Bold claim, I know. But these cookies are the business.
From a young age I loved baking chocolate chip cookies. If I’m being honest, it was probably more of an obsession…but who needs to know that.
And I wasn’t a fat kid, if you were wondering, based on the last comment. Who knows how I dodge that one, but maybe it had something to do with the variety of sports I played.
At the age of 10, the recipe on the back of the Nestle chocolate chip bag was ingrained into my memory, so I could bake them on a whim whenever I felt like it. I just had to be sure that there was some softened butter conveniently lying around on the counter.
Sheesh. Just check out that melty, chocolaty goodness. It’s pure heaven biting into one of these, fresh from the oven.
When I finally got an Easy Bake Oven for Christmas, I felt that it further honed my baking skills and recipe repertoire (you know with Pop Tarts, mini doughnuts and bite-sized brownies). The only drawback, was that this miniature oven made like 1 medium-sized cookie or 4 little cookie nibbles and I had 5 other siblings.
You do the math.
I would be baking baby cookies with a light bulb for HOURS if I didn’t realize the real oven was the way to go when it came to chocolate chip cookies. Baking anything with a light bulb just sounds like slave labor, because it is.
With years of cookie baking under my belt, I’ve tried a variety of recipes–dozens and dozens of recipes—but I am confident in saying that this one suits my fancy.
These have the perfect amount of chocolate chips. They are chewy but not too under-baked and doughy. They are slightly cakey and hold their shape, rather than turning into a crispy pancake in the oven.
Sidenote: the crispy pancake cookie, in my opinion, is the absolute worst kind, because they look so flat and sad. Also, when you try to take them off the sheet they are all baked together and crumbly. Which means that you automatically have to eat them up right away, since you can’t let those precious cookie pieces go to waste, and you don’t want there to be evidence of the ugly cookie disaster that just went down.
But these little beauties, they are perfect in every way. Follow this recipe, and you’ll have no shame in baking these up for friends, or perhaps bringing them along when meeting the parents for the first time (don’t worry, it went over very well 
).
Just watch yourself, because you may have mad riots coming your way when the last cookie has found the bottom of someone’s belly.
Enjoy these tasty morsels, fresh from the oven, with a glass of milk, or even a week later if they are stored in an airtight container.
Chewy Chocolate Chip Cookies
Print Recipe!
Makes about 3 dozen, medium-sized cookies
Ingredients:
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar (I used half dark and light brown sugars)
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In a small bowl, combine flour, baking soda, salt and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the softened butter with both sugars and beat on medium-high speed until light and fluffy, for about 1 minute. Add the vanilla and eggs and beat on medium until well mixed, for another minute. Gradually, add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with a silpat or parchment paper. *We use a 1 ½-Tbsp sized cookie scoop and they make perfect medium-sized cookies.
Bake until cookies are golden around the edges, but still soft in the center, about 9 to 12 minutes. Remove from oven, and let cool on baking sheet for 2 minutes. Transfer to a wire rack, and let cool completely. You can store cookies in an airtight container at room temperature up to about 1 week.
From the Little Yellow Kitchen,
Chrissy
