These cookies are wicked good. Chewy, crisp, addicting and seriously no good for the upcoming bikini season. That said, they’re totally worth the extra 20 minutes on the treadmill I will be forcing myself to do tomorrow. And I freaking hate the treadmill. Cookies <<< Working out. Hmmm.
I actually made these cookies TWICE today. You see, I have a potluck lunch tomorrow. So, I figured chocolate chip cookies were a win//win item to bring and I would have plenty left over for dessert. But, by the time I stuffed my face with half the cookie dough and baked the rest… there was only enough to bring to the potluck lunch. Problem was, my lovely friend Jessica had given me a request to save a couple so we could make ice cream sandwiches out of them for dessert. Hello, awesome idea! We had two little tikes in the dinner gang, so I whipped up a second batch.
Such a good idea! They came out even better the second time, and sad to say there were not too many left when the 4 of us finished dessert. Make these cookies and serve them to the hungry chocolate chip cookie craving people you love.
Chocolate Chip Cookies
Yield 2 dozen
Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 2 sticks unsalted butter at room temperature
- 1 cup white sugar
- 2/3 cup light brown sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 12 oz bittersweet chocolate chips
- Preheat your oven to 375 degrees (F). Lightly spray your baking sheet with parchment paper then spritz with cooking spray and set aside. Mix the flour, salt, and baking soda together in a small bowel. Beat the butter for about 1 minute, or until smooth.Add the sugars and beat till well blended, about 2 more minutes.
- Add vanilla. Beat in eggs, one at a time, mixing for one minute after each egg is added. Reduce mixer to low speed and mix in the dry ingredients, only mixing until each addition is incorporated. Turn mixer off and pour in chocolate chips. Mix in by hand with a wooden spoon or spatula. Cover the cookies and place them in the refrigerator for about 30 minutes, allowing them to firm up. Once firm scoop slightly rounded tablespoons of the dough onto the cookie sheet, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, they should be golden brown at the edges. Let them cool for 5 minutes then transfer to a cooling rack. Eat and enjoy!