Line baking sheets with silpats or parchment paper.
In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes.
Add the eggs and vanilla and mix to combine.
In a bowl, whisk together the dry ingredients.
Turn off the mixer and add the flour mixture.
Mix until almost incorporated then add the chocolate chips. (We prefer semi sweet or a combination of milk and semi sweet.)
Scoop cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop, lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they don’t end up touching.
Bake for 8 minutes, or up to 10 depending on your oven.
Remove when the bottoms look set but the tops are not yet brown, just golden in some places.
Allow to cool for 2 minutes before moving to a cooling rack or into your mouth.
This recipe does not need totally softened butter. When you can press one with a thumb and leave a nice thumbprint without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to speed up the softenening.
Chocolate chip cookie dough will freeze quite well for up to 3 months.You can roll the dough into a log, wrap well with plastic wrap and foil and freeze.Or, you can form the dough into cookie sized balls and place on a cookie sheet to freeze, then transfer to a freezer bag.
Our Favorite Chocolate Chip Cookies
Amount Per Serving (1 g)
Calories 270Calories from Fat 126
% Daily Value*
Saturated Fat 8g50%
Vitamin A 349IU7%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes