There are so many good chocolate chip cookie recipes out there. Whew! I have my favorites, but am always trying new recipes. Isn’t it great to have a recipe on hand depending on whether you want a chewy cookie or a crispy cookie or maybe a cake-like cookie? I like to have options and believe variety is the spice of life. It’s one of the reasons I am always trying new recipes. While I am not guaranteed of the outcome, many times I am very pleased when I find a keeper; a recipe so good I will not only make it again, but want to share it on this blog. This chocolate chip cookie recipe fits the bill.
First, you’ll want to get all your ingredients in place. This makes it so much easier to make any recipe. There is a French phrase – mis en place – translated means “everything in its place”. Joy the Baker has a great post about this phrase and getting all your supplies and ingredients ready before you start cooking or baking. I will admit that I don’t always do this, but when I do, everything seems to go smoother and is more relaxing.
In a medium sized bowl, sift together the flour, baking soda and salt. Set this aside.
Using an electric mixer, cream together the butter and sugars until mixture is pale and fluffy, about 4 minutes.
Next, add the egg and vanilla extract and mix in. Reduce the speed on the mixer to low and add the flour mixture until just combined. Don’t overbeat.
Using a spoon (or spatula), add in the chocolate chips.
Cover with plastic wrap and place in the refrigerator for at least one hour or overnight. I placed the dough in the frig for one hour and maybe next time I will try the overnight version, but let’s be real, I wanted to try those cookies (sooner rather than later)!
Preheat the oven to 375 degrees F. Prepare a cookie sheet or baking pan using parchment paper. I used a small ice cream scoop and placed the cookie dough on the prepared baking sheet. Place dough balls 2 inches apart (dough will spread) on the baking sheet. Flatten dough balls with the back of a small glass or the palm of your hand.
Bake until the edges are slightly browned, for me this was about 10 minutes (the original recipe states 12-15 minutes). When you take the cookies out of the oven, leave on the baking pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days. Will they last that long? Nahhhhhh!
This makes a great afterschool snack. In the mood for Girl Scout thin mints? Try this recipe; you’ll love it.
- 1 1/4 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup plus 2 tbsp unsalted butter at room temperature
- 3/4 cup firmly packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
In a medium sized bowl, sift together flour, baking soda and salt. Set aside.
Using an electric mixer, cream the butter and sugars together until pale and fluffy, about 3-4 minutes. Add the egg and beat until mixed, about 1 minute. Next, add the vanilla and reduce the speed to low and add the flour mixture until just combined. With a large spoon, add the chocolate chips and mix until combined. Cover and refrigerate dough for at least one hour, but could be overnight. (I refrigerated 1 hour).
Preheat oven to 375 degrees F. Prepare a cookie sheet or large baking sheet with parchment paper or butter. I used a small ice cream scoop and place ccokie dough balls on baking pan 2 inches apart. (they will spread)
Bake until slightly brown at the edges, about 10 minutes. When you take out of the oven, leave on baking pan for 5 minutes and then cool on a wire rack. Store cookies in airtight container at room temperature for up to 4 days (they won't last that long :)).
Recipe adapted from The Supper Club