Chocolate Chip Cookies

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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.

Prep Time40

Cook Time9

Chilling Time2

Total Time2

Course: Dessert

Cuisine: American

Keyword: #chocolatechipcookies, #homemadechocolatechipcookies, cookies

Servings: cookies

Calories: 107kcal

Author: Beverly Davis

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.

Nutrition