Chocolate Chip cookie recipe
- 2 1/4 cups all – purpose flour
- 1/2 tsp baking soda
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light- brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups of your favorite chocolate chips
- Preheat oven to 350° F.
- In a small bowl, whisk together the flour and baking soda and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars and beat on medium speed until light and fluffy.
- Reduce the speed to low and add salt, vanilla, and eggs. Beat until well mixed, which takes about 1 minute.
- Add the flour mixture and mix until just combined.
- Stir in the chocolate chips.
- Drop heaping tablespoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, for 8 to 10 minutes.
- Remove from the oven and let cool on baking sheet for 1 to 2 minutes. Then, transfer to a wire rack, and let cool completely.
- Store cookies in an airtight container at room temperature for up to 1 week and enjoy!
Recipe courtesy of South Texas College.
