Chocolate Chip Cookies

Chocolate chip cookies are such a staple to every kitchen. There are so many variations of this cookie out there and I am sure they are all very delicious. This recipe that I have was given to me by a client at work. She brought us a batch and I thought they were so soft and delicious. The recipe I was given was actually double this amount. I went ahead and cut it in half. You will still get about 45 cookies with half of the original recipe.

A few tricks to ensure you get a good cookie out of this recipe.

1. Make sure your butter is softened, not melted.
2.  When measuring your brown sugar make sure you pack it down.
3. Chill the cookie dough before baking. If you are chilling it in the bowl before making balls chill for about 2 hours. If the balls are already made chill for about 20 minutes.
4. Once out of the oven, let the cookies cool for at least 10 minutes in the cookie tray. If you remove them too quick they will fall apart.

Ingredients

 1 cup softened butter (227g)
1 cup packed brown sugar (207g)
3/4 cup granulated sugar (137g)
2 large eggs at room temperature
2 tsp vanilla (8g)
1 tsp salt (6g)
1 tsp baking soda (6g)
2 1/2 cups all purpose flour (340g)
2 cups semisweet chocolate chips (15 oz)

Step 1: In a large bowl mix all the dry ingredients and set aside.
(Flour, baking soda, and salt)

Step 2: In the bowl on a stand mixer or large bowl cream butter and both sugars until light and fluffy.

Step 3: To the butter mixture add the eggs one a time and vanilla until well incorporated.

Step 4: Add the dry ingredients to the wet ingredients.
*Start on low speed and work your way up until the flour is incorporated.
*Stop mixing as soon at the flour has been incorporated. Over mixing after the flour has been added will result in tough cookies.

Step 5: Pour the chocolate chips and give it a quick mix.

Step 6: Line baking sheets with parchment paper. Do not overcrowd the cookies because they will spread as they bake. Try to limit about 9 cookies balls per baking sheet.
* The size of cookies you make it up to you. I like using a medium cookie scooper which takes about 1.5 tsp of dough.
* A very important step in making these cookies is to cool the dough in the fridge. By chilling the dough, you can ensure that the cookies won't spread out as much when baking them. I like to lay out the cookie balls on the baking sheet and I let them chill in the fridge for 20 minutes before baking.

Step 7: Bake at 350 degrees for about 9 minutes.
* If the cookie looks gooey in the center leave them in for another minute or so.
*The cookie should be slightly golden brown when done.
Remove from the oven and let them cool on the cookie tray for about 15 minutes. Then transfer them to a cookie rack to cool completely.
Enjoy 😋