(Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off excess. Press the tops into the sugar and place on the prepared baking sheet.īake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes. Place onto the prepared baking sheet.įor slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place the turbinado sugar in a small bowl. Line a baking sheet with parchment paper. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Add half the dry ingredients and beat on low speed to combine. 1 teaspoon kosher salt 2 1/2 sticks (1 1/4 cup) unsalted butter, softened 1 3/4 cup packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla. Add the egg and vanilla and beat on medium speed until well combined.
Cookies from scratch full#
Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing the butter should be very light and fluffy. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Use extra chocolate chips and press them onto the top of the raw cookie dough.īake in your preheated 375° oven for 8 to 9 minutes (depending on your oven).Īllow the cookies to cool for about 4-5 minutes before transferring them to a wire rack to cool.Whisk together the flour, baking powder and salt in a medium bowl. TIP: For more of a profeshy look to your cookies. Our homemade cookies are made in a kitchen, not a manufacturing plant. Place the cookie dough onto a rimmed sheet pan that is lined with parchment or a silicone baking mat. Homemade, irresistible cookies Made in my kitchen. Use a 2 tablespoon scoop to measure out the cookie dough. If you’re in the less chocolate chip club, then add a heaping cup. However, my girls prefer more chocolate chips (surprise surprise) they will flip over each cookie and count the chocolate chips to find the one with the most per cookie! If it was up to my husband and I, we would have it with less chocolate chips and more dough. Mix on low until the chocolate chips are dispersed throughout the dough. But semi-sweet or dark could be substituted. I always use Ghirardelli milk chocolate chips. Mix until the flour is incorporated into the sugar/egg mixture.Īdd an entire 11.5 ounce bag of chocolate chips. Next add 1 cup of flour, mix until just combined before adding in the remaining 1-1/4 cup. Use a rubber spatula to scrape down the sides and bottom of your mixing bowl.Ĭrack in one egg and mix completely before adding in the second egg.
Then add in the 3/4 cup of both dark brown and granulated sugar. …mix on low for 1 to 2 minutes until the butter is creamy and fluffy.
Start by adding 2 sticks of room temperature unsalted butter to your mixer that is fitted with the paddle attachment.
So I do what any other loving wife would do, I make them when he isn’t around. My husband prefers just eating his share of cookies in cookie dough form and he thinks he’s hilarious, stealing the cookie dough off the baking sheet when I’m not looking. But now, I’m strictly a straight-out-of-the-oven fan. I used to be a next day (once the chocolate chips became solid again) chocolate chip cookie kind of girl. I make them on rainy days for comfort, to feed to my daughter’s softball team and on certain days, just for the cookie dough. It’s probably safe to say that I’ve made this very recipe a million times. In her basement!!! I know CRAZINESS! I tried to convince her to give it to me but nope. My Mom still has that brown mix master, but she also has a brand new KitchenAid mixer too. I remember standing in front of my Mom’s 1970-ish brown stand mixer making these like it was yesterday. I have been making these cookies since I was 13-ish and it was this recipe when I realized I love to bake. These homemade chocolate chip cookies have a crispy edge, a soft chewy center and are perfect for dunking in milk or crumbling over vanilla bean ice cream.Ī food blog isn’t a proper food blog without a recipe for homemade chocolate chip cookies.
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