One of the best and simplest of all desserts has to be the homemade chocolate chip cookie. Talk about nostalgia. I think back to making cookies with my mom and eating the batter (yes, she let us eat some any of the batter we made and it was well worth the risk in my opinion!).
I love making chocolate cookies for my husband because he loves them and I think it makes him feel loved. Luckily, his job for the year is only five minutes away so he comes home for lunch every day. Henry and I love being able to see him in the middle of the day, and today we have some chocolate chip cookies waiting to surprise him when he gets here.
As I've mentioned before, my husband is a picky eater, and he is even picky about his chocolate chip cookies. I've tried many different versions and cooked them at all different temperatures and finally found his favorite. Below is my go to recipe.
I never think to take the butter out of the refrigerator in time for it to soften, so I always just put the wrapped sticks of butter in the microwave for about 15-20 seconds.
One of my favorite smells is the smell of beating the butter, sugars, and vanilla. Yum!
I know most people will tell you to combine your dry ingredients before you mix them with your wet ones. I never do it.
Now for the chocolate chips, my favorite part. Add as many as you like. I'm of the mind that you can never have too many. You can also divide your batter at this point and put different mix-ins in each. Try nuts, m&ms, dried fruit, white chocolate, peanut butter cups, any combination of those, or whatever your mind can concoct.
Try not to eat all the batter...
I always mold my cookies before putting them on the cookie sheet to get an even bake throughout. Rather than a cookie dough ball, they are about 1/2 inch thick throughout. Also, it's essential to make sure you have a good chocolate chip to cookie ratio. The more chocolate chips I get in a cookie, the happier I am!
I've found that baking the cookies at a lower temperature for a longer time leads to a more evenly cooked cookie. If you want it softer on the inside, try turning up the temperature and/or not mushing your cookies so much (keep them more ball shaped). I keep checking on the cookies and turn the cookie sheet about halfway to three quarters of the way through.
Leave them on the cookie sheet to harden some for about 2-5 minutes before transferring to a cooling rack. I like to eat them right away in all their hot and gooey glory, but my husband prefers it once they cool a bit and are less soft. To each his own.
I always only make one batch at a time and save the rest of the dough. That way we get warm, fresh cookies each time. You will need to bake them a little longer once they've been in the fridge.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 package chocolate chips
- Other mix-ins, optional
- Beat sugars, butter, and vanilla until creamy.
- Add eggs and beat until combined.
- Add flour, salt, and baking soda and mix until combined.
- Stir in chocolate chips and any additional mix-ins.
- Place formed cookie dough balls on prepared baking sheet.
- Bake at 325 degrees for 8-12 minutes until golden brown.
- Remove cookie sheet from oven and allow cookies to cool on baking sheet for 2-5 minutes until solid
- Remove cookies from baking sheet and allow to cool on wire rack.