Don’t tell anyone, but as often (and as much) as I bake, a good, soft, gooey, melty, warm Chocolate Chip Cookie still gets me weak in the knees. It doesn’t even have to be one of those gourmet-big honkin-$6/ea things either. If you can bake em, I will come. A good cookie, is a good cookie.
Chocolate Chip Cookies
Prep time
Cook time
Total time
Author: The Squishy Monster
Ingredients
- 3½ cups of Flour
- 1 ts Baking Powder + 1 ts Baking Soda + 1 ts Salt
- 1 cup of Butter
- 2 cups of Brown Sugar
- 4 tb of regular White Sugar
- 2 Eggs
- 4 ts good Vanilla
- 12 oz bag of Chocolate Chips
Instructions
- In your first bowl, sift together your Flour, Powder, Soda, and Salt.
- In your second bowl, cream together your soft Butter and Sugars.
- Still staying with your second bowl, crack in your Eggs, one at a time. Beat between additions.
- Tip in your Vanilla.
- Slowly (in thirds), add in your first bowl to your second bowl.
- Blend until just combined.
- Fold in your Chips by hand.
- Scoop out with an Ice Cream Scoop 2″ apart and bake at 350 for about 12-15 minutes.
Notes
Please, please, please allow your Butter to soften organically. Beautifully smooshy (yes, that’s a technical term) Butter is a thing of beauty and will make your Cookies oh so tender.
Also, unless you’re a “crunchy-cookie” person, under baking > over baking
If you’ve got a cooling cookie rack, it prevents your Cookie from continuing to “cook” on its hot sheet.
Confession #523: (Sometimes, when I’m feeling extra naughty, I get Chocolate Chunks and throw in a bag 1/2. Shhhh. Don’t tell anyone)!
