I’m back in the kitchen with a new recipe! I made these chocolate chip cookies for Memorial Day weekend, and they were a huge hit with my family. My nephews couldn’t stop eating them, and Cory was really disappointed when they were gone. That’s when I know it’s a recipe worth sharing with you guys. Scroll down to get the recipe for chocolate chip cookies!
So many chocolate chip cookie recipes call for chilling the dough for quite a few hours. Which I’m sure chilling is great for giving the cookies a little more depth, but I didn’t have time for this step. This recipe doesn’t require chilling the dough so you can quickly whip these up. While the cookies were baking I put the remaining dough in the refrigerator to keep it cool.
When it comes to chocolate chips you guys know how much I love the ones from Trader Joe’s. The chocolate chips are slightly larger than the typical ones you find at the grocery store, and have a great chocolate flavor. I also used some of these mini chocolate chips from Ghiradelli. I loved this mix and would totally do it again, but just using one variety is fine.
Chocolate Chip Cookies
Equipment
- Silpat
Ingredients
- 1/2 cup Butter softened
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 1/4 tsp Vanilla Extract
- 1 Egg at room temperature
- 1 1/2 cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Chocolate Chips
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with a Silpat. I love using this to make sure the cookies don't stick. If you don't have a Silpat you could also use parchment paper.
- In a medium sized bowl mix together the dry ingredients – flour, baking soda, baking powder, and salt.
- In a large bowl cream together the softened butter, granulated sugar and brown sugar.
- Add the egg and vanilla extract to the butter mixutre and blend until mixed.
- Add the dry ingredients (a little at a time) and mix with a spoon.
- Add the chocolate chips.
- Use a cookie scoop to scoop the dough on the silpat lined baking sheet. Bake them for 7-9 minutes or until the edges are slightly brown. Don't overbake them!
- Let them sit on the pan for a couple of minutes before transferring them to a drying rack.
For baking these cookies I would highly recommend a Silpat baking mat. This silicone baking mat really helps your cookies not stick in the oven. Also, when you bake these cookies make sure you don’t over bake them. I love my chocolate chip cookies to have a slightly crisp edge and chewy middle. Agreed? You’ll notice a slight browning on the outside and that’s when you know they’re perfect.
For a fun summer treat I think these cookies would work really well for ice cream sandwiches. Doesn’t that sound good? If you love this recipe for chocolate chip cookies, don’t miss this recipe for pumpkin chocolate chip cookies. I hope you enjoy these cookies!
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