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Classic Chocolate Chip Cookies Recipe


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     Classic Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   None

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (12 Tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup sugar
2 large eggs
1 teaspoon vanilla

Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees. Line 2 baking sheets with parchment. Whisk together flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping Tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. When the baking sheet have cooled completely, scoop
the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
For cakey cookies- Replace the light brown sugar and regular sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees until golden and tender, 12 to 15 minutes. For chewy cookies- Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the sugar. Bake at 375 degrees until golden and crunchy on the outside, and chewy on the inside, 10-12 minutes. For super-chewy cookies- Substitute cake flour for regular flour. Bake at 375 degrees until golden with caramelized edges, 12-15 minutes.

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