I'll be the first to admit it: I swore One Girl Cookies would never make a chocolate chip cookie. Why bother? There were a million variations out in the world, many of them pretty tasty. My feeling was "Why reinvent the wheel?" Instead, I wanted to focus on interesting cookies that were more reminiscent of European treats. Well, our doors had not been open for more than a week before we had our first batch of Marys whipped up. The crowds (most of them under five years of age) demanded them. And so, we baked them. The moral of the story: Never say never. You may just end up eating your own words (literally, in my case!)
Most people have a strong opinion about the style of their chocolate chip cookies. Crispy, chewy, or cakey? Semisweet, bittersweet, or milk? Big or small? Thin or thick? For us, it's all about cakey, bittersweet, small, and thick. Enough said.
Click here to see How to Make Perfect Cookie Dough.
Click here to see 7 Dreamy Chocolate Dessert Recipes.
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 3 cups semisweet chocolate chips
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium speed until light yellow and fluffy, about 3 minutes. Add the eggs and vanilla, and mix on medium speed for 1 minute. Scrape down the sides of the bowl.
With the mixer on low speed, gradually add all of the flour mixture but stop mixing before it is completely incorporated. Add the chocolate chips and mix on low speed for 20 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight.
Preheat the oven to 350 degrees. Remove the dough from the frigerator. Using a small cookie scoop or a spoon, scoop out small rounds of dough, about 1 1/2 tablespoons each, onto a parchment-lined baking sheet, leaving 1 inch between the cookies.
Bake, rotating the sheet halfway through, for about 15 minutes, until the cookies are lightly browned. Transfer to a wire rack and let cool.