Wednesday, March 24, 2010

My favorite chocolate chip cookies

These cookies don't really need a lot of explanation. I just absolutely love them. Every time I make them I get asked for the recipe - which I think says a lot for a food that we all already have a favorite recipe for. Butter is key. Brown sugar is key. I like it with unsalted butter and then adding a little kosher salt on the top of each cookie just before popping them in the oven, but salted butter works just fine as well.

So, the real debate is semi-sweet, or milk chocolate? I go back and forth, depending on my mood. Sometimes I just crave them with Hershey's Mini-Kisses and other times I just want that little bite that semi-sweet offers. Whatever mood you're in, or whatever your taste is - these will satisfy it. They're sweet enough to handle the semi, but they're rich enough that sweet tastes good with them as well.

Enough talk.


Makes about 2-3 dozen cookies, depending on your cookie dough rationing


1 C butter or margarine, softened

3/4 C white sugar

1 C brown sugar

2 eggs

1 teaspoon vanilla

3 C flour

3/4 teaspoon salt

3/4 teaspoon baking soda

1 (12 ounce) bag chocolate chips (if you're into milk chocolate, I've found that Hershey's mini kisses chocolate chips really make this recipe)


Preheat oven to 350 degrees. Cream together butter, sugars, eggs, and vanilla. In a separate bowl sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto greased cookie sheet by heaping tablespoons. Bake for 8-10 minutes until lightly browned (they will continue to cook a little when you take them out, so this step is critical for these cookies...). Enjoy!

Recipe originally found in “The Essential Mormon Cookbook”

5 stars.

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