I believe everyone should have a scratch-made chocolate chip cookie recipe in their repertoire. This one comes from my mama, which was inspired by Ghiradelli.
Last week, our long time family friends came for a visit. We chose to bake up some chocolate chip cookies. Is there a better way to bond and catch up than cooking together in the kitchen? I think not.
After all of our hard work (and some taste testing) we ended up with the perfectly warm, gooey yet crisp, melty, chocolatey goodness below.
Recipe yields 4 dozen cookies
11 1/2 ounces chocolate chips (we love the Ghiradelli premium semi sweet chips)
1 cup butter or margarine, softened
3 teaspoons vanilla
2 large eggs
3/4 cup brown sugar, packed
3/4 cup sugar
2 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
Heat oven to 375ºF. Stir flour, baking soda and salt together; set aside. In a large mixing bowl, beat the butter with sugar and brown sugar until creamy. Add eggs and vanilla to sugar/butter mixture, one at a time and mix on low until incorporated. Gradually add and blend dry mixture into cream mixture. Stir in chocolate chips by hand. Drop tablespoons of cookie dough onto cookie sheets. Bake for 9 to 11 minutes or until golden brown.