There is something magical about a warm chocolate chip cookie. Add a glass of whole milk, and it takes the experience to another level. So why not try my hand at homemade chocolate chip cookies? I started by making the recipe on the bag of Nestle Toll House chocolate chips. It was okay, but I dreamed of a cookie that had a nice crunch on the outside but was still gooey in the middle. Twenty to thirty tries later, I think I finally found my favorite recipe. I’ve brought these cookies to work enough times to know that I have stumbled upon something extra tasty (you know a recipe is good when people ask for the recipe). The beauty of starting this food blog is that I now have a recipe to share!
Yes, you read the recipe correctly. I use self-rising flour. While this may be baking blasphemy, it was the one of the best baking accidents I’ve ever had. My mom was helping me make a double batch of cookies (for the record, that is about 60 cookies) and you know what they say about too many cooks in the kitchen. The chocolate chip cookies were being mixed into the dough when we realized that we had used self-rising flour instead of all-purpose flour. We contemplated throwing away the dough. But I hate to waste food, so we put the first batch in the oven and said a few hail Mary’s. My mom saw the concern written on my face. What if these turned out the way my one foray into vegan chocolate chip cookies did? She reassured me that even if they didn’t look good, my father would eat them. Little did we know that the result would be our favorite chocolate chip cookie with a crispy shell surrounding a soft/chewy interior. White Lily self-rising flour is now a proud staple in my pantry.
You can make this dough in advance and store in the refrigerator for a few days. But, to get the right texture when you bake the cookies, you will need to let the dough come to room temperature before scooping the cookies onto the baking pan. What does room temperature mean anyway?
For this recipe, if I plan to bake the cookies in the morning, I pull the butter and eggs from the refrigerator the night before and let them come to temperature on the counter. If I plan to bake the cookies at night, I pull the butter and eggs out in the morning. Similarly, if I am using dough that I made the day before, then I pull the dough out in the morning when planning on baking the cookies for a late night treat.
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Chocolate Chip Cookies
- Total Time: 60 minutes
- Yield: 30 cookies 1x
Description
There is something magical about a warm chocolate chip cookie. Add a glass of whole milk, and it takes the experience to another level. So why not try my hand at homemade chocolate chip cookies?
Ingredients
- 2 sticks unsalted butter, softened
- 1/4 cup sugar
- 1/4 cup powdered sugar
- 1 3/4 cup light brown sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 3/4 cup self-rising flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup dark chocolate chips
- 3/4 cup milk chocolate chips
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a standing mixer using the paddle attachment, combine the butter and sugars. Mix on medium-high speed for about for 5 minutes. Add the eggs and mix for another 5 minutes. Add the vanilla extract. Mix to combine.
- Finally, add the salt, baking soda, and flour. Mix until just combined. Stir in the chocolate chips.
- Scoop the cookies onto a parchment or silpat lined cookie sheet. I like to use a medium sized cookie scoop for this. Flatten the cookies down with the palm of your hand.
- Bake for about 10 minutes, or until barely browned. These cookies can get overcooked very quickly so I would start checking on them after about 8 minutes. The cookies should be slightly undercooked so that they are crispy on the outside and chewy on the inside.
Notes
- Allow to cool at least 5-10 minutes before transferring off the cookie sheet. If you move them off the cookie sheet while too warm, they will break apart.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Keywords: Dessert, Chocolate, Cookies