Classic Chocolate Chip Cookie Recipe
Daily Value: 13%
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||25µg||6%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
There is almost nothing better than the smell of chocolate chip cookies baking in the oven. The rich, comforting aroma brings back cozy childhood memories of gooey cookies and big glasses of milk. This version of the classic delivers on smell, taste, and texture — and just the right amount of chocolate chips. I like to use a mixture of milk chocolate and semisweet chips for the perfect balance, but any combination of flavors will work here. Eat them fresh out of the oven with a big glass of milk for a real throwback treat.
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound butter
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 8 ounces milk chocolate chips
- 8 ounces semisweet chocolate chips
Preheat the oven to 350 degrees.
In a medium-sized bowl, sift the flour and mix together with the baking soda and salt. Set aside.
In a large mixing bowl, cream the butter. Add the sugars and mix until combined, scraping down the sides of the bowl to make sure everything is incorporated. Add the vanilla and stir. Add the eggs one at a time and mix until combined. Add the flour mixture gradually and stir until all ingredients meld together. Add the chocolate chips and mix to incorporate.
On a parchment paper-lined baking sheet, place a scoop of the dough (about 1 tablespoon) approximately every 2 inches. Bake until the edges are just golden brown (about 7-9 minutes). Remove from oven and place cookies on a cooling rack.
Recipe DetailsServings: 24
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