Barf. It’s completely winter.
In protest, I’m eating the hell out of my Grandma’s chocolate chip cookies.
And it’s high time I shared this sweet, sweet recipe.
Nothing fancy. Just the standard ingredients.
Here’s the recipe I jotted down about 10 years ago when I started making these myself. I’ve made a few tweaks over the years to perfect them. They’re still full of Grandmotherly love though, which keeps them delicious.
I really like the margarine and butter combo and highly recommend it for a perfect chewy-crsipy edge texture.
The dough is really very sweet on its own, so stick to semi-sweet chocolate chips for a bit of a contrast.
If you like to bake cookies, I highly recommend investing in silicone baking mats. These are the fancy French ones – called Silpats, but there are lots of less expensive ones out there now (I can only vouch for these, though). They distribute the heat along the bottom of the pan evenly, so you minimize hot spots and get good consistency for the entire batch.
They look almost undercooked at the 10 minute mark, but trust me, remove them now.
See what I mean with the evenness!? It’s a thing of beauty.
A few dozen of these might just make this weather a little more bearable.
Classic Chocolate Chip Cookies
||3 ½ - 4 dozen cookies|
- ½ cup unsalted butter (at room temperature)
- ½ cup non hydrogenated margarine
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all purpose flour (divided)
- 1 teaspoon baking soda
- ½ teaspoon fine sea, kosher or table salt
- 1 350 gram bag semi sweet chocolate chips
||Preheat oven to 350F |
In a large bowl, cream butter, margarine and both sugars until smooth. Add eggs one at a time and stir to combine. Add vanilla and stir until combined.
||In a separate bowl combine 2 cups of flour, baking soda and salt. |
||Gradually add flour mixture to butter/sugar/egg mixture and stir until incorporated. If the dough feels too sticky to roll into a ball (the dough should stick very minimally to your fingers when it's perfect), add the additional ¼ cup of flour. |
||Add chocolate chips and stir to combine. |
||Using about a heaping Tbsp of dough, roll in to balls. Place 2-2 ½ inches apart on a lined baking sheet. |
||Bake for 10-11 minutes. The cookies when done will be puffed up and will have a very slightly browned outer edge. Cool slightly before transferring to a wire baking rack. |