Chocolate Chip cookies are one of those favorites that everyone loves and a cookie that has a whole lot of recipes out there! I have several versions of chocolate chip cookies, and I am sharing one of them with you today!
Chocolate chip cookies were made accidentally by Ruth Wakefield in 1936 at the Toll House Inn (her and her husband’s bed and breakfast) by adding chopped chocolate, that she received from Andrew Nestle, to the bite size cookies but the chocolate did not melt as she had thought it would. Nestle later bought her cookie recipe and developed the chocolate chip in 1939.
No matter how the chocolate chip cookie came to be, they are mighty delicious. This particular recipe is perfect from the oven – the chocolate is melty and gooey and the cookie is ultra soft. The next day, they are crisp, yet chewy. Perfect with a glass of milk or eaten on their own, these cookies are yummy and hard to eat just one!
Let’s get started!
Cream butter and granulated sugar together. Then add brown sugar and cream well.
Once creamed, the butter and sugars should look fluffy.
Add vanilla and eggs, one at a time until well mixed.
Add flour, baking soda and salt. We are using whole wheat and all purpose organic flour.
Before mixing the flour in, I add the chocolate chips. We are using semi-sweet and milk chocolate chips.
I often add chocolate chips in the flour to mix so that the chocolate chips get evenly dispersed. I find that when I add the chocolate chips after, the chocolate chips tend to not disperse evenly or do not mix into the dough nicely and we end up with cookies that have a lot of chocolate chips and some without any. Mix well.
Cookie dough should be thick, a bit sticky but not too sticky. It looks delicious! Time to bake!
Spoon onto a cookie sheet, leaving about 2″ space as these cookies do spread. I used a cookie scoop so they are all the same size. Bake at 350F for 6 to 8 minutes or lightly golden.
If the cookies are over baked, they will become super crunchy. Let cool slightly before using a flipper/turner to loosen cookies. If you try to loosen cookies from cookie sheet too soon from the oven, they may break (but they still taste wonderfully delicious!).
Chocolate Chip Cookies
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
2-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
3/4 cup milk chocolate chips
Cream butter and sugars. Add vanilla and eggs one at a time, beating well after each addition. Add flour, baking soda, salt and chocolate chips. Mix well. Drop by spoonfuls or scoop onto cookie sheet. Bake at 350F for 6 to 8 minutes or until lightly golden, careful to not over bake or cookies will become really crunchy. Store in an airtight container.
I often only bake half of the cookies and the other half, I scoop and place onto a parchment paper lined cookie sheet. I then freeze it overnight before placing into a freezer bag or freezer safe container. That way, any time we want cookies or need something in a pinch, we can take some out of the freezer, place on baking sheet and bake at 350F for 6 to 8 minutes or until lightly golden. They are delicious and taste like they were freshly made!
