I don’t know about you, but here, chocolate chip cookies is the ultimate comfort food.
When our day isn’t going as plan or we just want to cheer the mood up, the rich aromas of baking chocolaty cookies and a sure way to turn the frown upside down. I could write more about it but I know why you are here, so let’s get to the recipe shall we.
- 2 1/4 cups of flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 cup butter room temperature (can be substituted with margarine )
- 1/2 cup sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 2 large eggs
- 2 cups of chocolate chips
Preheat the oven at 350
In a bowl add the sugars and butter and cream together until fluffy. Add the eggs and vanilla and beat until well mix. I a clean bowl add the dry ingredients and mix, add the flour mixture until combined. Stir in the chocolate chips.
Drop small ice cream scoop full the dough unto a cookie sheet lined with parchment paper.
Bake for 17 minutes or until the edges are golden grown.Remove from the cookie sheet and transfer to a wire rack until completely cool.
Serve with a tall glass of milk and you don’t need to worry about trying to store them, they will be gone before the end of day!
This recipe will make 12 medium size soft and chewy chocolate chip cookies. For smaller cookies, drop about 1 tablespoon of the dough and bake for 8 to 10 min.
Tips: We all have different preferences when it comes to cookie texture, soft and chewy, crispy or cakey. For tin and crisp increase the butter to 1 1/3 cup and sugar will be 1 1/4 cups of both sugars and for cakey reduce the butter to 3/4 cup change the sugar for 3/4 cup white sugar and 1/4 cup of brown sugar.
This information was taken a while ago from a Martha Steward magazine but you could probably find it online somewhere.