Chocolate Chip Cookies
Mess Level: Moderate
Yield: 24 Cookies
Prep Time: 15 min
Cook Time: 15 min
- 2 Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Kosher Salt
- ½ Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Sticks softened Butter
- 1 teaspoon Vanilla Extract (optional)
- 2 Eggs
- 2 Cups Chocolate Chips plus extra for garnish
- Preheat the oven to 350 Fahrenheit.
- Whisk together the dry ingredients, set aside.
- Using a stand mixer or a handheld mixer, cream together the softened butter, sugar and brown sugar for 2 minutes or until there are no chunks of butter left.
- Beat in the eggs one at a time to ensure they get mixed in evenly then beat in the vanilla.
- Gradually add in the dry ingredients until well mixed, stop mixing as soon as you don’t see any more bits of loose flour. If you overmix you’ll end up with tough cookies.
- Mix in 2 cups chocolate chips.
- Wet your hands, then roll the cookie dough into balls no bigger than 1 ½ inches. Try and get all your cookies roughly the same size so they cook evenly.
- Place the cookies 1-2 inches apart on a light colored baking sheet. Press additional chocolate chips into the top for a nicer presentation.
- Chill the dough balls for 10 minutes.
- Bake the cookies for 10-12 minutes or until you see the tops start to crack and the very edges begin to brown. Keep in mind the cookies will continue baking on the hot pan for a few minutes once taken out of the oven.
- Let the cookies rest on the pan for two minutes, then transfer to a wire rack to cool completely or eat them while they’re hot! Enjoy!
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Why did we use baking soda AND baking powder?
- It's all in your altitude...
Baking Powder makes cookies more cake-like. Baking soda is 4 times stronger & promotes browning. Typically you would use only baking soda for cookies but at Colorado altitude, I’ve had the best success using a combination of both.
What happens if I use all granulated sugar?
- I'm melting!
Your cookies will spread flat like a pancake. A tasty pancake, but not ideal.
What if I use all brown sugar?
- You rebel you...
Brown sugar is just sugar mixed with molasses. The molasses helps keep the cookies from spreading too fast but if that's all you use your cookies will have a rich, butterscotch flavor.
Why did we chill the cookies?
- It's all about the butter!
This firms the butter back up and keeps the cookies from spreading too fast when baked. If you chill them for a long time, make sure you have a very hot oven and consider baking them for an extra minute or two. OR you can let them warm to almost room temperature before baking.
Why should I wet my hands when rolling cookie balls?
- No stick, no ick!
It keeps the cookie dough from sticking to you! Neat huh? This works for rolling meat balls as well.
Ramblings of a Line Cook
I’ve never been one for New Year’s Resolutions. But let me take you back to December 31st, 2015. I was halfway through a nine-month, 600-hour massage therapy program in Colorado. I was working two jobs so my days usually looked like class from 9am-3pm, run home, scarf food, change and go to work until 11 pm after which I’d find a quiet bar somewhere and stare miserably at my physiology homework while nursing a glass of wine. Christmas break rolled around and the first day of it I came down with Strep throat. Yay!
Between winter in Colorado and my schedule I hadn’t bothered to exercise in months and boy was stress getting to me. By December 31st I had finally gotten over strep and decided I had to do something different to make it through next semester. So that is how I found myself, on the 1st of January, with a guest pass to one of the nicer gyms in Fort Collins. I downloaded a free workout program off BodyBuilding.com, marched myself in there and realized I knew how to work approximately two of the machines.
Yep, I was that girl in neon-orange shorts asking some random buff dude how to work the tricep machine on January 1st. Embarrassing, but guess what? I found a different gym, with a huge rock climbing wall that was populated mostly by dread-headed hippies, all of who were too busy falling off the rock wall to notice my workout struggles, and I started a routine of 6 am workouts. It made such a huge difference in my energy levels that second semester. I laugh about this now, because this year on January 1st, instead of in the gym, I was making a double batch of chocolate chip cookies. Don’t worry, I haven’t fallen off the wagon, I follow a Calisthenics program at home these days semi-strictly and eat cookies in the extra time I would have spent driving to the gym. So go kill that workout and then make a batch of these deliciously, sweet and salty choco chip cookies!