When it comes to chocolate chip cookies, there is no such thing as enough of them. I love cooking, so for me, trying a new recipe is like going out on a journey. If you don’t like cooking, don’t worry. I make this so easy that you just might start to enjoy it.
It has been difficult since my precious baby has been born because I now have had to learn how to strategize and prioritize my time most efficiently in order to be able to keep my sanity and take care of my baby. Now, I am working on figuring out fast, delicious recipes that take very little time and dishes to prepare, but also are satisfying for me to prepare.
These cookies come out soft but tiny bit crunchy on the outside; the chocolate morsels are soft but not flowing out everywhere which I really don’t like because when it is all gooey like that I believe it makes the chocolate lose its flavor. The fragrance and texture were also just incredible. This recipe is definitely making it into our family traditions that we pass down.
Here is our family recipe of a savory chocolate chip cookie that just melts in your mouth.
Hope you enjoy it as much as we do!
Chocolate Chip Cookies
– 2 ¼ cups of all-purpose flour (I think King Arthur is truly the best when it comes to making the dough come out soft and fluffy)
– 1 tsp. baking soda
– 1 tsp. salt
– 1 cup (2 sticks) butter, softened (I always prefer to use the Kellogg Pure Irish Butter, the salted one)
– ¾ cup granulated sugar
– ¾ cup packed brown sugar (I recommend the Sugar in the Raw company)
– 1 tsp. vanilla extract
– 2 large eggs
– 2 cups (12 oz) semi-sweet chocolate morsels
Preheat oven to 375°F.
HINT: I’ve discovered that there is no sense in using multiple bowls to mix things. In the end, all those ingredients get poured into one big bowl and you are left with 3 or more extra bowls to wash when you could have just mixed it all in one big bowl. The secret is just prioritizing what gets mixed first and then what gets added into the mix second and so on.
Granted, depending on the recipe and what you are making, it is not always possible, but once I have discovered this eureka method of combining ingredients, I have truly saved myself a lot of extra dishes to wash. Here is what I mean.
And, you could combine flour, baking soda, and salt in one bowl and set it aside. Then, you could beat butter, granulated sugar, brown sugar, and vanilla extract in another bowl until creamy. Add eggs, one at a time, beating well after each additional. Gradually beat in flour mixture. Stir in morsels. Drop by rounded table spool or mellon baller into ungreased baking sheets. Total dishes: 2. You can easily cut that in half and have just 1 mixing bowl instead. Here’s how.
How I Recommend to Do It
Take the butter, granulated sugar, brown sugar, and the vanilla extract. Then beat it all together until the mixture is uniformed and creamy. After that, into the the same bowl, add the eggs, one at a time, beating well after each additional egg. Then add the flour, baking soda, salt, the chocolate morsels (and nuts if you like them. I don’t like nuts in my cookies, but it wouldn’t hurt the recipe if you added some.)
Now you only have 1 dish. There is absolutely no reason as to why you can’t mix things this way. Granted, some recipes you can’t do this, but I have discovered that almost 99% of recipes you can if you just look at the ingredients selectively and prioritize them in a way that makes most sense.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Enjoy! Let me know in the comment box below how yours came out!