Happy Labor day weekend everyone! Did you all do anything fun? Jake and I went to visit his parents in Maine! They have an incredible lakeside camp that I absolutely love going to. The weather wasn’t great but the company was – three days just wasn’t enough! Jake’s dad knows how much I love to bake so whenever we visit he makes sure there are ample baking ingredients ready for my use. About 10-minutes after our arrival on Saturday, Jake’s dad was sure to mention the large quantity of chocolate chips in the baking cabinet – just waiting to be made into chocolate chip cookies! Of course, I laughed – and then turned on the oven!
Who doesn’t love chocolate chip cookies? Seriously – I don’t think that I have ever met someone who doesn’t like chocolate chip cookies. I would be fascinated to meet someone who doesn’t like chocolate chip cookies and have them explained to me – why? Not being a “sweets” person is one thing – you can not “prefer” sweets, or chocolate, or cookies. But to not “like” them altogether – that’ blasphemous!
There are MILLIONS of chocolate chip cookie recipes – and I am not naive. I am sure many of them are good. I am aware that people have different preferences! Some people like crispy cookies, others like chewy, cakey, chocolatey, doughy, salty, sweet – the list goes on! There are countless variations of ingredients – recommended flour sugar ratios, chocolate combinations – you really can’t “go wrong.” Cookies are cookies are cookies. However, having said all that, I do have a favorite chocolate chip cookie recipe.
Classic Chocolate Chip Cookies
These chocolate chip cookies are perfect. Crisp around the edges, yet soft and chewy in the center. Packed with semi-sweet chocolate chips, yet not too chocolatey. They are absolutely NOT healthy – but they ARE absolutely 100% delicious.
Make them big or small – fluffy and cakey or thin and crispy. I like to slightly under-cook them so that they cool on the pan and become perfectly cooked.
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract (use REAL extract – not imitation)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips (although its more expensive, I do think the name-brand chips are better than store-brand, Nestle TOLL HOUSE are my personal favorite)
Optional – 1 cup pecans/walnuts
- Preheat oven to 350F.
- In a medium-sized bowl, combine butter and sugars. For thicker, fluffier cookies – use a stand or hand mixer to beat butter first, then add sugar. For thinner, crispier cookies – cream butter and sugar by hand.
- Add eggs one at a time, beat or fold into butter sugar mixture. Add vanilla.
- In a small bowl, combine flour, baking soda, salt, and chocolate chips (nuts if being used). Stir to combine.
- Pour dry ingredients into wet – then beat or fold together until all dry ingredients have been absorbed.
- Optional: If you have time, refrigerate dough for 10-15 minutes. This will make forming the dough into balls easier. Refrigeration is not required.
- For large cookies: Use a tablespoon to scoop up dough and form into 2-inch balls – place on ungreased baking sheet approximately 2-inches apart. Bake at 350F for 12-14 minutes or until the edges begin to brown. For medium-sized cookies: Form dough into 1-inch balls – place on ungreased baking sheet approximately 1-inch apart. Bake at 350F for 8-10 minutes.
- Remove cookies from oven and allow to cool for 1-2 minutes on pan then move to wire rack to cool completely.
Storage: Store in airtight container for up to 1 week. Freeze for 2-3 weeks.