Chocolate chip cookies. A classic. Melt-in-your-mouth amazingness.
Chocolate chip cookies are my downfall. I love the raw cookie dough. I love them fresh out of the oven. I love them cold out of the fridge. And I love them frozen and chewy.
I may have had four on the night I made them…and then two for breakfast the next day. I said MAY HAVE. Except that…I totally did. Sorry…but I’m not sorry. Let that be a warning to you: if you make this recipe, you. can. not. stop. eating. them. Try to make them around the time your friend has a birthday. This is what I did and it helps majorly!
This recipe is adapted from a wonderful cookbook I received as a gift from my culinarily-talented uncle: The Silver Palate Cookbook. This cookbook is timeless and loaded with kitchen wisdom and quotes. For example: Life is uncertain: Eat dessert first. The Silver Palate Cookbook is filled with so many delicious recipes with the freshest ingredients and simplest instructions.
Fact: if you picked up my copy of this cookbook it would just naturally open to page 321: Chocolate Chip Cookies….I’ve made them that many times. The truth is in the binding! Thank you, Silver Palate, for the flawless recipe. Okay…enough talk. Prepare for the BEST chocolate chip cookies of your life. For real. No joke. Get baking!
- Makes about 25 large size cookies or 80 mini cookies
- 1 cup (2 sticks) of unsalted butter at room temperature.
- 1 cup of brown sugar
- 3/4 cup of white granulated sugar
- 2 eggs
- 1 & 1/2 tsp. of vanilla extract
- 2 cups of unbleached all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 10 oz. package (about 1 & 1/4 cup) of Ghirardelli 60% cacao bittersweet chocolate chips
- Parchment paper
- Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper.
- Cream the butter and both sugars until the mixture looks light and fluffy. Add in the eggs and vanilla extract. Combine well.
- Sift the flour, baking soda, and salt together in a separate bowl. Then transfer it into the bowl containing the wet ingredients. Combine well.
- Add the chocolate chips to the cookie dough and combine so they are well dispersed. Scoop desired (large size or mini) amount of cookie dough onto your parchment paper lined cookie sheets. NOTE: I make large size cookies almost every time. This gets me 9 cookies on each cookie sheet. That should give you a better idea.
- Bake in the center of the oven. 15 minutes for large size cookies and 10 minutes for mini cookies. Remove from the oven when the centers of the cookies are still slightly soft and the edges are golden brown. Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack or plate for serving.
EXTRAS: May I suggest 1 cup of chopped walnuts or pistachios if you’re a nut-lover. You could also add 1 cup of shredded coconut and let me know how delicious that turns out! And if you like to experiment with extracts and you’re a mint lover, substitute the vanilla extract for mint! Yum.
Please enjoy these cookies with your family and a tall glass of milk. I know this will be my go-to recipe for years to come. Thanks for reading!