Traditional Chocolate Chip Cookies

Soft on the Inside, Crispy on the Outside…Chocolate Chip Cookies from Scratch!

My favorite cookie recipe is Chocolate Chip!  The brown sugar, vanilla and chocolate flavors thrill me with every little bite.  The perfect cookie is soft with a little crispness around the edges and I’ve found the BEST way to achieve  this.  It is a recipe that you prepare the night before and let set in your refrigerator over night, so this is not one of those recipes you can make in a hurry because the cookies will not turn out how I’ve described.  If you rush these, you will end up with super thin, super crunchy cookies and if you like them like that… don’t refrigerate and cook immediately after mixing.

Making cookies from scratch is easy!  The few extra minutes it takes to combine all of your ingredients instead of buying a pre-made batch from the store is worth the melt in your mouth yumminess of a homemade cookie!  Making the perfect cookie does take a little practice.  First you have to figure out the best consistency to produce the type of cookie you want.  Do you want them crunchy?  Soft?  A mixture of both textures? Also, all ovens are a bit different, it takes a few tries to figure out how long to leave them in to reach your optimal cooking time.  Also, do you prefer big cookies, bite sized or somewhere in between?  The cookie options are limitless!

Chocolate Cookie Recipe IngredientsSo let’s get to this recipe…here are my ingredients!

11 1/2 ounces of Chocolate Baking Chips (milk, white, dark… your choice!)
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
3 teaspoons vanilla extract
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
Walnuts (optional)

*Just a little side note on vanilla extract; spend a little extra to get high quality vanilla, it makes a huge difference in the flavor!

Mix flour with baking soda and salt, set aside.

In large mixing bowl, cream your butter, sugar and brown sugar at medium speed until lightened in color. It should be smooth and luscious looking!

Add the eggs and vanilla, one at a time. Mix on low speed until incorporated.

Gradually blend dry mixture into creamed mixture. I like to use a large serving spoon to ladle my flour in little by little.  It’s the perfect amount and not messy!

Gently stir in chocolate chips. (and nuts if you like)

Once your ingredients are mixed, divide the cookie dough onto 3 or 4 sheets of plastic wrap and roll up into a tube.  Close ends by twisting.  Next place in refrigerator overnight.

When you check your cookie dough the next day, it should be firm, similar to the store bought tubes of dough.  If it is not that firm, put in the freezer for a few hours.

When you are ready to bake, Preheat oven to 375ºF.

Cut your cookie dough the desired size.

Bake for 9 to 11 minutes or until golden brown.

I remove the hot cookies off of the baking sheet once out of the oven immediately, if you leave them on the hot baking sheet, they will continue to cook.

I set them on my cooking wrack and this allows the edges to be nice and crispy while the middle stays nice and soft.

Enjoy with a big glass of milk!!!

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