Chocolate chip cookies. If you don’t like them, you can just go home. Seriously. Go home. I can sit here and eat these all by myself without your negativity.
Some people prefer a glass of milk with their chocolate chip cookies. I think that’s a nice pairing. But a glass of chilled Pinot Grigio and chocolate chip cookies… now that’s what I call a good time.
I have tried many chocolate chip cookie recipes, and I pretty much picked out parts that I liked from a few, edited what I wanted, and made my favorite one. The three that influenced me the most were Nestle Tollhouse, Hershey, and Bon Appetite.
My goal was to make a cookie that had a fair cookie to chip ratio (I am usually not a fan of too many chips) and the perfect combination of chewy and crispy. You know when a cookie is a little crispy on the outside but gooey and chewy on the inside? That’s what I wanted for this recipe.
chocolate chip cookies
- 2 sticks butter, at room temperature
- 3/4 c granulated sugar
- 3/4 c light brown sugar, packed
- 1 t vanilla extract
- 1/2 t almond extract
- 2 eggs
- 2 1/4 c all-purpose flour
- 1 t baking soda
- 1 t salt
- 2 c chocolate chips
Preheat oven to 350° F. Line baking sheets with parchment paper.
In a large bowl, beat butter and sugar until well combined and light in color. Add extracts and eggs, one egg at a time.
In a separate bowl, sift together the flour, soda, and salt. With mixer on low, add the dry ingredients to the wet ingredients, 1/3 at a time. With a wooden spoon, stir chocolate chips into the dough.
With a cookie scoop, scoop dough onto the baking sheets. Bake for 10-12 minutes, or until lightly golden brown.
tools I used: