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Really Good Chocolate Chip Cookies

Really Good Chocolate Chip Cookies
You can never go wrong with a good chocolate chip cookie, and as much as I enjoy making more elaborate baked goods like creme brulees and homemade cinnamon rolls, I will always come back to the classic chocolate chip cookie from time to time. Chocolate chip cookies can be crispy, chewy, cakey or somewhere in between. Regardless of what type of chocolate chip cookie you’re eating, they should always be buttery, packed full of chocolate chips and hopelessly addictive.

I like to call these Really Good Chocolate Chip Cookies because they are exactly that: really good. The cookies get a wonderful flavor from butter, brown sugar and a healthy dose of vanilla extract. A hint of extra salt in the cookie dough gives them their addictive quality (without making them seem salty) and offsets the generous amount of sugar in the cookie dough. They’re tender and chewy, and they stay chewy for several days after baking when stored in an airtight container. These are definitely some of my favorite chocolate chip cookies, and they are always a crowd pleaser.

These are fairly large chocolate chip cookies and I prefer to use fairly large chocolate chips in them for the best results. In this particular batch, I actually used See’s Candies huge Semisweet Chocolate Chips in these. Guittard’s chocolate chips tend to be on the larger side, as well. Alternatively, you can also cut up chocolate bars into coarse chunks and stir those in instead of chocolate chips. I like classic semisweet chips in my cookies, but bittersweet chocolate and even dark chocolate will also make excellent cookies.

Really Good Chocolate Chip Cookies
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1 1/2 cups brown sugar
2 large eggs
2 tsp vanilla extract
16-oz chocolate chips or coarsely chopped chocolate

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter, sugar and brown sugar until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer on low speed, or working by hand, gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in chocolate chips.
Drop 1 1/2-inch balls of cookie dough onto prepared baking sheet, leaving about 2 inches between cookies to allow for spread.
Bake for 12-15 minutes, until cookies are set and lightly browned around the edges. Do not overbake to ensure that your cookies stay chewy; they will continue to set when they come out of the oven. For crunchier cookies, allow 1-2 extra minutes baking time.
Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Makes 3 1/2 – 4 dozen cookies.

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  • Living The Sweet Life
    February 1, 2012

    You’re so right – – I could have millions of deserts, but nothing compares to a great chocolate chip cookie 🙂 These look super thick and chewy – – just how I like them 🙂

  • April
    February 2, 2012

    I just finished making these. They are really tasty. It is so close to my standard CCC recipe but has a bit more salt and sugar.

  • Margaret
    February 4, 2012

    I just made these and they are fantastic! I don’t even particularly like chocolate chip cookies, but these are so tasty! I’m glad I’m headed to a super bowl gathering tomorrow where I can get rid of them so I don’t eat the whole batch.

  • Tammy
    March 17, 2012

    Is it better to use salted or unsalted butter?

  • indigo
    April 26, 2012

    let me just say, i owe you my life!! im doing a ‘how to’ project in school and i thank you for letting me use this recipie! i couldnt find any that seemed good enough. but these are delicious and the perfect amount of chewy!!!!!! thank you so much!

  • kk
    December 20, 2012

    Quick question… I have a CCC recipe similar to this, but the difference is my recipe calls for 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour + 1 2/3 cups (8 1/2 ounces) bread flour, instead of using AP flour.
    How would they be different? Do you think I should stick to the recipe or just use 3 cups of AP flour? Thanks in advance.

  • Nad
    September 13, 2013

    i tried making the cookies today and they taste good! the cookies were a bit soft in the middle but my siblings like it that way.

  • Kelly R Hemmer
    April 20, 2015

    I just made these this morning and they are fantastic! I made some small changes (+ 3 T. flour, 1.5 tsp. baking soda, omitted baking powder, cold butter) and they were perfect. I have been looking for a 100% butter recipe that didn’t spread and this is it. I am throwing out my butter flavor Crisco recipe now. Thank you!!!

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