Our Chocolate Chip Cookies won the blue ribbon at a local fair! In this recipe, the cookies are baked “low and slow” for that perfect cookie with a soft center and crisp exterior!
Tip: When your cookies are done baking, get them off the hot cookie sheet onto the counter or cooling racks so they don’t overbake!
Ingredients
2-1/2 cups all-purpose flour (preferably King Arthur brand)
1/2 teaspoon baking soda
1/4 tsp. salt
1 cup firmly-packed light or dark brown sugar
1/2 cup granulated sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla
1 cup milk chocolate chips
1 cup semisweet chips (OR peanut butter chips. You could also try toffee (Heath bar) chips.
Instructions
Preheat oven to 300 degrees. (If you prefer crispy cookies, preheat to 350 degrees.) Spray baking sheets with non-stick baking spray or use parchment paper.
- In a small mixing bowl with a wire whisk, combine flour, baking soda, and salt.
- In a large mixing bowl, with electric mixer set at medium speed, combine brown and white sugars until blended. Combine butter with sugars and mix well. Add eggs and vanilla; mix with electric mixer until smooth and creamy.
- Add flour and chocolate chips, a little at a time each, and mix well using a sturdy wooden spoon.
- Drop dough onto prepared baking sheets by teaspoonfuls, or use a cookie-dough scoop.
Bake these cookies long and slow: 20 minutes at 300 degrees. But watch the time as every oven is different. Don’t overcook; edges should brown but centers should be pale and soft as the cookie will darken after you remove from oven.
