A Day In The Life: Homemade Chocolate Chip Cookies

When weather gets colder, heating up the oven is my favorite thing to do. Baking is such a stress relief, especially when it’s a recipe everyone knows and loves. So, when my husband requested my homemade chocolate chip cookies I couldn’t turn him down. This recipe is just wonderful. You get a slightly crisp outside and the gooiest, chewiest, most delicious, chocolaty center. And while it’s not recommended to eat, the cookie dough is to die for! Now it’s your turn, heat up that oven, pull out the mixer and get to baking! I promise this going to be one of your favorite recipes.

What you need:

1 cup (2 sticks) butter, softened

¾ cup granulated sugar

¾ cup light brown sugar, packed

1 tsp vanilla extract

2 eggs

2 ¼ cup flour

1 tsp baking soda

¼ tsp salt

1 package (11.5 oz) semi-sweet chocolate chips

Directions:

1. Preheat your oven to 350^oF.
2. Beat the butter, sugar, brown sugar, and vanilla in a large bowl with a hand mixer until creamy. Add the eggs and beat well.

*** An update (or side-note): I've been asked why I use equal parts brown sugar and granulated sugar. The reason for this is that it helps keep the cookies moist. Most recipes call for 1 cup granulated sugar with 1/2 cup brown sugar. You can use this if you are someone who likes a more crisp cookie.

3. In a separate bowl, combine flour, baking soda, and salt. Don’t worry about sifting the flour. I always sift for cakes and breads, but not for cookies. This works for me, but if you must sift, sift to your heart’s content.

4. Slowly add the flour to the egg and sugar mixture, beating with a hand mixer. Beat until well blended.

5. Fold in chocolate chips.

6. Drop cookies by the tablespoonful (or larger) onto a greased cookie sheet. Bake for 8-10 minutes or until edges begin to look golden brown.

*** Another note: I used two different types of pans, the dark nonstick in the picture below and a shiny aluminum pan. The dark nonstick yielded fluffier, thicker cookies while the aluminum pan made thinner, more largely spread cookies.