Cookies, surprisingly, aren’t a dessert that I am generally drawn towards. I tend to go for fancy things like cupcakes, cheesecake, chocolate, etc. My husband is the one that wants the cookie jar full at all times so he can grab a sweet treat on the run.
Now, after saying all that, these are the only cookies that I can’t stay away from! They are buttery, chewy, melt-in-your-mouth chocolaty goodness. They make me want to sing and dance around. Too weird?
Most people have their favorite, to die for, chocolate chip cookie recipe. But, if you make these, you won’t be sorry. I promise.
Chocolate Chip Cookies
- 2 sticks unsalted butter, at room temperature
- 1 cup firmly packed brown sugar
- 3/4 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups semi-sweet chocolate chips
Preheat the oven to 325 degrees. Have ready two lined, or non-greased baking sheets.
In the bowl of your electric mixer, beat the butter and sugars until light and fluffy, about 3-4 minutes. Add eggs and vanilla and beat until just fluffy again. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour to the butter mixture at a low speed, and beat just until incorporated. Stir in the chocolate chips.
Drop spoonfuls of dough (I use a small ice cream scoop) onto the prepared baking sheets.
Bake cookies for 15-18 minutes, or until just golden brown and barely set in the center for a soft cookie, or a little longer for a crisp cookie. Let cool completely before removing from baking sheets.
Source: Lily’s Café Cookbook, Revised Edition by Kyra Alex