In honor of National Chocolate Chip Cookie Week, here is a wonderful chocolate chip cookie recipe to enjoy. Imagine, a whole week dedicated to chocolate chip cookies! Not that I need an excuse to make chocolate chip cookies. As far as I’m concerned, every day is perfect for chocolate chip cookies.
I like these cookies because they have a rich flavor and are tender, chewy and delightfully gooey when fresh from the oven. If you’re like me and can’t wait for the cookies to cool, try not to burn your tongue on the hot, melty chocolate.
This recipe does not contain nuts, but you could easily add them. Just toss a cup or so of chopped nuts into the dough along with the chocolate chips. You can also change the chocolate chips from semisweet to bittersweet chocolate or milk chocolate or white chocolate. Or, how about a combination of chocolates? That works for me!
Chocolate Chip Cookies
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1. Position the oven rack in the middle of oven. Preheat the oven to 350°F. Line cookie sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of bowl. On low speed, gradually add the flour mixture, stirring just until blended. Fold in the chocolate chips.
4. Using a cookie scoop or two spoons, drop tablespoonfuls of dough onto the prepared cookie sheets, spacing about 2 inches apart.
5. Bake in preheated oven for 10 to 12 minutes, or until the edges start to turn lightly golden. Do not overbake.
6. Immediately slide the parchment paper onto a wire cooling rack. Cool the cookies for 5 minutes, then transfer from the parchment paper to a cooling rack and cool completely storing.
Makes about 3 1/2 dozen cookies
