PERFECT Chocolate Chip Cookies Recipe

PERFECT Chocolate Chip Cookies

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Ingredients

2 1/4 cups flour
1/2 tsp baking soda

1 cup unsalted butter, room temp

1/2 cup white sugar

1 cup packed light brown sugar

1 tsp salt

2 tsp vanilla extract

2 large eggs

2 cups semisweet or milk chocolate chips

How to make PERFECT Chocolate Chip Cookies


In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer (hand mixer in my case) fitted with the paddle attachment, combine the butter with both sugars, beat on medium until light and fluffy.

Reduce speed to low, add the salt, vanilla and eggs. Beat until well mixed, about 1 minute. Add the flour mixture, mix until just combined. Stir in chocolate chips.


Cover and refrigerate for 36 hours or so.

Drop heaping tablespoon size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
 Bake until cookies are golden around the edges but still soft in the center, 14 to 16 minutes, rotating sheets halfway through baking.

Remove from oven and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack and cool completely. Store in airtight container at room temperature up to 1 week.


Makes 3 dozen.
 
MamaBear
Question from the Chef

“What's your favorite way to cook with vanilla?”

  • muttoneer
    muttoneer says

    The texture looks SO good. Damn this makes me hungry.

  • KamanKaman
    KamanKaman says

    im drooling on my keyboard....i wish cookies were zero calories

  • yourboyal
    yourboyal says

    Do you really have to refrigerate for 36 hours? What does this do to the mixture?

  • ratherfancy
    ratherfancy says

    This recipe belongs in every household. Thanks.

  • Tally
    Tally says

    Refrigeration allows the moisture in the eggs to be absorbed more thoroughly by the flour. Since the flour granules are covered in little bits of butter fat, it takes a while to do this, which is why a lot of bakers let their cookie dough sit overnight. It may seem like a small thing, but it makes a big difference! Rested cookies will cook more evenly, will be less cakey, and will have a crispy outside-chewy inside texture. To make them even *more* crispy, you can leave the cookies *uncovered* in the refrigerator, but that's just how I like mine.

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    schac5 says

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  • CynthiaB
    CynthiaB says

    I really want to make these, but I can't seem to find the oven temperature on the page...??? Can anybody help me?!

  • chocoholic
    chocoholic says

    what temperature do i put the oven on??

  • MamaBear
    MamaBear says

    Sorry guys!! Put the oven at 350.

  • zurito
    zurito says

    These were absolutely amazing! I made a couple of diabetic-friendly substitutions (Splenda brown sugar mix for the brown sugar, olive oil margarine for the butter, and no salt) and used cake & pastry flour because that's all I had left. They were still incredible - my husband can't get enough of them! We have very little patience so we only refrigerated them for as long as it took to heat the oven. Awesome!

  • Haaaaaan
    Haaaaaan says

    omg they look yummmy, might make them soon. :)

  • sun8785
    sun8785 says

    goods it

  • Phrosty
    Phrosty says

    Mmmm, classic.

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