I’ve come up with an easy and classic chocolate chip cookie for you guys. A slight exterior crunch and soft interior make this cookie a fantastic treat for any college student, or 5-year-old, mommy, daddy, grandma or grandpa, for that matter!
When I was going to Texas State – San Marcos for my Bachelor degree I baked cookies all the time. Seriously there was a period of time where I baked at least twice a week in between work and school.
I just loved making cookies and giving them to my friends…ok I’ll admit I ate a few as well…ok maybe more than a few. Hey, look college is stressful, students like cookies. Baking was my way of showing love and support for my friends, and myself!
I tried probably hundreds of different recipes and learned so many different ways to mix proportions of ingredients to come out with softer or crisper cookies.
This recipe is one that I threw together the day of the dinner that we hosted at UT. It’s very classic and that makes it pretty simple. It also makes a ton of cookies. Two factors that I need when baking for a crowd — Simple and huge. You could search the internet and probably find this exact recipe on 8 other blogs, but really who cares where it comes from as long as you find what you need, right???
I encourage you to tweak this recipe to your liking! Want a softer cookie? Decrease the butter a touch and increase a bit on the baking soda. Like a sweet and salty thing? Increase the salt a bit. Want to add walnuts? Go for it! You could even substitute M&Ms for the chips!
Haley’s Classic Chocolate Chip Cookies
Prep Time: 30 minutes
Cook Time: 55 minutes total
Yield: 56 cookies
- 2 Cups All Purpose Flour
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 2 sticks room temperature butter
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 2 eggs, lightly whisked
- 2 teaspoons vanilla extract
- 10 ounces bittersweet chocolate chips
- Preheat oven to 375 degrees with rack positioned in the middle of the oven and line four baking sheets with parchment (you could use as few as two, but you have to let them cool completely between batches).
- In a large mixing bowl, combine the flour, salt, and baking soda. Whisk to combine completely.
- In a stand mixer, beat butter with the paddle attachment on low to medium-low, until light and fluffy. Add sugars and continue to beat for about 1 minute until combined and very light in color.
- Add the eggs and vanilla and beat on low to combine, scrape down the sides to be sure all is incorporated.
- Add half of the dry ingredients, and mix on low until completely incorporated, about 1-2 minutes. The batter will look very dry at first but the ingredients will begin to combine quickly.
- Add remaining dry ingredients and beat just until combined, about 2 additional minutes.
Pro Tip: TURN OFF THE MIXER — seriously, don’t over mix your cookie batter….I mean, unless you want tough cookies.
- Using a sturdy spatula or wooden spoon, fold the chocolate chips into the batter.
Pro Tip: You can really do this in 2 or 3 folds – Seriously, I’m going to start a “Don’t Over Mix” campaign.
- Using a tablespoon measuring spoon, spoon 12 cookies onto each lined baking sheet (don’t try to do 15, you’ll crowd the pan).
Pro Tip: use another spoon to help scoop the dough out of the tablespoon and onto the pan.
- Bake one pan at a time for 10-12 minutes, rotating the pan half way through baking. Cookies should be golden brown on the bottom and still slightly soft in the center.
Pro Tip: 11 minutes was perfect for me. My oven is pretty true to temperature so I literally set my timer for 6 minutes, turned the pan, then set it for 5 minutes every time.
- Using a wide spatula, move the cookies to a cooling rack or if, like me, you can’t find your cooling rack a piece of parchment on the counter should work fine! When they’re completely cool, store cookies in an air tight container.