When it comes to chocolate chip cookies, people tend to be extremely vocal and particular with their preferences.
Thick or thin? Crunchy or chewy? Loaded with chips or standard amount?
Highly pressing matters indeed.
These cookies definitely fall into the crunchy / thick / standard amount of chips category – and they were made for a very, very, very good cause.
‘Cause my absolute bestest friend asked for them. Actually, here’s the way it was worded: “You know, I could really go for a crunchy chocolate chip cookie with an ice cold glass of milk right about now.”
Cookie Baker’s Chocolate Chip Cookies – adapted from Cookie Baker Lynn
1 cup (2 sticks) softened butter
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tbs. vanilla extract
3 and 1/2 cups flour
1 tsp baking soda
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl cream together the butter and sugars with a mixer until the mixture is light and fluffy. Beat in the eggs and vanilla. In a medium bowl mix together the flour and baking soda. Slowly add the flour mixture to the wet ingredients, stirring just until combined. Add the chocolate chips when there are still traces of flour showing. Mix until everything comes together.
With a medium (#30) cookie scoop, form balls of dough. Place the dough balls on the prepared baking baking sheets (At this point, I chill the dough for several hours before baking – to prevent the cookies from spreading out too much) Bake for 13 -15 minutes, or until the tops are set and the edges begin to brown. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.