Chocolate Chip Cookies
Everyone has their favorite chocolate chip cookie recipe! My recipe is based off a recipe I found years ago online and then after watching various docuseries specific to baking, I have tweaked the recipe to enhance certain flavors and the texture.
When making these cookies, make sure to cream the butter and sugar for a minimum of 5-8 minutes, scraping the bowl down every so often to make sure everything is combined. Then once you add the flour mixture, mix until it is JUST combined. Cookie dough doesn’t like to be over-mixed. Once the chocolate chips are in, the most important thing is to ALWAYS chill the dough for at least 1 hour, this helps the butter firm up and helps with texture.
I enjoy large bakery style cookies, and this is what I always make at home. In my opinion, if you are going to make and eat cookies, might as well make them big and delicious! Plus I tend to eat one cookie since it satiates that cookie desire, instead of eating three or more small cookies.
Tips and tricks:
- Use good quality butter! Cream with the granulated and brown sugar for a minimum of 5-8 minutes.
- Portion dough with a ice cream scoop for same size cookies every time.
- Chill dough for at least 60 minutes – this allows for butter to firm up and the flour to rehydrate.
Equipment:
- Stand mixer or handheld mixer
- Beaters
- Measuring cups
- Measuring spoons
- Mixing bowl
- Spatula
Chocolate Chip Cookies
Ingredients
- 1 cup butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 3 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract/paste
- 8 ounces semi-sweet chocolate chips
- 8 ounces milk chocolate chips
Instructions
- Heat oven to 375 degrees F.Place parchment paper on cookie sheets.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Sift flour mixture and set aside.
- Using a stand mixer, cream the butter and sugar; usually about 5 minutes until smooth.
- Add eggs and vanilla to butter/sugar mixture.
- Slowly add flour mixture with stand mixture on medium/low.
- Once combined, portion out onto cookie sheet using an ice cream scooper and place in refrigerator for 60 minutes.
- Bake for 12-15 minutes or until lightly brown on the outside.
- Enjoy!
Note:
- Raw cookie dough can be stored in the freezer for about 3 month in a Ziploc bag. Bake time is 15-18 minutes.
Notes
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.