Hey guys! I’m pretty proud of today’s post! A lot of trial and error into finding the perfect chocolate chip cookies recipe.
I cannot even count how many times I have made chocolate chip cookies in my time. It is actually the first thing I ever baked by myself as a kid. I used to have my mom buy a bag of chocolate chips and I would follow the recipe on the back of the bag.
There’s this memory I have of me and my best friend making chocolate chip cookies at her house and wasting SO MANY ingredients being silly little girls. The first batch we made got thrown away because we got egg shells in it. Then multiple batches were wasted because we didn’t mix the dry and wet ingredients together correctly. In the end her mom had to help us understand what the directions were saying and made some pretty yummy cookies for her family.
In the past few years I have been trying to replicate my husbands grandmother’s famous chocolate chip cookies recipe. She past away and took with her her secrets to making the best chocolate chip cookies.
Spoiler alert! This chocolate chip cookie recipe is NOT Mi-Mi’s perfect recipe. Although I still want to try to duplicate the recipe, this one is of a different kind. I am still trying to perfect Mi-Mi’s cookies and will share with everyone when I succeed <3
These chocolate chip cookies are thick and gooey, loaded with melty chocolate chips!
It’s time to walk you through the process of making these delicious chocolate chip cookies!
I found this recipe on Happy Money Saver blog. I just tweaked the instructions slightly. You can find the original post here!
The first thing to remember is to preheat your oven to 350°F
Next, you want to whisk together your dry ingredients. This includes; flour, baking soda, baking powder, and salt. Set aside.
In your stand mixer bowl (or another larger mixing bowl) cream together your butter and sugars.
The trick here is to use dark brown sugar. The darker color results from having more molasses in the sugar, making your cookies come out sweeter and more gooey!
Once your butter and sugars are creamed together add your eggs one at a time. Incorporate each egg before moving on to the nest step.
Tip: Using room temperature eggs helps them mix in easier because the whites are not held together as strongly as with cold eggs.
After your eggs are incorporated, add in your vanilla extract.
Next, slowly add in your dry ingredients. I usually use a rubber spatula and slowly and continuously scoop in the dry ingredients until it is all in there.
The last step is adding in your chocolate chips. I like to fold them into the dough by hand so they don’t break up into pieces.
The recipe calls for a 12 ounce bag of chocolate chips, but I like to use about a bag and a half because I am addicted to chocolate 🙂 I add in the one bag to the dough, form the balls and then push more chocolate chips into the cookies before baking.
Store the cookies in a zip lock bag or Tupperware container.
TO FREEZE: After you form the dough into balls, freeze on a plate or flat surface. Once the dough is frozen move the cookies into a freezer bag and freeze up to 3 months. When you wish to bake them, simply place frozen cookie dough onto a cookie sheet and add 2 minutes to your baking time.
Chocolate Chip Cookies
- medium bowl
- mixing bowl
- Hand or Stand Mixer
- large ice cream scoop (optional)
- cookie sheet
- 3 1/2 cups all-purpose flour
- 1 1/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 3/4 tsp salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups dark brown sugar
- 1 cup + 2 Tbs granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 12 oz + Chocolate Chips can use more!
- Preheat oven to 350°
- In a medium bowl whisk together your dry ingredients (flour, baking soda, baking powder, and salt)
- In your stand mixer bowl (or another large mixing bowl) cream together butter and both sugars
- Add eggs one at a time, mixing until incorporated
- Add in your vanilla extract
- Slowly add your butter/sugar creamed mixture. Mix until the dry ingredients are incorporated
- Hand mix in your chocolate chips
- Using your large ice cream scoop (or measure 4 tbs of dough) place cookie dough balls on your cookie sheet.
- Bake in preheated oven for 15-17 minutes
- remove immediately from cookie sheet to cool on wire rack. (If you like a more "done" bottom let cool for a few minutes before removing from cookie sheet)