A staple in our home is a delicious chocolate chip cookie. Whether the weather is snowing and blustery or it's sunny and warm, anytime is the right time to enjoy a warm chocolate chip cookie.
I have never liked the crispy cookies that you find at groceries stores, so for years I have been baking my own the way that I like them - nice and chewy! This is the recipe I have been using for many years and it always has come out perfectly.
You can make these using a stand mixer, a hand mixer, or even mix them manually. I have done it all three ways and I can honestly say that if you mix them manually, they will have a different texture - still good, just different.
One other thing I want to mention is to ensure that your ingredients are fresh. For example, don't use baking soda that's been sitting in the back of the cabinet for 6 months. Odds are that the baking soda isn't going to help and it may make these cookies flat, gross, and burn easily. So toss it and get a new box.
I have a horrible cookie addiction. I just can't help myself when cookies are around. They are so tasty, especially if they are fresh. This recipe doesn't make a ton of cookies because if I have a ton of cookies laying around, I will eat them all.
Here are the ingredients that you will need for this recipe:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all purpose flour
- 1 cup (or more) of semi-sweet chocolate chip cookies
Here's the steps to make these delicious cookies:
1. Heat the over to 365 F. Most recipes say to bake chocolate chip cookies at 375, but I have found that baking at 365 bakes them more evenly (at least in my oven).
2. Mix the sugars and the butter. Once they are creamed together well, add in the vanilla extract, and then the egg.
3. Add in the flour, soda, and salt. Many people say to mix the three dry ingredients together before incorporating into your wet ingredients. I have never done this and never had an issue with how my cookies turn out. I do typically use a stand mixer, but even when I manually mixed, they came out good. I think if you were working in a larger batch, then it would be a good idea to mix the dry ingredients together first.
4. Add in the chocolate chips and eat some, for quality control of course ;)
5. Using a cookie scoop, melon baller, or two spoons, place rounded scoops of the dough on your UNGREASED cookie sheet. If you're not going to remove the cookies from the pan within 10 minutes of baking, then please use parchment paper or else they'll stick to the pan and you'll have a mess.
6. Bake the cookies for 8-10 minutes at 365F. If you have a convection oven, then these could be done in as little as 6 minutes, so please check your oven at 6 minutes. The bottom should have a nice golden brown and a little on top too.
7. Remove from the pan after cooling for 2-3 minutes.
8. ENJOY!
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