Chocolate Chip Cookies

Heather says:
Thin, chewy, classic chocolate chip cookie recipe. Yes, I’ll post a puffy, cakey version tomorrow. Well, if I can remember to buy shortening.

Thin, chewy, classic chocolate chip cookie recipe.

Chocolate Chip Cookies Ingredients:

  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks butter) softened – allow them to sit at room temperature for 30 minutes or cheat & grate it
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar (packed)
  • 1 TBSP vanilla
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips

Preheat the oven to 375°F. When making cookies, give the oven a few extra minutes preheating. This lets the sides and top also heat up, not just the air

In a medium sized bowl combine the flour, baking soda, and salt. Stir with a fork or whisk to thoroughly mix. Set aside.

With a stand mixer or hand mixer, cream the butter. Then add the brown sugar, white sugar, and vanilla.

chocolatechip5.jpgAdd the eggs one at a time.

chocolatechip7.jpg

Add the flour mixture and mix on low until just mixed. Be sure to scrape the sides and bottom of the bowl with a spatula.

Add the chocolate chips and stir by hand.

Drop by rounded tablespoon onto a room temperature, ungreased baking sheet. I use a cookie scoop, it’s much faster and less messy for those of us not gifted with coordination.

If you are like me and only have a limited number of baking sheets, cool the sheets between batches with tap water. Don’t just pour cold water on the sheet, you’ll warp it. Instead, wash it with warm soapy water and then finish cooling it down with a cool, tap water rinse.

Thin, chewy chocolate chip cookies

These cookies spread, leave plenty of room between each one, unless you enjoy conjoined cookies.

Be sure the sheet is thoroughly dry and cool before adding the next batch. A warm cookie sheet will cause burned edges.

Bake at 375°F for 9 – 11 minutes. Cool on the baking sheet for two minutes and then transfer to a wire rack to cool completely.

Enjoy.

Yields slightly more than 3 dozen cookies.

a quick round up of all the cookie, biscotti, and other treat recipes here on Home-Ec 101.

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2 Comments

  1. janna on November 29, 2009 at 4:54 pm

    I have a quick trick….I put my dough in the fridge for 30 minutes to an hour so that I do not get flat cookies….and they do not spread together… :O)

  2. Angela on November 29, 2009 at 4:42 am

    I was going to make some tonight, but just ate chocolate chips instead… will have to make some tomorrow I think.

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