Whenever someone asks the question “what’s your favorite kind of cookie?” it seems that the consensus is chocolate chip! How can you go wrong with butter and sugar all mixed together and loaded with little chocolaty morsels. The key to good chocolate chip cookies involves a few things. Everyone seems to like a chewy cookie and to achieve that you need to use half regular flour and half cake flour. The other important element is dark brown sugar instead of using light brown sugar. The molasses in the dark brown helps make a softer and chewier cookie. Creaming the butter and sugar is key to a good cookie. You have to make sure that the consistency is fluffy and the color has changed from a dark to a light color then you know you’ve successfully creamed the dough. Now I don’t know about everyone else but I love a cookie loaded with chocolate chips, in fact the more the better. I would advise adding at least a half cup more of chocolate chips to any recipe. Most recipes call for 2 cups so I would advise using 2 ½ cups to 3 cups of chocolate chips. Now no cookie is good if it’s overcooked so make sure that you stick to the recipe with regards to time. Everyone’s oven varies so make sure to bake them for the lowest amount of time indicated on the recipe, for example 9-11 minutes bake them for 9 and then check them. Below is a basic recipe for chocolate chip cookies. If you would like to make the above modifications to the recipe I can guarantee a deliciously chewy cookie loaded with chocolate chips.

Recipe:

Ingredients:

• 2 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon of salt
• 1 cup (2 sticks) butter
• ¾ cup granulated sugar
• ¾ cup packed brown sugar (Dark or Light depending on your preference)
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12 oz. package) of semi-sweet chocolate chips

Preheat oven to 375 degrees.

Combine flour, baking soda, and salt in a small bowl and set aside.

Beat the butter, granulated sugar, brown sugar and vanilla extract in a large bowl or stand mixer until creamy. After the mixture is creamy add the eggs, one at a time, allowing each to be beaten in well. Then add the flour mixture in small amounts. After that has come together add in the chocolate chips and stir well to evenly distribute them. Then drop tablespoon amounts of the cookie dough onto ungreased cookie sheets. You can also line the sheets with parchment paper to minimize mess and use a small scooper for the cookie dough to allow even cookies.

Bake in the oven for 9-11 minutes or until golden brown. Cool on the baking sheet for 2-3 minutes then move to wire racks to completely cool off before eating or packing.