Chocolate Chip Cookies
Homemade Chocolate Chip Cookies have crisp edges with a gooey center. Excellent for dipping in a glass of cold milk. To obtain a tender (like cake) texture, tips are in recipe. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 50 cookies
Calories: 107kcal
Cost: $20
Equipment
- 1 hand mixer or use a stand mixer
- 1 cookie sheet
- 1 cooling rack
Ingredients
- 2-1/4 cups all-purpose flour Sifted, spooned and leveled.
- 1 teaspoon baking soda Make sure it's active.
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar I used light brown sugar.
- 1 teaspoon pure vanilla extract Tastes MUCH better than Imitation Vanilla Exract.
- 2 large eggs
- 2 cups semi-sweet chocolate morsels Same as a 12-ounce package.
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, whisk together all-purpose flour (sifted, spooned and leveled), baking soda and salt.
- In a large mixing bowl combine butter, granulated sugar, brown sugar, and vanilla extract. Use a hand mixer to beat until creamy.
- Add eggs, one at a time. Beat well after each addition.
- Gradually beat in flour mixture one cup at a time.
- Use a large spoon to stir in chocolate morsels.
- After preparing dough, cover bowl. Refrigerate for 4 hours up to overnight before baking. Chilled dough is perfect for making soft, chewy cookies. Remove chilled dough from fridge. Continue with next step.
- Drop onto ungreased baking sheet by rounded tablespoon. Bake 8 to 10 minutes OR until edges are golden brown and chocolate chips have melted.
- Chewy cookies will look like they're not done. Immediately remove pan from oven. Cool cookies in pan 2 minutes. Remove and continue cooling on a rack.
- Makes about 60 cookies.