Chocolate Chip Cookies

Chocolate Chip Cookies Recipe

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Kathleen Tuttle

By
@KathleensKitchen

I use Smart Balance 50/50 butter blend, and have excellent results.

Rating:

★★★★★ 1 vote

Serves:
Yield 24 cookies
Prep:
25 Min

Ingredients

  • 2 c
    all purpose white whole wheat flour (or all purpose)
  • 1/2 tsp
    salt
  • 1 tsp
    baking soda
  • 1 c
    dark brown sugar
  • 1/2 c
    white sugar
  • 1 c
    smart balance 50/50 butter blend, softened
  • 2 large
    eggs, room temperature
  • 1 Tbsp
    vanilla extract
  • 2 c
    semi-sweet or bittersweet chocolate chips

How to Make Chocolate Chip Cookies

Step-by-Step

  1. In a large bowl, whisk the flour, salt and baking soda. Set aside.
  2. In the bowl of an electric mixer with a paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Mix in the vanilla.
  3. Add half of the flour mixture, mix, then add the remaining half and beat just until incorporated.
  4. Using a wooden spoon, fold in the chocolate chips. Cover the bowl tightly with plastic wrap and refrigerate dough for 6 hours or overnight.
  5. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or Reynolds aluminum baking foil. Scoop out dough in 2 tablespoons size balls, and with your hands, roll the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 10 to 14 minutes, or until the cookie edges are golden brown and the tops just start to darken. Rotate the pan halfway through for even baking.
  6. Remove the pan from the oven and cool on a wire rack for 5 minutes. With a spatula, transfer the individual cookies to a rack to cool completely.
  7. Store cookies in an airtight container for up to 3 days, if they last that long! Enjoy.

Printable Recipe Card

About Chocolate Chip Cookies

Course/Dish: Cookies, Chocolate




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