A few weeks ago, I mentioned my grandmother baked three kinds of cookies and posted the recipe for her Coconut Cornflake cookies. Well, today is the kid’s favorite in her cookie tin: Chocolate Chip Cookies!
Who doesn’t love these morsels of cookie goodness? CCCs have to be THE quintessential American cookie; so if you want to bring a lot of people to our dark side, you really need a good chocolate chip cookie recipe in your bag.
Chocolate Chip Cookies
adapted from a recipe @ ghirardelli.com
4 dozen cookies of 1 Tbsp -OR- 3 dozen made with the 1.5 Tbsp scoop
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 cup unsalted butter or margarine, softened
- 2 large eggs
- 2 teaspoons vanilla
- 2 3/4 cups unsifted flour (measured by dip-level-pour method)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnuts or pecans, chopped (optional)
- 11 1/2 ounces Semi-Sweet Chocolate Baking Chips
Heat oven to 375ºF. Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
If using a 1.5 Tbsp cookie scoop, bake for 13-15 minutes.
If you don’t want to bake up this many cookies at once, you can always go ahead and scoop out cookie dough balls, then freeze them on a cookie sheet. Once that’s done, place the frozen dough balls in a freezer bag and label the contents. When you want to bake them, preheat the oven to 375, remove as many balls as you want, put them on the sheet, and bake for the time listed above. (The frozen balls will thaw enough by the time the oven’s preheated that the baking time won’t be affected.)