I’m going to share something with you that is near and dear to my heart… my chocolate chip cookie recipe. This is kind of a big deal. And I have to warn you, these call for real butter, real sugar, and plenty of chocolate.
I have been known for these cookies since high school, when I started baking them by the dozen to bring to cross country meets, parties, and class events. When my best friend moved away, I would semi-regularly mail them to her and always brought at least a dozen on the plane with me when I would visit.
Travis also likes to eat this dough by the spoonful.
- 2 sticks of butter at room temperature and soft(1 cup or 16 US tablespoons)
- 1 cup of cane sugar (or white sugar)
- 1 cup of brown sugar (we like to use dark brown)
- 2 teaspoons of vanilla extract (use the real stuff, no imitation allowed)
- 2 eggs at room temperature
- 3 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- roughly 3 cups of semi-sweet chocolate chips (or chocolate baking chunks) – the semi-sweet is important. Using milk chocolate will yield a grossly sweet cookie, and using dark chocolate will be a little too bitter.
2 sticks butter
1 cup sugar
1 cup brown sugar
2 teaspoon vanilla
Add but do not over mix:
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups chocolate chips
After mixing, put cover the bowl and put the dough in the fridge. Let it rest for at least 30 minutes, the longer the better. Bake at 300 for 20 min. or 25-30 if frozen.