Recipes

Soft & Chewy Chocolate Chip Cookies

Makes about 3 dozen

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups (about 12 ounces) semisweet and/or milk chocolate chips

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Yield: 36 servings
Prep Time: 0 hr 10 mins
Cook Time: 0 hr 10 mins
Ready In: 0 hr 10 mins
   
Category: Desserts
Main Ingredient: Chocolate
Cooking Method: Baking
Nationality: United States
Special Diet: Kid Pleaser
   

Chef's Note & Story

After these cookies have cooled off (or you are lucky enough to have some left over the next day) pop them into the microwave for only a few seconds (no more than 10 seconds) and they'll be nice and warm and just a little gooey. Yummy!

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  • Gabrielle