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Hello everyone and welcome to my first recipe post! I just want to briefly apologize for the not so great images and the rough around the edges posts. This is my first time ever creating a blog and posting recipes, as I practice and get more experience I hope to provide better content for all my readers and eventually come back and give all my posts a makeover to make them more appealing. Thank you so much for your support and patience and I hope you enjoy the recipe!
There are a lot of chocolate chip recipes on the internet, all of them different in taste and texture. I have tried many recipes in my life, most recently I’ve tried Tasty “Perfect Chocolate Chip Cookie”. Although I loved the chewiness and texture my taste buds did not appreciate the toffy like taste that came from the brown butter.
For me personally, I was not a fan and found myself going back to a more traditional way of making cookies. There is nothing especially amazing about this recipe it is just a quick and easy way to make chocolate chip cookies. The only special thing about this recipe is the technique used that I stole and altered from a previous job I use to have.
Chocolate Chip Cookies
Equipment
- Stand mixer or large bowl and hand mixer
- Measuring cups and spoons
- Strainer
- Spatula or spoon
Ingredients
- 1 Cup Butter Soften
- ¾ Cup Brown Sugar Dark
- ½ Cup Sugar Granulated
- 2 Ea Eggs
- 1 Tsp Vanilla
- 2 ¼ Cup Flour All-Purpose
- 1 Tsp Baking Soda
- 2 Cups Chocolate Chips Semi-Sweet
Instructions
- Preheat your oven to 350
- In your mixer or a large bowl cream the butter, brown sugar and granulated sugar until the mixture becomes almost white in color and fluffy
- Once the mixture is properly mixed, add the vanilla and one egg at a time and mix in a low speed until it is incorporated
- To your wet ingredients sift in your flour and baking soda
- Fold in your flour into your wet ingredients with a spatula or spoon until almost all the flour is incorporated
- At that point add in your chocolate chips and finish incorporating all the ingredients
- Using a cookie scoop, scoop your dough on a baking sheet that has been lined with parchment paper. Make sure to spread them out
- Bake in the oven for 10 to 11 minutes
- Enjoy once cooled