THE BEST CHOCOLATE CHIP COOKIES EVER | RECIPE 🍪


YOU GUYS.  These cookies are IT.  I have officially found my new GO TO cookie recipe when I am in the mood to make a sweet treat or a party.  Open for the recipe!
So the recipe is super easy and very versatile!  Sometimes I go a little crazy and add a cut up cookies and cream bar to the batter as well which makes it a tripe threat of chocolatey goodness.


I want to give complete credit to the original author of the recipe Once Upon A Chef.  Make sure to check out her blog for this recipe and many other goodies.  But for your ease of viewing, I have also added the recipe below.


INGREDIENTS

1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup of granulated sugar
3/4 cup of packed brown sugar (either dark or light)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups of all purpose flour (spooned and leveled)
6 oz bittersweet chocolate (*can either use chocolate chips or a bar, both are delicious 😋 )
2 oz milk chocolate (*same as above...can use either chips or a bar roughly chopped)

*This is where you can get creative and add different chocolate combos if you would prefer.  Up to whatever your heart desires. 🥰*


INSTRUCTIONS

  1. In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
  2. Preheat the oven to 350F and set a rack in the middle position.  Line a 13 x 18-inch baking sheet with parchment paper.
  3. Drop the dough in firmly packed 1.5 teaspoon bowls onto the prepared baking sheet, spacing them about 2 inches apart (I use an ice cream scooper and it works perfectly!) . Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center.  let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.  Repeat with remaining cookie dough.  The cookies can be stored in an airtight container at room temperature for up to 3 days.
  4. Enjoy! 😊 



I hope you make these cookies and make sure to send me your final results on twitter and on instagram @emilyciernia.  I'm excited to have you try them! 🤩


Stay cozy!
xo Emily




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