I posted this recipe a long time ago, but am posting it again because they’re so good. I think it’s safe to say this is my favorite chocolate chip cookie recipe.
Tonight I made these so that my daughter could have a few to use as the base for a cheesecake parfait (that recipe will be posted soon). It was also one of those days where you realize life is short, so I decided chocolate chip cookies for dinner was a good decision. Everyone agreed (no surprise there).
*Note: This recipe comes from the cookbook Cook This Not That! I made a few very slight changes to their recipe.
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.