Saturday, May 28, 2011

Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies recipe by Barefeet In The Kitchen
I am ridiculously happy with these chocolate chip cookies. I've tried dozens of chocolate chip cookie recipes over the past year, in a search for THE one recipe that will make me happy. Everyone has an opinion on what a chocolate chip cookie should be; for me these are perfect.

They are not too thick and definitely not thin, just chewy enough and still crisp around the edges. This recipe makes a huge batch of cookies. I usually bake a few dozen and then freeze the remaining dough. I love to have extra cookie dough in the freezer for those nights when we just want a few warm cookies after dinner.

Classic Chocolate Chip Cookies
Yield: 6 dozen cookies
(printable recipe)

2 cups butter, cold and cubed
1 cup sugar
2 cups light brown sugar
1 cup dark brown sugar
4 eggs
6 cups flour
2 tsp sea salt
2 tsp baking powder
1/2 tsp baking soda
4 cups semisweet chocolate chips

Preheat oven to 375 degrees. Cream together the butter and the sugars. Add the eggs and beat until fully incorporated. Sift the dry ingredients together and then slowly add to the wet ingredients. Fold in the chocolate chips. Use a medium size scoop to place dough onto cookie sheet lined with parchment or a silpat mat. 

Bake 8-9 minutes until barely browned around the edges. Remove from the oven while still soft and let cool 1-2 minutes on cookie sheet. Transfer to wire cooling racks and let cool completely before storing in an airtight container. Enjoy!

 

6 comments:

  1. Well they certainly sound perfect, and look great too. I agree it's actually much more difficult to make a cookie than one thinks.
    Mary

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  2. I have chocolate chip cookies on the menu for this weekend. These look great and so happy to see a combination of light and dark brown sugar. I am planning to try that too! Thanks Mary!

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  3. Do you add the sugar to cold butter?

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    Replies
    1. Yes, you add the sugar to the cold butter.

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  4. Replies
    1. You're welcome to add it, but I make this recipe without it. (I accidentally made the cookies without vanilla a few years ago and I really liked them that way!) The brown sugars provide a deep flavor and I have never missed the vanilla.

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