I am about to go into my Christmas cookie-baking mode where I bake about a million cookies and try to eat less than 5. Lukus tries for less than 3-dozen. We both fail. I try to bake a wide assortment, from the classic recipes to the more elaborate versions. Some become gifts, others are for guests who stop by and some get sent back to Atlanta. This weekend I am planning on tackling a few varieties, starting with the classic chocolate chip cookie. This one is in honor of my mother, who claims the chocolate chip cookie as her only vice (and I think that may be the truth!). They are the ultimate comforting treat.
Here is my recipe for the perfect chocolate chip cookie:
- 1 ¼ sticks of unsalted butter, softened
- ½ cup granulated (white) sugar
- ¾ cup light brown sugar
- 1 egg and 1 egg white
- 1 tsp. pure vanilla extract
- 1 ½ cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp salt
- 12 oz milk-chocolate chips
- In a large bowl, combine wet ingredients with an electric mixer for about 5 minutes. The combination should be light and fluffy.
- In a separate bowl, combine flour, baking soda and salt. Make sure the ingredients are mixed thoroughly.
- With the electric mixer on low add the dry ingredients slowly to the wet until fully integrated.
- Turn the mixer off and using a spatula add the bag of chocolate to the batter, mixing the chips thoroughly in.
- Cover and refrigerate for about one hour.
- Preheat oven to 350 Degree Fahrenheit. Line baking sheet with parchment paper.
- Roll dough into balls (about 2 Tbsp. worth) and place on to baking sheets about 3 inches apart.
- Bake for about 17 minutes. The cookies should be slightly browned on the edges. Remove from heat and allow cookies to cool on wire rack.
- Repeat with remaining dough until all cookies are baked.
- I hope you enjoy the cookies as much as we do!