When I was a kid, I could not make chocolate cookies. They just never ever turned out. My sisters all seemed to have the same problem. My mom could make them, but for some unknown reason, we could not. I just chalked it up to genetics and didn’t worry about it (although my dad could also make really good cookies so my reasoning doesn’t really make sense). I assumed making delicious chocolate chip cookies wasn’t in my genes somehow.
Since I got married and had kids, I doubled my efforts to make good chocolate chip cookies. I still could not do it. Though I “followed” the recipe, the cookies I made never turned out the same way twice. Since I joined Pinterest (Thanks Carly for showing me how cool that app really could be), I have been on the hunt for a recipe that works for me. Finally, I found a foolproof chocolate chip cookie recipe! They come out tasting and looking great each time! It’s called The Best Chocolate Chip Cookies Ever and I found it over on www.savorysweetlife.com.
I make it a couple of times a month (because I don’t usually buy or like cookies from the store except Oreos…and I buy those only if I’m thinking about my husband when I pass the cookie isle). And, I have only messed up one batch in the last couple of years! Win! I’ll pass on a few tips to help you get great cookies every time: 1, measure your flour accurately. When the recipe says “2 3/4 cups flour” don’t eyeball it with a small Christmas mug. Use one of those measuring cups. You could even go so far as to sift your flour. 2: Put your kitchen Aid Mixer on the stir setting when adding the dry ingredients. If you don’t, the cookies will turn out really puffy. 3, Creaming the butter and sugar together will probably take longer than you think. If you’re still tired of watching the paddle go around and around after 30 seconds, try walking into another room or reading your kids a picture book. 4, After they cool and everyone’s had one, freeze them for school lunches to avoid eating the entire batch right there for your lunch. 5, Take the cookies out after about 8 mins and let them rest so they are soft and chewy. I also prefer milk chocolate chips to the semisweet mentioned in the recipe. I buy the large Ghiradelli chocolate chips and only use half the bag each time I make it so a whole bag can last a month. My kids love these cookies in their lunch.
- 1 cup (2 sticks) salted butter, softened
- ½ cup sugar
- 1½ cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2¾ cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
- ¾ tsp. smallish-medium coarse sea salt
- 1 tsp. baking soda
- 1½ tsp. baking powder
- 2¼ cups semi-sweet chocolate chips
- Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!