I know, I know… you’re saying “another chocolate chip cookie recipe????” Yes, in case you’re keeping track, this is the third one I’ve posted so far. Or is it the 4th? Oh well. Doesn’t matter!
A few things you should know:
- This may not be the last chocolate chip cookie recipe I post.
- This recipe is different from the other recipes previously posted.
- The photos may look the same, but it really is a different batch of cookies!
- I see no reason why anyone would complain about multiple chocolate chip cookie recipes.
*Note: This recipe comes from the cookbook Cook This Not That! Our changes to the recipe are noted below.
Chocolate Chip Cookies
1 stick butter, softened
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1/2 cup dark chocolate chips OR 1 cup semi-sweet (regular or mini) chocolate chips (*I prefer the mini ones)
sea salt, optional (*we sometimes add this, and sometimes we don’t)
Heat oven to 375F.
In mixer bowl, thoroughly mix butter and sugars until creamy.
Mix in eggs and vanilla.
Add baking soda, salt, and flour. Mix until dough comes together. Be careful not to overmix.
Stir in the chocolate chips.
Drop by rounded tablespoons onto cookies sheets. (*I put parchment paper down on the cookie sheets.) Leave space between each cookie.
Bake until edges are golden and until the middles are just barely set. (*The book does not list a time. We set our timer for 8 minutes, and check the cookies at that point…. so I’d say 8-10 minutes.)
Remove from the cookie sheets (having them on parchment paper makes this step in the process so easy … simply slide the paper off the cookie sheet, onto a counter). If desired, sprinkle with a bit of the sea salt. Cool.
*Note: Depending on how the planets are aligned, I get between 2 and 3 dozen cookies. The original recipe calls for larger cookies, and therefore makes only one dozen.