So with the holidays coming up, I wanted to make some kind of cookie. However, being the indecisive person that I am, I couldn’t decide between chocolate chip, sugar, or gingerbread cookies. I turned to my Facebook page and let the people decide for me. The votes are in and the winner is…chocolate chip cookies! I was kind of hoping that this would be the winner because I had just bought a bag of red and green chocolate chips last week without knowing what I was going to make with them.
I found this recipe during the holiday season last year and I got rave reviews when I served these cookies at my apartment and when I gave them as gifts. Not only are they super yummy, but they’re actually a lot easier to make than you would think. You can customize them according to what size you want them, how soft or crunchy you want them, and even what stuff you want to mix into the dough (different types of chocolate chips, nuts, etc). Try it out and make it the way you like your chocolate chips cookies!
Amazing Chocolate Chip Cookies
(makes 2-3 dozen cookies)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1-1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1-2 cups semisweet chocolate chips
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the butter, brown sugar and white sugar until well blended. Beat in the vanilla and eggs until light and creamy. Mix in the sifted ingredients, 1/2 of it at a time, until just blended. Stir in the chocolate chips by hand using a wooden spoon. Cover bowl with foil or plastic wrap and refrigerate for 30-60 minutes (or you can put the dough into a container to put in the freezer and make cookies whenever you want like those Tollhouse tubs).
- Preheat the oven to 325 degrees F (165 degrees C). Line a cookie sheet with foil or parchment paper.
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store in an airtight container for up to a week.