CHOCOLATE CHIP COOKIES
Everyone needs a classic chocolate chip cookie recipe in their home,
and this is mine.
A simple, straight-forward, and very delicious cookie.
It is very delicate right out of the oven but, also, incredibly rich out of the freezer!
PREHEAT oven to 375℉.
STIR flour, baking soda, and salt; set aside.
BEAT butter, sugar, and brown sugar at medium speed until creamy.
ADD eggs and vanilla, mixing on low, until incorporated.
ADD flour mixture until well combined.
STIR in chocolate chips.
SCOOP and place on cookie sheets.
BAKE for 11 minutes until golden.
STORAGE: Store any leftovers in an airtight container for 3-4 days on the counter, a week in the refrigerator, and up to 3 months in the freezer (my favorite).
SUBSTITUTIONS: Use Bob’s Red Mill 1:1 gluten free baking flour to make Gluten-Free. | Use coconut sugar. | Use peanut butter chips, m&m's, nuts, etc. to your liking.
TIPS: Make sure to measure the flour exactly - otherwise the cookies come out flat. | Don't bake for too long. | For best results, soften your butter. | Brown sugar gives the cookie the beautiful golden color.
If you try some of my treats remember to tag me @inspiredfoody & #inspiredfoody on your creations so I can see and share them! Sharing is caring.