I have tried numerous chocolate chip cookie recipes. Some are too cakey, some fall flat and some just don’t have that special homemade taste. This recipe was passed down to me from one of my friends, who also has a love for baking.
Rheanna and I met in dental school; we decided that if dentistry didn’t work out, we would open a bakery together! To bad that plan probably would never pay off our school loans, and don’t even live in the same state anymore. But, every time I make this recipe, I think of all the great times we had and recipes we shared.
This really is the perfect classic chocolate chip cookie recipe. It has simple ingredients that create the perfect balance of textures. I love the way they are a bit crunchy on the perimeter, and chewy in the center. I absolutely cannot restrain myself from eating them, just one is never enough.
Classic Chocolate Chip Cookies
2013-05-01 00:03:14
Yields 40
The perfect classic chocolate chip cookie
1 cup unsalted butter
2/3 cup brown sugar
1 1/3 cup white sugar
1 1/2 teaspoon vanilla
1 cup nuts (optional- I didn't use this time)
2 eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips ( I prefer semisweet chocolate)
Preheat oven to 325
Using a stand mixer fitted with a paddle attachment, cream together the butter, eggs, sugars, and vanilla (only cream for a few minutes until the ingredients are smooth, don't over beat or air will get incorporated into the batter and dry out the batter)
In a separate bowl mix all dry ingredients together, using a whisk to break up any clumps in the flour
Slowly begin adding the dry ingredients into the wet ingredients, with the stand mixer on medium until the ingredients are thoroughly mixed.
With a rubber spatula, stir in the chocolate chips and nuts (if using)
Using a ice cream scoop or 1 tbsp cookie scoop, form dough into balls approximately 1", slightly press the cookie onto the cookie sheet ( do not flatten the cookie, it should be a ball)
Bake for 8 mins at 325
Transfer the cookies to a cooling rack and allow to completely cool ( the cookies should look slightly brown on the edges, but the center should look under cooked...as the cookie cools it will firm up and be just right)
Do not over cook. Remove the cookies when the perimeter is golden brown, even though the center may look under cooked, it will cool to perfection!
By Rheanna
The Prepped Chef https://www.pmaapestworld.com/
This recipe makes a large batch, if you make medium sized cookies, so if you are only in the mood to bake a dozen cookies, just freeze the remaining batter, and you have cookie dough ready for the next time you have a craving for delicious homemade perfection.
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About Sheena
There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
These are absolutely delicious, Sheena! Thank you for letting me be your taste tester! Certified yummy indeed!