I’ve made countless versions of chocolate chip cookies: some calling for bread flour, others for egg yolks, some even for vanilla beans and brown butter and the like, but I’ve found, when it comes down to it, simplicity is best.
These cookies are good. They’re not too thin, not too thick, not too crispy, not too soft. They’re not the most extravagant cookies – they’re far from it – but they’re buttery and chocolatey, and sometimes simplicity is best.
Chocolate Chip Cookies
recipe adapted from here.
- 1 cup unsalted butter, room temperature
- ½ cup sugar
- 1 ½ cup packed brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 ¾ cups (12 oz) all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 bag (2 cups) semi sweet chocolate chips
- In a large bowl, sift together the flour, salt, baking soda, and baking powder.
- In another bowl, cream together the butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, and vanilla extract.
- Fold in the dry ingredients until there are no streaks of flour. Fold in the chocolate chips.
- Refrigerate for at least an hour (or just skip this step – most of the time i do)
- Divide the dough into 2 tablespoons sized portions, and then bake at 350 degrees for 12-14 minutes, or until the edges are golden brown. Bake for shorter or more time depending on personal preferences. 🙂