What is your favorite type of cookie?! Ours…the classic Chocolate Chip Cookie! It has always been a favorite of mine and the kiddos love them too! Over the years, I’ve tried many chocolate chip cookies…from homemade to store bought and everything in between.
Although I don’t think there will ever be a bad chocolate chip cookie, I do believe not all cookies are created equal. We’ve taste tested many and I think I’ve finally have a recipe to share that is worthy of you bookmarking to make yourself! Maybe even a cookie you can bake with family or friends over Christmas. Enjoy!
If you have a favorite cookie recipe to share, please be sure to comment below as I’d love to try yours as well!
CHOCOLATE CHIP COOKIES
- 2 cups of all purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 sticks of unsalted room temperature butter (I use Kerrygold)
- 1 cup of granulated sugar
- 1/3 cup of dark brown sugar
- 1/3 cup of light brown sugar
- 2 large eggs (at room temperature)
- 1 1/2 teaspoons of pure vanilla extract
- 5 ounces of semisweet chocolate chips (I use Ghirardelli)
- 5 ounces of milk chocolate chips (I use Ghirardelli)
Preheat oven to 375. Whisk together flour, salt, and baking soda…set aside. Use a stand mixer (or hand mixer if you don’t have a stand mixer) and beat the butter until smooth. Add all 3 sugars and beat, scraping your bowl, until the butter and sugar is well combined. Add the eggs one at a time and beat until well combined and then add the vanilla and beat until combined.
Now add half to the flour mixture into your wet ingredients and mix until incorporated. Add the remaining flour mixture and mix again until well combined scraping the sides of your bowl as you go. Next, gently fold in both the semisweet and the milk chocolate chips.
Line a baking sheet with parchment paper and scoop the dough out one tablespoon at a time and roll the dough into balls. Place your dough balls on your cookie sheet 2 inches apart.
Bake at 375 for 8 or so minutes (ovens may vary) on the center rack of your oven. If you like your cookies to be a little crunchy, add an additional minute. When you remove your cookies, let them rest on the baking sheet for a couple of minutes before using a spatula to move them to a cooling rack. Repeat until you have used all of your dough…recipe makes about 48 cookies.
Sprinkle a dusting of powdered sugar on top, if you’d like, and serve with a cold glass of milk, a piping hot mug of coffee, or maybe even a jolly cup of hot cocoa! ENJOY!