Author’s Note:
When baking these cookies, always make more than you need. Within minutes, despite my pleas to avoid burning tongues and fingertips, my family descends upon the tray in a deftly organized strike, and the goodies are gone. Maybe I’m being a bit dramatic (definitely not), but these cookies really are a crowd pleaser. I prefer my cookies light and pillowy, so this recipe adds extra flour and swaps baking flour for baking soda to add the extra fluff. This is a strategy my mom implores me to utilize whenever I bake, especially after the one time I used baking soda by accident and ended up with a tray of crispy pancakes (sorry, mom). Pro tip: don’t make that mistake.
You will need:
- Flour – 2 1/2 cups
- Sugar – 3/4 cups
- Brown Sugar – 3/4 cups
- Baking Powder – 1 teaspoon
- Sea Salt – 1 teaspoon
- Eggs – 2
- Chocolate Chips – 1 cup
- Butter – 1 cup (two sticks)
- Vanilla Extract – 1 teaspoon (or tablespoon, if you’re a trigger happy vanilla fan like me)
Step One:
Combine flour, sea salt, and baking powder in a bowl. Set aside.
Step Two:
In another bowl, warm butter until softened (I’ve found that 35 seconds is the sweet spot). Add sugar and vanilla extract, then stir until combined. Add in eggs one at a time, ensuring that one is fully mixed in before adding the other.
Step Three:
Gradually add in flour mixture to the butter mixture, stirring to combine with a wooden spoon. When all of the flour is mixed in, add chocolate chips and stir. Scoop batter into balls and place on baking tray (you’ll probably be able to make 12). Bake in oven at 375 for 15 minutes.
Step Four:
Grab a cookie before they are all gone. Eat it fresh out of the oven with a tall glass of milk (or water, if you’re not a milk person). Then, eat another!
Photo Credits: Pam Menegakis (unsplash)