So I have an awesome friend whose mom made the best chocolate chip cookies ever to grace humanity! (shout-out to my ally!! You know who you are…AHF!!) I used to patiently wait for invites to his parents’ place hoping cookies, among other amazing dessert, will be on the menu!
Disclaimer: I’m not a greedy friend, her desserts were EPIC! And for the longest time, I had been trying to perfect my chocolate chip cookie game because I no longer had easy access to his mom’s cookies.
Over the years, I experimented with so many different variations of the recipe I originally had. I tried using shortening one time and they weren’t as decadent as I wanted them to be! I also tried to use dark brown sugar and they turned out too sweet which meant I couldn’t binge eat a dozen of them without going into a sugar induced coma.
Several years went by and after trying one recipe after the other and different baking techniques, I finally perfected a cookie dough base that changed my cookie game forever. So there you have it, my short tale of cookie dough adventures!
I accept cookies as a token of your appreciation!
To spare you a long story and years of disappointment, I decided to share with you said cookie recipe. Try them and you will definitely thank me for it!!
Chocolate Chip Cookies Recipe
- 225 g butter (room temp, softened)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups Flour
- 2 tbsp. baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup dark Choco chips (You can use anything else to flavor your cookies, this recipe is an awesome base)
Alrighty then! For this awesome chewy chocolate chip cookie recipe, you want to make sure your butter and eggs are at room temperature. Think of it this way, if your eggs are cold and your butter is room temp. the eggs are going to cool down your butter and you will end up with a weird chunky consistency!
That being said, let’s get to the fun part! You want to cream the butter with the sugars until you get a fluffy consistency (say 5 minutes), add the eggs in one at a time making sure the first egg is fully incorporated before adding the second. Then add the vanilla. Mix all the dry ingredients together and add them slowly to the mixer. (DO NOT ADD THEM ALL AT THE SAME TIME OR YOU WILL END UP IN A CLOUD OF FLOUR!!!) Add your chocolate chips in and mix for another 30 seconds. I use an ice cream scoop to get all my cookies in a consistent size and I like to freeze mine before baking them at 350 F for about 10 minutes. They will come out of the oven super soft so be patient! However, they are so fudging amazing after they’ve cooled down for a couple of minutes, so go ahead a treat yourself to one! These cookies do change consistency once fully cooled: they will be crunchy on the outside and chewy on the inside. Now if you’ll excuse me, I’m going to go bake a couple of cookies I have stashed in my freezer!!