These are a staple at our house. Nothing beats fresh-out-of-the-oven chocolate chip cookies. This recipe is everywhere on the back of many brands of chocolate chips, but it makes the best cookies.
Here’s what you’ll need:
2 1/4 cups flour
1 tsp. baking soda
1 cup butter (2 sticks), softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 cups chocolate chips (12 oz)
In a mixer bowl, cream the butter and sugars together. Add the vanilla and eggs. In a separate bowl, stir the flour, baking soda and salt together. Add the dry ingredients to the wet in the mixer bowl and blend together. Stir in the chocolate chips. Drop by teaspons full onto a baking stone or cookie sheet and bake at 375 degrees for 8-10 minutes.
A few tips that work for me:
1. I start with the baking stone already hot, just popping it in the oven while it preheats. I think this would work with a cookie sheet too.
2. Real butter is better than margarine.
3. I sometimes bake half the batch and pop the dough in fridge for the next day. This keeps us from eating the entire batch all at once. You don’t want to wait too long to use that dough, though because of the eggs in it. I don’t want anyone getting food poisoning!