Classic Chocolate Chip Cookies

The classic chocolate chip cookie recipe is not anything new or innovative but a tried and true recipe that is insanely popular among the masses. Take these to any function and people will be asking for the recipe time and time again. (Based on true events) Do this recipe to the exact "T" and you will not be disappointed.

Time: 1 hour Yield: about 40 cookies

Ingredients:

1 C. Butter, half melted/half soft (see notes)

¾ C. Granulated Sugar

¾ C. Brown Sugar, packed

1 tsp. Baking Soda

¼ tsp. Salt

1 egg

1 tsp. Vanilla Extract

2 C. Semi-sweet Chocolate Chips

2 ¼ C. All-purpose Flour

Directions:

1. Preheat the oven to 375℉. 

2. In a microwave safe bowl, take butter and melt for 20 seconds or stop when the butter is soft with a little melted butter all around.

3. In a stand mixer (or bowl), add butter, and beat butter for 1 minute.  Then add granulated sugar and brown sugar.  Beat the sugar and butter mixture till creamed together, around 2 minutes.  (Not too long, just enough to break the sugar down.)

4. Throw in the baking soda and salt next to ensure a well incorporated mixture.

5. Add the egg and vanilla. Stop after 1 minute of mixing, scrape down with a spatula, and mix again to ensure all butter is off the side of the bowl.

6. Next, add the chocolate chips. (Personally like to do this before flour, doesn’t make a difference if you do after)

7. Lastly, add the flour in.  The mixture will be sticky but that is the perfect consistency.

8. Scoop onto baking sheets.  I use a tablespoon sized cookie scoop to ensure even and easy dough balls.  Place the dough about 2 inches apart from each other so cookies do not spread into each other.

9. Bake for 9 minutes, or until light brown.  Let cookies cool for a few minutes on the pan, then transfer to a cooling rack to finish cooling. Enjoy!

Notes:

1. The butter technique is something that I do for two reasons. First, I never soften butter on the counter due to impromptu baking habits. Second, I find the half melted state makes my cookies spread just enough, and leave a nice color.

2. I always use salted butter, I don’t find a difference in either.  If you think the cookies are too salty, I’d cut back on the salt or cut out the salted butter.  All based on personal preference.

3. Adding the baking soda and salt earlier into the mixture when it is creamier helps to ensure a nice mix.  This also cuts out the prepping the flour in a bowl with the soda and salt because I never prep like that.

4. Adding the chocolate chips in before the flour helps evenly distribute the chips throughout the dough mixture before the dough becomes too thick.  Again, just a personal preference.

5. I always encourage measuring the ingredients exactly, scooping the mixture into the cups and leveling them off ensures consistency.