Makes 3 dozen cookies
Everyone needs a dependable chocolate chip cookie recipe! Loved by kids and adults alike, chocolate chip cookies are a classic for a reason!
This is probably the most used recipe on our website, simply because the occasions for a good cookie are almost endless. The need to provide a quick and easy dessert for a get together comes up almost weekly for us! We like to make a batch or two of these to scoop and keep in the freezer. Then whenever the need arises, BOOM! Dessert ready in just ten minutes of baking time 😎
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Directions
- Preheat the oven to 350 degrees.
- Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
- Place the butter and both sugars into the bowl of a stand mixer, or just a large bowl if using a handheld mixer. Turn the mixer on low until combined, and then increase the speed to medium high until the mixture is creamed together. This will take 2-4 minutes. The mixture should look lighter in color and fluffy.
- Add in the egg and vanilla and mix to combine, scraping down the sides of the bowl as necessary.
- Once well combined stop the mixer and add the flour mixture. Mix on low speed until just combined.
- Add the chocolate chips and mix until evenly distributed.
- Take a bite of cookie dough to make sure it tastes okay 😉
- Line your baking sheets with parchment paper. Use a standard size cookie scoop to portion out the dough, using 12 cookie dough balls per baking sheet.
- Bake the cookies for 9-11 minutes, or until the edges are golden brown, the middles of the cookies might not look quite done yet but that’s okay! They will set up as they cool.
Twin Tips
- Use room temperature butter, NOT melted or cold. Either one of those extremes can spell disaster for the texture of your cookie
- Make sure the butter and sugar are well creamed together. (Katie used to skimp on this step to save time and her cookies kept overspreading in the oven!)
- Don’t crack the egg in while the mixer is running! The number of times we have lost a piece of eggshell in the dough from doing that is just embarrassing 😅
- Use a cookie scoop! This will ensure your cookies will bake evenly
- If the cookies spread a little too much in the oven for your liking, no problem! You’ve got about a minute after they come out of the hot oven to shape them. Use a spoon to gently push the edges together
- For best results, refrigerate the cookie dough for thirty minutes before baking. This step will help them keep their shape. But if you don’t have time, just skip this step(we do it all the time)
Tips For Freezing
- Always scoop the cookie dough into balls before freezing. Trust us, trying to wrestle an entire lump of dough after it’s frozen(or even just refrigerated) is not fun!
- Scoop the dough into balls on a baking sheet or plate and put them in the fridge for 20 minutes to harden initially. Then you can throw all the balls into a freezer bag without them all sticking together!
- As with anything you freeze, get as much air as possible out of the bag before sealing. This helps prevent freezer burn
Happy baking!
Katie + Beth| Twins at the Table
