Happy Thursday! I realized that I've never posted my recipe for chocolate chip cookies before, and since I baked them on Tuesday night, I decided to share the recipe with you all today. There's nothing super special about them, but whenever I bake them I get lots of compliments and people can never eat just one! This time I used bittersweet chips because I was out of semi-sweet which most people prefer, but they were still just as delicious. They're perfectly soft in the middle and a little bit crispy on the outsides. Let me know if you decide to try them out! :)
Chocolate Chip Cookies makes about 3 dozen cookies
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar, firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- Preheat the oven to 350F and get out two ungreased baking sheets.
- Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside.
- In the bowl of your stand mixer, beat the butter on high speed for 2-3 minutes or until pale and fluffy.
- Add both of the sugars and beat until the mixture no longer feels gritty between your fingers.
- Add the egg and vanilla extract and beat until combined.
- Reduce speed to medium-low and add the dry ingredients slowly, scraping down the sides of the bowl until just combined.
- Reduce speed to stir and add the chocolate chips until evenly distributed.
- Roll the dough into 1.5 inch balls and space apart on the baking sheets.
- Bake for about 12 minutes so that the centers are soft but the edge are a bit crispy.
- Allow to cool on cooling racks before storing in an airtight container.
- Enjoy!!