Most people who love to bake had one recipe that made them fall in love with baking, something that made them want to try new and exciting things. For me (and many others, I suspect), that one recipe was Chocolate Chip Cookies.
Like most people, I started with the recipe on the bag of Chocolate Chips. In my late teens, I found the recipe was fun and easy. It quickly became my go-to recipe if I needed to take something to a party.
Back then, the only thing I did to change the recipe was to add M&M’S to add a bit of color. ;-) (This is still a fun idea, just don’t leave out the chips completely.)
One day, when I was about 20, I had committed to bringing cookies to work. I was already running late for my shift when I realized I was out of sugar. In a pinch, I used all brown sugar.
People immediately realized something was different. Surprisingly, most people loved the change.
At that point, I started playing with the recipe–adjusting baking soda, sugar ratios, vanilla, and number of chips. I have made these over and over until I was truly happy with the end result. I settled on this recipe about five years ago, and these cookies are still my most requested, even by my husband.
You’ll see it isn’t too far off from the original. More brown sugar, less granulated sugar. More vanilla, more chips. The result is a cookie that is crispy on the edges, but soft and chewy in the middle.
Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups Chocolate Chips or Chocolate Chunks (1 ½ 12 oz. packages)
- Preheat the oven to 350° F.
- Add butter and sugars to the bowl of a stand mixer, and beat on medium until light and fluffy (about 5 minutes).
- Meanwhile, add flour, baking soda, and salt to a small bowl and stir to combine.
- Add eggs to butter and sugar and continue to beat for an additional 2 minutes.
- Add flour mixture to mixer and stir on lowest setting to combine. Increase speed to medium and beat for one minute.
- Remove bowl from the mixer, and add in Chocolate Chips. Stir to combine.
- Using a cookie scoop or teaspoon, drop onto a parchment-lined cookie sheet.
- Bake for 8-10 minutes until the edges are set and the cookies just start to turn golden brown.
- Keep on the cookie sheet for 2 minutes, then slide parchment and cookies to a cooling rack.
- Allow to cool 15 minutes to enjoy warm or cool completely.Enjoy!