I’ll admit I’m embarrassed. I’ve been blogging my way along here without ever sharing my chocolate chip cookie recipe. And I didn’t realize it until a reader emailed asking for it yesterday. (Thanks, Chet!)
So, today, I’m sharing it with you. This is my Blue-Ribbon Chocolate Chip Cookie recipe and it’s perfect in every way–soft, luscious, chewy, and packed with flavor. It’s everything you love about chocolate chip cookies. And if you want to really enhance the cookies, make the dough and let it age for a day or two in your fridge–whoa! (Of course, no one will blame you if you can’t resist baking them right away.) Better yet, double the recipe and save some for later.
Blue-Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)
Drop the dough by rounded tablespoons onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.