Balancing the sweet life.

The Perfect Chocolate Chip Cookies

The Perfect Chocolate Chip Cookies

These are the cookies upon which I was raised.  The first recipe I ever memorized.  The recipe that warmed the hearts of family, friends, neighbors, teachers and anyone lucky enough to be offered them.  It is one of my most prized possessions.  Thanks Mom!  You’re the best!

Preheat oven to a temperature of 350 F. Line two cookie baking sheets with parchment paper and set aside.

In a large mixing bowl, place ~

1 pound (4 sticks) unsalted butter, softened

2 cups brown sugar, packed

1 1/2 cups granulated sugar

Cream ingredients together on medium speed until light and fluffy--approximately 3 to 5 minutes.

Stop the mixer and and scrape down the sides of the bowl with a spatula.

Add~

3 large eggs, slightly beaten

1 tablespoon vanilla extract

Mix ingredients on medium speed until well combined--about 1 minute.

In a separate bowl, add ~

6 cups all-purpose flour

1 tablespoon baking soda

1 1/2 teaspoons salt 

Whisk together until well combined.

Gradually add the dry mixture to the wet mixture.

Mix on low speed until well blended.

Stop the mixer and and scrape down the sides of the bowl with a spatula.

Add~

3 cups milk chocolate chips

2 cups semi sweet chocolate chips

Mix together on low speed until well dispersed throughout the dough.

Stop the mixer and and scrape down the sides of the bowl with a spatula.

Form the dough into balls either by using a cookie scoop, or rolling them into a golf-ball sized portion.

Ideally, allow dough to chill in the refreigerator for 24-36 hours. If you don't have the time or patience to do so, that is just fine.

Place dough balls on prepared cookie sheet--leaving space between the dough balls to allow for spreading.

Bake the cookies for 9-12 minutes or until lightly browned and almost set, rotating the pan halfway through to ensure an even bake.

Allow cookies to cool on the baking sheets for a few minutes before moving to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to 5 days .

*no one's feelings were ever hurt over too many chocolate chips so feel free to add in more to your desired preference. Or if you're more of a dark chocolate person, take out the milk chocolate chips all together or vice versa!

*this batch makes a lot of cookies!

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