Chocolate Chip Cookies

These classic chocolate chip cookies are my go-to recipe for basic scrumptious cookies.

They always turn out perfectly and will stay good in the fridge for up to 3 days - or in the freezer for up to 6 weeks in an airtight container.

I always use King Arthur flour as I can taste the difference with cheaper brands. It's really just my preference but try it with King Arthur and let me know if you think it makes a difference.

I'd love to know if you try this recipe. :)

Yield: 40

Author: Karen - Oventry.com

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Classic Chocolate Chip Cookies

These are always a big hit and they are my most requested cookies!

Prep time: 10 MinCook time: 9 MinInactive time: 1 H & 10 MTotal time: 1 H & 29 M

Ingredients

• 3 cups unbleached all-purpose quality flour (I use the King Arthur brand)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp kosher salt (sea salt or table salt can also be used)
• 1 cup unsalted butter - softened
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 2 tsp pure vanilla extract
• 3 large eggs - room temperature
• 2 cups semi-sweet chocolate chips

Instructions

1. Whisk together flour, baking soda, baking powder, and salt in a small bowl. Set aside.
2. Use a hand or stand mixer on medium speed to mix together butter and sugars until creamy - about 3 minutes. Scrape the sides to assure an even mixture.
3. Add vanilla.
4. Add in eggs one at a time and mix well. The batter should be smooth and creamy.
5. Use the lowest speed on your mixer to slowly add in flour mixture. Mix just until you no longer see the white flour.
6. Fold in chocolate chips.
7. Cover bowl and chill in fridge for 1 to 2 hours.
8. After dough has chilled, preheat oven to 340° F and line a baking sheet with parchment paper or silicone mat.
9. Using an ice cream scoop, place cookies approximately 2" apart on the baking sheet. Bake for about 9 -12 minutes. Don't overbake! Make sure to keep an eye on the cookies. Cookies should look golden crisp on the edges.

Notes

Alternatively, you can use bittersweet chocolate bars cut into small bits with a serrated knife. For this recipe, I would use two or three 4-ounce bars of chocolate depending on your preference.

Oven times vary. Watch the cookies through your oven window to assure the cookies do not overbake.

I use dark brown sugar for these cookies as the dark brown sugar contains more molasses which enhances the flavor.