August 07, 2013

Chocolate Chip Cookies (a basic -but delicious!- recipe)

It's been a long while since my last recipe post! In fact it's been about 5 months, since March when I made ceviche! Wow, way too long.

But I made these chocolate chip cookies a couple of weekends ago (remember from my weekend when I was left all to my lonesome?) and I just had to share the recipe with you all!

I think I speak for a lot of us when I say that chocolate chip cookies are a fave guilty pleasure. Even though they're so basic, they're so delicious.

Especially homemade, from-scratch chocolate chip cookies.

There are TONS of recipes out there. It might drive you mad trying to find one to use. Well, look no further. I've found a winner. One, I promise, you won't be disappointed in.

These babies are soft, moist & FULL of chocolate chips! The secret: using MINI chocolate chips!

I'm a big fan of Cookies & Cups. Every single recipe Shelly posts looks so amazing, I just want to lick the pictures right on the computer screen (don't worry- I don't really do that).

This recipe is adapted from her "Favorite Chocolate Chip Cookies". And I can now attest to why these are her favorite. They are so darn good. This is definitely my go-to chocolate chip cookie recipe from now on!

Ok, no more talking- let's get to the recipe:

First, a note: Shelly highly recommends making the dough & letting it sit in the fridge 24-48 hours in advance-- and so do I. It makes a difference. But of course, if you can't wait that long, make 'em ASAP. They'll still be delicious!

Chocolate Chip Cookies
{printable recipe}
Adapted from Cookies & Cups

Makes about 24 cookies.

Cream together on medium speed for 2 minutes until fluffy & light:
1 Cup Butter
3/4 Cup Light Brown Sugar
1/4 Cup Dark Brown Sugar
1/2 Cup granulated sugar

Add in & continue mixing until incorporated:
2 eggs
1 Tbsp.vanilla

Turn mixer on low and add in:
2 3/4 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt

Mix on low until evenly incorporated.

Stir-in until evenly distributed:
1 (12oz.) bag mini semi-sweet chocolate chips

Cover dough with plastic wrap & refrigerate up to 48 hours.

To bake:
Pre-heat oven to 350 F.
Line cookie sheet with parchment paper.
Use an ice cream scoop or tablespoon to drop dough 2 inches apart on cookie sheet.
Bake for 9-10 minutes until edges are golden brown. Remove from oven, let cool for 2-3 minutes before transferring to a wire rack to finish cooling.

- Shelly uses sea salt in her recipe. I didn't have any so I used regular salt instead. They still came out awesome.
- Mini chocolate chips are best as you get more chocolate per bite!

Easy. Basic. Delicious. Badaboom. Badabing.

Does anyone else love chocolate chip cookies like me? Do you have a favorite Chocolate Chip Cookie recipe? If you try this one out, let me know how it goes!

post signature



    chocolate chip cookies are my favoritefavorite! can't wait to make these soon!

    krista :)


Related Posts Plugin for WordPress, Blogger...