Don’t you agree that every single blog should have a chocolate chip cookie post? Well, I do! I found this recipe on Dorothy’s blog Crazy For Crust. She has the best blog, and I have been following it for a year or two! I actually used the same recipe as I did for the Kit-Kat Cookies I made a month ago, except I used milk chocolate chips instead. I think these are seriously the best cookies I have ever made! (Can you say something like that humbly???) Anyways, these cookies really do need to happen in your kitchen, because I know you will end up as geeked about them as I am.
Chocolate Chip Cookies
Yield: 24 cookies
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cup milk chocolate chips
- Cream butter and both sugars until combined.
- Combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
- Turn mixer on low. Add egg, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips.
- Important: Cover bowl with plastic wrap and chill dough for at least 2 hours. They taste best when baked from the refrigerator.
- Preheat oven to 350°. Line cookie sheets with parchment or silpat liners.
- Scoop out 2 tablespoon sized balls and place two inches apart on cookie sheet.
- Bake for about 10-12 minutes. 10 minutes will be slightly underdone (the way I love them) but if you like a more done cookie, let them bake an extra minute or two. Let cool for 5 minutes, and then remove from pans to cool completely.
For the XL sized cookies check out Dorothy’s post here.