The best chocolate chip cookies are soft in the middle and a little crispy around the edges—extra chocolate and lots of brown sugar! These chocolate chip cookies are easy and your family will love them!
Author: Lucy Brewer
1cupunsalted butter, room temperature (Do not use margarine or any butter substitute. I only use Land O Lakes unsalted butter.)
1 1/2cupslight brown sugar
2largeeggs, room temperature
112-ouncepackage semi-sweet chocolate chips
112-ouncepackage milk chocolate chips
Whisk flour, baking powder, baking soda and salt in medium bowl to blend.
Using electric or stand mixer, beat butter in large bowl until light and fluffy. Add white sugar and brown sugar and beat until well blended. (You should be creaming the butter 5-7 minutes until the texture and color are both light.)
Add eggs and vanilla and beat until mixture is creamy and well blended. Gradually add flour mixture, stirring just until blended.
Pour half of chocolate chips into the bottom of a large bowl and then add half the dough on top of the chips. Stir dough and chips together, then add more chips and more dough until all is mixed together.
For best results, cover and place dough in refrigerator for 24-36 hours. **You can bake these cookies immediately if you wish.
When ready to bake, preheat oven to 325 and line cookie sheet with parchment paper or non-stick baking mat.
Scoop heaping tablespoons of dough and roll into a ball and place on cookie sheet, giving each cookie plenty of room. Mine are usually big enough to get about 8 balls on a cookie sheet. Bake for 12-15 minutes until light on top and slightly brown around the edges.
Cool slightly on cookie sheet. Transfer cookies to racks; cool completely.
Tips for the best chocolate chip cookies:
Flour. The type of flour that you use may affect this recipe. I use White Lily, which has a low protein content. If you're using King Arthur or Pillsbury, each has a high protein content. You may try substituting 2 cups cake flour and 1 cup of whatever all-purpose you have. I have not tried this but it makes sense to me that it would work because White Lily has a protein content almost as low as cake flour. Please let me know if you try this.
Butter. You cannot substitute margarine or any type of butter substitute. And you shouldn't use generic butter. Quality counts. I only use Land O' Lakes Unsalted Butter.
Your baking powder and/or baking soda is old. Baking powder and baking soda should be replaced before it's a year or so old. If older than a year and not kept in an airtight container then the rising properties have diluted.
Method. Steps 2, 3, and 4 are important. The butter needs to be creamed until it is light in color and texture, along with the sugar. The eggs should be well-mixed into the batter. This will all take several minutes.
Use good quality chocolate chips for the best quality. I use Ghirardelli, which can be purchased at most grocery stores.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.