, this really is one of the most successful recipes I’ve tried! Thanks, Mom, for sending me the recipe! And thanks, HappyMoneySaver, for creating the recipe! For a fun Valentines twist, add some Valentines M&M’s!
Master Chocolate Chip Cookies
- 3 ½ cups flour
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- ¾ tsp salt
- 1 ¼ cups real unsalted butter
- 1 ¼ cups dark brown sugar
- 1 cup plus 2 Tbsp sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 (11.5 oz.) bag Ghiradelli chocolate chips, or other quality chocolate chips
- Preheat the oven to 350 degrees.
- Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
- Using paddle attachment on mixer, cream butter and sugars together just until blended.
- Add eggs, one a time, mixing well after each addition.
- Add the vanilla.
- Put mixer on low speed, and add in dry ingredients.
- Mix until just combined. Do not overmix.
- Stir in chocolate chips by hand gently.
- It’s best to make bigger cookies for the right texture – Use a 4 Tablespoon size scoop to form your cookies.
- Place on cookie sheet and bake for 15-17 minutes, or until the edges are browned but the middle is still slightly undercookied; finish cooking on the cookie sheet while they cool, then move them to a cookie rack to continue cooling.
- If freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.