Chocolate Chip Cookies
How many kids don’t like cookies and cakes? My mother always made sure to have them in the house. They could have been Maple Crème Filled Cookies, Whippets, Strawberry Thumbprints, Fudge Chocolate, Lemon Crème Filled, Dad’s Oatmeal, Wagon Wheels, Jos Louis, Vachon Ah Caramel, or a favorite of mine… French Crème with Currants & Icing.
I also grew up with Chips Ahoy Chocolate Chip Cookies 🍪. After school or for dessert, I grabbed a few while sipping a tall glass of milk 🥛… yummy! Well things haven’t changed much except now I make them myself. As I got older, I found them to be too sweet so the alternative to enjoying Chocolate Chip Cookies was to be in control of the amount of sugar.
It’s like Mashed Potatoes; everyone has their own spectacular recipe and there’s no exception with these cookies. I like my recipe and so does David – I think he has no choice otherwise “no more cookies for him”… I’m just joking, lol 😂! The flavor is just right with the perfect amount of sweetness. I also add just enough mini chips to the batter so the cookies are not overly “chocolaty”.
Some like them super flat while others (like me) prefer them thick like the commercial ones. It doesn’t really matter because you can decide on the thickness you want when making these Chocolate Chip Cookies. The secret is to not take too much batter because as they bake, they will expand a lot.
I have a long list of favorite cookie recipes like my Powerhouse Cookies 🏋️♂️, Spicy Gingerbread, Fig Newtons, Butter Pecan, Ma’amoul, Oatmeal Apple Cookies, and these Chocolate Chip Cookies. Give this recipe a try, you won’t be disappointed.
Bon Appétit! 🍽
Note: If you want to freeze the dough, form it into balls, flatten slightly and place on a baking sheet lined with a silicone mat or parchment paper. Transfer to the freezer and when frozen, place them in a re-sealable plastic bag before returning to the freezer. When ready to bake, place the desired amount on a baking sheet and bake as directed although you might have to bake them for a few minutes longer.
Check out these other yummy snack recipes…😀
– Spicy Holiday Chocolate Bark
– Energy Berry Bites
– Sesame Snaps
– Bounty Chocolate Bites
– Lemon Poppy Seed Muffins
– Chocolate Mint Nanaimo Bars
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Chocolate Chip Cookies
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Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1/2 tsp. ground Himalayan sea salt
- 1 cup butter, soft tips & tricks
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- 2 large free-run eggs
- 1 1/2 cups semi-sweet chocolate chips Footnote
Directions
- In a mixing bowl, add flour, baking soda, cornstarch and salt; whisk well and set aside.
- In the bowl of a stand mixer with the paddle attachment, add butter, brown sugar, granulated sugar and vanilla; beat until creamy. Add eggs and beat until well incorporated.
- Add 1/3rd dry ingredients and combine well before adding another 1/3rd, mixing well between each addition. Fold in the chocolate chips.
- Cover with plastic wrap and transfer to the fridge for 30 minutes to 2 hours or up to 2 days.
- Remove the dough from the fridge and bring it back to room temperature, about 30 to 40 minutes.
- Preheat oven to 350ºF and line a baking sheet with a silicon mat; set aside.
- Scoop up about 1 ½ tbsp. of dough, roll each into a ball, slightly oblong shaped on top with a flat bottom. Place on the prepared baking sheet, spacing them evenly.
- Transfer to the preheated oven and bake for 12 to 14 minutes or until light golden brown.
- Remove from the heat and let the cookies cool on the baking sheet for 10 minutes before placing them on a wire rack to cool completely.
Notes
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