- Lauren Humphreys
Chocolate Chip Cookies
Happy Friday everyone! Chocolate chip cookies are probably one of the most beloved desserts of all time and for good reason! Not only are they marvelously tasty, they are often tied to childhood memories for most.
Despite their popularity and my personal fondness of them, I have never had a true “go-to” chocolate chip cookie recipe. My chocolate chip cookies are usually on the extremes of spreading too much/not enough or being too soft/too crispy. Even though they usually end up tasting great, the appearance is what is most unpredictable. However, thanks to an amazing recipe from Two Peas and Their Pod blog, this will be a problem of the past.
As you can see from the photos, these cookies are soft and FULL of chocolate chips (YUM)! They spread just enough but not too much, and I think you would agree that they turned out pretty darn beautiful! This was also the first time I used a silicone baking mat, and I would highly recommend them to anyone who loves to bake! The cookies were easy to remove and clean-up was a breeze since my mat is dishwasher safe!
This Sunday is National Ice Cream Day, so why not make a batch of these cookies this weekend and make the ultimate ice cream sandwich?!
Chocolate Chip Cookies
Recipe barely adapted from Two Peas and Their Pod
This recipe is best if the dough is refrigerated overnight. However, if you are on a time crunch, they can be baked immediately, too.
1 cup butter, softened
1 ½ cups brown sugar
½ cup sugar
2 eggs
2 tsp vanilla
3 cups flour
1 ½ tsp baking powder
1 tsp baking soda
1 teaspoon salt
2 ½ cups semi-sweet chocolate chips
In a large mixing bowl, cream together the butter, brown sugar, and sugar until light and fluffy with a mixer. Add the egg and vanilla and mix well.
Combine the flour, baking powder, baking soda, and salt in a bowl. Add the flour mixture to wet ingredients and mix just until combined. Lastly, add the chocolate chips and mix until combined. The dough will be thick. Recommend refrigerating the dough overnight.
When ready to bake, preheat the oven to 350° F. Let dough sit out for about 15 minutes before scooping. Once the cookie dough has softened, scoop onto a cookie sheet lined with parchment paper or a silicone baking mat. Bake for approximately 11-13 minutes for large cookies or until golden brown.
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