August 4th is National Chocolate Chip Cookie Day! Today is the perfect day to bake these soft and chocolatey cookies. When you eat these cookies warm, the chocolate chips melt in your mouth.
My 2-year-old cousin loves these "choochies" and you will too! No matter if you like chewy cookies, or crisp cookies, this recipe is right for you.
Servings: 20-30 cookies (depends on size)
Ingredients:
2 1/2 cups all purpose flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, melted (2 sticks)
1 1/4 cups brown sugar
3/4 cup white granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
1 cup chocolate chips
Instructions:
Melt the butter in a small saucepan over the stove. Once thoroughly melted, keep aside to cool for about 10 minutes.
While the butter is cooling, whisk together the flour, salt, and baking soda in a medium-sized bowl.
Transfer the butter into a large bowl and add in the sugars. Whisk vigorously.
Whisk in one egg into the sugar-butter mixture. After it's fully incorporated, add the second egg and vanilla.
Fold the dry ingredients into the wet ingredients with a spatula. Mix only until the batter is just incorporated (no dry streaks of flour). Add in the chocolate chips. Do not over-mix.
The dough will be wet, so do not add in more flour. Chill the dough for at least one hour. At this point, you can chill your dough for up to 7 days.
Preheat oven to 375º F (190º C)
Scoop the chilled cookie dough onto a baking sheet with an ice cream scoop. Place the balls about 1 inch apart.
Bake the cookies for 12-15 minutes (see notes), or until golden brown.
Let cookies cool for 5-7 minutes, and enjoy! Store in an airtight container once cooled completely.
Notes:
If you want crispy cookies, bake for 14-15 minutes. If they aren't crispy enough for your liking, feel free to bake them more, just don't over-bake.
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