Chocolate Chip Cookies

Chocolate Chip Cookies!

Everyone's favorite, this one makes a frequent appearance.  The dough without the chocolate chips has been the base for several other variations.  The recipe below notes semisweet chocolate chips, which is what I use most often but I also like it with bittersweet chocolate chips, makes for a dark and sophisticated twist.  Another favorite variation of this cookie is made with 1 bag of white chocolate chips and 1 cup dried cranberries.

2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup golden brown sugar, firmly packed
1 teaspoon vanilla extract
2 eggs
1 11 to 12 ounce bag semisweet chocolate chips

Heat the oven to 350°F.  Prepare baking sheets by covering with parchment paper or silicone baking mat.

In a medium bowl, sift together flour, baking soda and salt; set aside.

In a large mixing bowl place butter.  Beat with hand mix on medium until smooth.  Add granulated sugar; mix in.  Add brown sugar; mix in until well combined and fluffy.  Add vanilla and eggs; beat until very well mixed.  Add flour mixture; mix just until combined.  Stir in chocolate chips.

Scoop dough onto prepared baking sheets 2" apart.  Bake 8 to 12 minutes or until lightly golden on the edges.  The cookies will not look set.


Makes 30 large to 60 small cookies.