Chocolate Chip Cookies
I think chocolate chip cookies are one of my daughter’s favorite cookies. Whenever I mention making cookies, she always asks for chocolate chip. They are so homey and comforting, so delicious right out of the oven while the chocolate chips are still melty and gooey. We usually use the recipe that is on the bag of chocolate chips but I thought I would add it here anyway. Sometimes when I have a big bag of chocolate chips, I store them in a jar in the freezer or in the cabinet and forget to keep the package with the directions.
- 1 cup butter or margarine softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips whatever kind you like
- Preheat the oven to 375 degrees. Get out a cookie sheet and set it aside. It doesn’t need to be greased.
- In a large mixing bowl, combine softened butter and sugars. Beat until light and creamy. Add vanilla and beat until combined. This can be done by hand, with a hand mixer, or even a stand mixer.
- In a small bowl, crack 2 large eggs. Add eggs to butter/sugar mixture one at a time, beating until combined after each addition. Cracking the eggs into a smaller bowl prevents egg shells from getting in your cookie dough. It also keeps your cookie dough from being ruined if one of the eggs is bad and needs to be discarded.
- Once eggs are thoroughly combined with the butter and sugar mixture, add flour, followed by baking soda and salt. Beat until almost combined. If using an electric mixer, start slowly so that the flour stays in the bowl instead of going all over the counter. Once flour is almost completely incorporated, add the chocolate chips and stir by hand until chocolate chips are evenly distributed through the batter. This also prevents overbeating the cookie dough.
- Using a small cookie scoop or spoon, scoop rounded teaspoonfuls of cookie dough onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges of cookies start to turn golden. Remove from oven. Cool on cookie sheet for 1 minute before removing the cookies to a wire rack to finish cooling. Makes 3-4 dozen 2-inch cookies.
This cookie dough freezes well. Usually when I make cookies, I bake a few of them and then freeze the rest. To freeze, scoop cookie dough portions onto cookie sheet. Place cookie sheet in freezer. Once cookies are frozen, place cookies into a sealable freezer bag. The cookies can be cooked frozen; just add an extra minute or two to baking time.