Chocolate Chip Cookies are always a favorite. Some like them flat, thin and crispy while others like them fat, soft and chewy. This recipe represents repeated refinement to come up with a consistent recipe for soft, thick cookies that are sure to be loved by all.
Combine the following in a bowl:
- 1 3/4 cup all purpose flour (I use organic King Arthur)
- 1/2 tsp baking soda
- 1/2 tsp salt
In the bowl of a stand mixer (I use a KitchenAid), add the following:
- 1 stick butter (high quality), softened a bit
- 1/2 cup sugar
- 1/2 cup brown sugar (not packed)
Cream the butter and sugars until fluffy using medium speed. Stop and scrape the bowl at least once. When the mixture is fluffy, add:
- 1 egg
- 1 tsp pure vanilla extract
Incorporate the egg and vanilla until well mixed. Add in the flour mixture and combine (do not overmix). Finally, add the following:
- 1/2 bag Ghirardelli Semi Sweet Chocolate Chips (about 6 oz.)
Stir in the chocolate chips on the lowest speed until they are incorporated. Do not overmix.
Scoop dough onto cookie sheets using a Cookie Scoop. The size of the scoop dictates the size of the cookie. Do not flatten the scoop. Leave it mounded.
I like a larger cookie. I typically fit 6-8 cookies per cookie sheet.
Refrigerate the cookie sheets for 15 minutes. While they are chilling, preheat oven to 350F.
Bake chilled cookies 12-14 minutes or until edges are golden. They should resemble:
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