Who doesn’t swoon over homemade chocolate chip cookies?😍 There are several shortcuts when you’re in a pinch but there’s nothing quite like the aroma of these beauties in the oven. My secret?…the chocolate.
To amp up the “yum factor” I use bittersweet chocolate. I began baking with bittersweet chips a few years ago because I have family members with food allergies and finding a chip that was both delicious and nut-free was a bit challenging. Of course, always check the labels to be sure they are safe for you and yours but my chips of choice are Ghirardelli Bittersweet, Premium Baking Chips. I’ll admit, they are a bit more costly, but they make all the difference in this recipe. Let me know what you think! 😊
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Ingredients:
- 3/4 cup granulated white sugar
- 1 cup light brown sugar
- 1 cup butter, softened*
- 1 tablespoon vanilla
- 2 large eggs, slightly beaten
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3 cups bittersweet chocolate chips
Directions:
- Preheat oven to 350°
- Combine dry ingredients (flour, baking soda, salt) and set aside
- Cream sugars and butter
- Add vanilla and eggs and mix well on medium speed
- On low speed, gradually add dry ingredients to creamed mixture. Once all dry ingredients have been added, increase speed to medium, and blend until combined. Scraping bowl as needed.
- Stir in chocolate chips
- Using a 1 tablespoon cookie scoop, place dough rounds on a baking sheet about 1½” apart.* Slightly flatten the tops.
- Bake for 10-12 minutes or until golden (an extra minute or two in the oven will result in a crunchy cookie).
- Rest on the baking sheet for 1 minute before transferring to a wire cooling rack.
* Tips for making a perfect batch!
- Butter should be softened but not soft. If it’s warm and/or overly soft the cookies will lose their shape in the oven and you will have a tray full of flat, sad-looking specimens. Of course, they will still taste wonderful so, glass half full!😉
- Store batter in the refrigerator between batches so the dough stays chilled for the same reason listed above.
- I began using a silicone baking liner on my cookie sheets several years ago and I’ve never looked back. Parchment paper will help keep things tidy but it’s also expensive. Reusable silicone liners are my go-to for cost-conscious and fabulous results.
Did you make this recipe? Tag @simplysteeyn on Instagram
