Remember last year when we made a healthy chocolate silk pudding for Valentine's Day? This year I decided to share one of my favorite recipes. Okay, so they aren't really Valentine's cookies. They are just chocolate chip cookies. Actually, they are the BEST chocolate chip cookies ever.
The trick to the recipe is three fold:
- Make certain your eggs and butter are room temperature when you are ready to make the cookies (3-4 hours on the counter should do the trick).
- Let the batter get cold in the refrigerator for 2-3 hours. It makes the cookies SO MUCH better.
- Use high-quality semi-sweet chocolate chips like Ghiradelli. You simply won't achieve the same results with Nestle or Hershey's and kids don't even know the difference.
(makes 3 dozen)
1 c. butter
1 c. brown sugar
1/2 c. sugar
1 teaspoon vanilla
3 cups flour (I usually make 1 of these cups wheat flour, and use slightly less than what it calls for)
3/4 teaspoon salt ( I prefer Kosher salt)
1 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips, or just throw in the whole bag if you like a lot of chocolate
Cream butter, brown sugar and white sugar together in a mixer. Then add the eggs, one at a time. Beat until creamy. Add the vanilla.
In another bowl mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, stop the mixer and add the semi-sweet chocolate chips, mixing them in by hand. Drop a teaspoonful onto a ungreased cookie sheet. Mold them into a ball or just use a cookie scoop.
Bake on 350 for 9 minutes (no more). Place on wire rack to cool. Enjoy!
Recipe slightly adapted from stephmodo.