Thin, chewy, classic chocolate chip cookie recipe. Yes, I’ll post a puffy, cakey version tomorrow. Well, if I can remember to buy shortening.
Chocolate Chip Cookies Ingredients:
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks butter) softened – allow them to sit at room temperature for 30 minutes or cheat & grate it
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 TBSP vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Preheat the oven to 375°F. When making cookies, give the oven a few extra minutes preheating. This lets the sides and top also heat up, not just the air
In a medium sized bowl combine the flour, baking soda, and salt. Stir with a fork or whisk to thoroughly mix. Set aside.
Add the eggs one at a time.
Add the flour mixture and mix on low until just mixed. Be sure to scrape the sides and bottom of the bowl with a spatula.
Add the chocolate chips and stir by hand.
Drop by rounded tablespoon onto a room temperature, ungreased baking sheet. I use a cookie scoop, it’s much faster and less messy for those of us not gifted with coordination.
If you are like me and only have a limited number of baking sheets, cool the sheets between batches with tap water. Don’t just pour cold water on the sheet, you’ll warp it. Instead, wash it with warm soapy water and then finish cooling it down with a cool, tap water rinse.
These cookies spread, leave plenty of room between each one, unless you enjoy conjoined cookies.
Be sure the sheet is thoroughly dry and cool before adding the next batch. A warm cookie sheet will cause burned edges.
Bake at 375°F for 9 – 11 minutes. Cool on the baking sheet for two minutes and then transfer to a wire rack to cool completely.
Yields slightly more than 3 dozen cookies.