Directions: |
Directions:Preheat the oven to 375 degrees.
Cream butter and sugar together. After it’s creamed, add eggs and vanilla. Then add the salt and baking soda. After all of that is combined, add flour slowly. I always add a slightly different amount, between 3 1/2 cups and 4 cups. Basically you want the texture to be similar to what you’d find in tubed cookie dough. Then stir in the chips. Roll into large balls (golf ball sized) and place 2″ apart on a greased cookie sheet. Bake for 9-12 minutes, until there are areas of light golden brown on the cookies. Remove from the cookie sheet and place on the counter, on a sheet of parchment paper. |
Personal
Notes: |
Personal
Notes: Chocolate Chip Cookie Tips
I have a lot of people ask me what my recipe for Chocolate chip cookies is. Well, it’s extremely basic, and I honestly think most chocolate chip recipes will do. I find there are three important factors to a good chocolate chip cookie. First, don’t be afraid of salt. Taste the dough and get it to where you want it. I find that cookies with a tad bit more salt taste better than those with less. Second, chill the cookie dough for up to 72 hours before you bake. SERIOUSLY, try this. My cookies taste so much better 3 days after I mixed the dough, it’s amazing.
When I bake a batch of cookies for Jacob and I, I mix it then bake a few each day for a few days. They are much better on the 2nd and 3rd day, but 3rd day is the clear winner. Lastly, don’t over bake them! I bake my cookies until I am just starting to see golden brown in spots on the cookies. You want them to stay soft! When my cookies come out of the oven, they are way too soft to put on a cooling rack, they would droop right through. I place them on the counter on top of a sheet of parchment paper.
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