Perfect Chocolate Chip Cookies

Some of you know that I am not exactly the biggest chocolate fan. In fact when it comes to dessert and I’m given the choice of chocolate cake or nothing…I’d pick nothing. I don’t know why it’s that way. Being pregnant has definitely exaggerated it too. My two biggest food aversions have been chocolate and peanut butter. Put those together {like a Reeses PB Cup}? I’m pretty sure I might start dry heaving. My one chocolate exception, has been these chocolate chip cookies. I’m not lying one bit when I say that this is the perfect chocolate chip cookie recipe!
I brought these to work a few weeks ago and they were literally gone within minutes. When I was asked why I didn’t bring more, I said that I had to half the batch because I only had one egg. My boss thought I said I only had one bag, so he told me he’d help me out. He promptly walked to the end of the counter and grabbed one of those huge freezer bags. When I told him I said egg, he said that’s okay – now I definitely had a bag and my only job was to fill it before work the next day. I ended up bring a full batch and again, they were all gone after the first couple hours of work. You have got to try these babies and when you do, I want to hear all about it! {P.S. I got this recipe from my bestie over at Mister B and Me.}
Ingredients:
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 & 1/3 cup salted butter
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 to 3 1/2 cups bread flour {or all-purpose is fine}
  • 3/4 bag {9 oz.} milk chocolate chips {I like Toll House, but any kind is great}
Directions:
  1. Preheat oven to 375°F.
  2. Cream together the sugars and the butter until light and fluffy.
  3. Add eggs, one at a time, and mix until smooth. 
  4. Add vanilla and mix well.
  5. Add salt and baking soda.
  6. Mix in flour, 1/2 cup at a time, until dough begins to pull away from edges. {Be sure not to add too much flour to keep the end product nice and soft.}
  7. Add chocolate chips and mix well.
  8. Drop by the spoonful onto an ungreased cookie sheet.
  9. Bake for 7-8 minutes. {They may not seem done because they haven’t started browning at all, but trust me, this is how you want them to be!}
  10. Let cool and enjoy.
This recipe has ruined me for all other chocolate chip cookies. I really hope you love these as much as we do!
-Sarah
Linking up here.

Comments

  1. says

    These look delicious! My recipe is very similar… Makes me want to whip out a bunch today. Good to know that it’s okay to use bread flour – I accidentally purchased it one time and thought I’d have to save it for rolls, etc.

    I’d be thrilled if you’d link up at this week’s Off the Hook!

  2. says

    These look delicious! My recipe is very similar… Makes me want to whip out a bunch today. Good to know that it’s okay to use bread flour – I accidentally purchased it one time and thought I’d have to save it for rolls, etc.

    I’d be thrilled if you’d link up at this week’s Off the Hook!

  3. says

    This is the best chocolate chip cookie recipe I have ever tried! I’ve always tried and tried to get the best consistency with my cookies, and I couldn’t achieve it until I tried this recipe. I may reduce the amount of white sugar to 3/4 cup but that is just a personal preference. Thank you again for a great recipe!

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