Chocolate Chip Cookies
Delicious chocolate chip cookies that are a little crispy on the outside, and soft and chewy on the inside.
Servings: 40 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 heaping tsp baking soda
- 1/2 tsp sea salt
- 8 Tbsp (1 stick) unsalted butter at room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips see notes
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with a baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the butter and sugar together on medium-high speed until light and fluffy; about 2-3 minutes.
- Add the eggs and beat until blended, scraping the sides as needed.
- Add the vanilla and beat until mixed well.
- Turn the mixer off and add the flour mixture to the bowl. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together. It will be chunky.
- Add the chocolate chips and beat on high for about 5 seconds to make sure they are mixed in well.
- Drop by large spoonfuls on the lined baking sheet; don't flatten them.
- Bake on the center oven rack until lightly browned on top, about 10-11 minutes.
- Cool on the pan for about 1 minute, and then move cookies to a cooling rack to finish cooling.
- Repeat with the remaining dough until all cookies are baked.
- Store cookies in an airtight container at room temperature for up to 3 days.
Notes
Recipe from Magnolia Table Cookbook by Joanna Gaines.
Recipe makes about 40 cookies.
Chocolate Chips: Depending on what you are in the mood for, you can add 1/2 cup more or less than what is called for in the recipe. 1 1/2 cups is plenty for us.