Who doesn’t love chocolate chip cookies?! My entire family has a sweet tooth, so I am constantly making some type of dessert. If you come to my house, it is unlikely that you would not be able to find something sweet. Which, isn’t the best thing if you want to lose a few pounds. My entire family has a nice high metabolism, except me!
Anyways… this isn’t bout my wanting to lose weight or dieting. That’s not a fun topic. So chocolate chip cookies!! I can’t take any credit for these delicious cookies except the fact that I baked them and didn’t burn them. Which in my house poses a challenge when your oven is on the fritz. Always check on your cookies, never assume your oven cooks the same as someone else’s. This is a quick and easy recipe. My kids are always eager to help with the cookie making. And right now, more than ever, they appreciate having something to do.
A little shout out to Mrs. Joanna Gains and Magnolia Table cookbook for these delicious cookies. We usually make a peanut butter chocolate chip cookie, which is bomb.com but these are a close second. I like that she, (Joanna) adapted a family recipe to use a little less butter and she only uses brown sugar. I use both brown and white sugar, in my cookies. And I have to say, these cookies have a great flavor just using the brown sugar.
If you haven’t got yourself the Magnolia Table cookbook, I highly recommend it. So many delicious and pretty easy recipes.
Let me know if you make these and how you like them. And, I am always looking for new recipes, if you have one you’d like to share, I’d love to have it!!
From my family to yours, enjoy,
Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 heaping tsp baking soda
- 1/2 tsp salt
- 8 tbsp (1 stick) unsalted butter, at room temperature
- 2 cups light brown sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 - 1 1/2 cups semi-sweet chocolate chips more or less depending on preference
- Preheat oven to 350. Line baking sheet with silicone mats or parchment paper
- In a medium bowl, mix together the four, baking soda and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar on medium-high speed until light and fluffy, 2-3 min.
- Add the eggs and beat until blended.
- Add the vanilla and beat until blended.
- Turn off the mixer and add the flour mixture into the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to hight speed for a few seconds to pull the dough together; it will be chunky.
- Add the chocolate chips and beat on high for 5 seconds to thoroughly and quickly mix in the chips.
- Drop by large spoonfuls on the lined baking sheet; don't flatten them.
- Bake until lightly browned on top, 10-12 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with remaining dough.
- Store the cookies in a tightly covered container at room temperature for up to 3 days.