Chocolate Chip Cookies

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I mean who doesn’t love chocolate chip cookies? Simple and delicious. Sit back and let your kid(s) do all the work. If only she would wash all the dishes!.

This recipe is based on the classic chocolate chip cookie. I have stolen this recipe from my friend Kirsten, who in my opinion makes the best chocolate chip cookies. Her secret is adding at least one more cup of flour (I also bake them for 11 minutes). It makes the cookie more like a cross between a biscuit and a scone. Even though there is just as much butter and sugar, it somehow feels healthier for you. They freeze really well and don’t require much thawing before they can be enjoyed.

TOOLS OF THE TRADE

  • Kitchenaid Mixer (while it is not a must, it makes the thicker dough, from the extra flour, much easier to mix)

RECIPE

  • 3.25 TO 3.5 cups of AP flour (18.5 ounces)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup butter, softened

  • 3/4 cup sugar

  • 3/4 cup brown sugar, packed

  • 1 tsp vanilla extract

  • 2 eggs

  • 12 oz of chocolate chips

DIRECTIONS

  • Preheat oven to 375

  • In a medium sized bowl, mix flour, baking soda and salt together

  • In the stand mixer bowl, beat softened butter and both sugars together until creamy

  • Add vanilla and eggs, one at a time (on the #2 mixer setting) until incorporated

  • Gradually add in the dry mixture until incorporated, followed by the chocolate chips

  • Put small to medium sized balls onto ungreased cookie sheet

  • Bake for approximately 11 minutes (I consider them done just when the tops start to brown and the bottoms are SLIGHTLY browned.

  • Transfer to a cooling rack



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