There is something to be said for a really awesome chocolate chip cookie. They are such an American classic, yet churning out homemade chocolate chip cookies isn't as foolproof a task as it probably should be. Too often the cookie's exterior gets too tough and the cookies can be subject to falling into the "blah" category.
For reasons such as these there are people in the world that don't think that they like chocolate chip cookies - i.e. my grandmother. When I declared that this was what I making for the day, I could practically her hear her shudder across the room... Ok, well I actually did hear her shudder. Gram isn't one to sugarcoat her feelings.
But i just kept quiet and smiled and popped on the kitchen aid mixer, because I knew. I knew.
These cookies are phenomenal. They are everything that a homemade chocolate chip cookie should be. Soft and cakey, with chocolate chips that melt and ooze out when you take a bite. They are enough to make anyone a chocolate cookie convert.
My gram included. After her 3-4th consecutive cookie she was ready to admit that they were fabulous and that she loved them. And for people who already love chocolate chip cookies, watch out. They will be all over these in a hot minute.
I actually had my next door neighbor yell across my lawn about how much he loved them. So if you want to make other people happy, or just yourself, make these cookies.
You will not be disappointed. Enjoy!
Soft and Cakey Chocolate Chip Cookies
Servings: About 3 dozen
2 1/4 cups flour
1/2 tsp baking soda
1 3/4 sticks unsalted butter (at room temperature)
3/4 cup sugar
1/4 cup packed light brown sugar
1 tsp salt
2 tsp pure vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips
Preheat oven to 350 degrees. Combine flour and baking soda in a bowl and whisk to combine. In the bowl of an electric mixer combine butter and both sugars and beat until creamy. Add salt, vanilla, and eggs, and beat until combined. Scrape down the sides of the bowl if needed. With the mixer on low speed add flour until just combined. Stir in chocolate chips by hand. Line two baking sheets with either parchment paper or baking sheets. Drop heaping tablespoons of batter onto sheets spacing 2 inches apart, Bake cookies until set with golden edges 11-13 minutes, rotating sheets halfway through baking. Let cool on baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
Recipe adapted from: Martha Stewart's Cookies