I love a classic chocolate chip cookie. Nothing fancy just the addition of chocolate chips. Good quality chocolate chips, of course. I’ve tried lots of different recipes but I keep coming back to this one. These cookies aren’t too crispy and aren’t too chewy but a mix of both. I’d say they are the perfect balance.
We have had a lot of social distancing visits in the backyard, as of late. I love having something homemade when kids come over and this fits the bill. Most kids I know love this classic – almost as much as the adults.
I’ve made this recipe more times than I can count – so much so that I don’t even need the recipe anymore. It’s saved to memory. That’s saying a lot because I can’t memorize anything anymore. It’s nice to know that I now have it saved here on Mimi Eats to pass along to friends and family to enjoy and share.
All it needs for finishing off is a tall, cold glass of milk.
Chocolate Chip Cookies
Yields: About 3 dozen
Ingredients
2 1/4 cup all-purpose flour
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 cups semisweet or milk chocolate chips (I prefer milk chocolate chips)
Directions:
- Preheat oven to 350F.
- In a small bowl, whisk together the flour and baking soda and set aside.
- In the bowl of an electric mixer, combine the butter and both sugars then beat on medium speed until light and fluffy.
- Add the salt, vanilla and eggs then beat until well combined.
- Add the flour mixture and then mix until combined.
- Stir in the chocolate chips
- On a parchment lined cookie sheet, drop heaping tablespoon balls of dough a few inches apart.
- Bake until cookies are golden around the edges but still soft in the centre, about 10-15 minutes.
- Remove from oven and let cool before transferring to a wire rack.
- Store in an airtight container, up to 1 week.
Source: Martha Stewart Living; October 2003
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