About the Recipe
Nothing beats a soft, gooey, chewy Chocolate Chip Cookie fresh from the oven! These bakery quality cookies are a hit with family and friends anytime!. I like oto make the entire batch and scoop out cookie size ball. I'll make some now to enjoy, then freeze thr rest to enjoy later.
Ingredients
475 g (grams) - AP flour
7.5 g - baking soda
3.5 g - salt
225 g - butter
255 g - cane sugar
170 g - light brown sugar
170 g - eggs (approx 5-6 eggs)
10 ml. - vanilla (4 tsp)
450 g - chocolate chips (I use Ghirardelli "milk chocolate" chips)
Preparation
Preheat oven to 350º degrees F.
Mix dry ingredients together, flour, baking soda, salt and set aside.
Whip butter and sugars for 10 minutes on high - I use my KitchenAid and start slowly and work up to high.
After 10 minutes, add vanilla and eggs (pour in eggs one at a time), mix slowly to incorporate.
Once incorporated add your dry ingredients - I spoon the dry into the mixture and blend slowly together.
Lastly, add chocolate chips and blend together.
Scoop out dough onto a parchment lined baking sheet, I use a 2 in. (medium) scoop, the ice cream size is too large. Let me know if you want me to mail you a scoop.
Bake at 350º degrees for 8 to 10 minutes or until the sides are light brown, I usually have 2 baking sheets in the oven and I rotate the cookies after 5 minutes from top to bottom rack.
Remove the baking sheet from the oven and let cookies rest for 5 minutes before removing and placing on the cooling rack.
Store in an airtight container, they stay soft and chewy for up to 7 days.