Happy Thursday! For this week’s “A Sweet A Week” I decided to go back to the classics with a chocolate chip cookie recipe. And it’s a winner.
If you’re anything like me, you don’t have one just one favorite type of chocolate chip cookie, you have about a thousand (okay, maybe 3). Depending on the day, I could go for a thick and chewy loaded with chocolate chips, or a thinner “fall-apart-in-your-mouth” kinda cookie, or any combination of the two. Today’s recipe is a bit of a mixture.
I actually discovered this recipe through the mom of a student. At some point last year I was given a large plate of cookies to take home and, they were so incredible, I begged for the recipe! Luckily she agreed and I have been making them ever since. These are seriously some of my favorite chocolate chip cookies. Ever.
They strike the perfect balance between cookie dough and chocolate chips and aren’t too sweet (which can easily ruin a perfectly good cookie, in my opinion). These are the cookies you want to dunk in a tall glass of milk and then lick the excess chocolate off your fingers…. so so sooo good.
- 2 cups brown sugar
- 3 sticks butter (room temp)
- 1½ cups sugar
- 2 TBS vanilla
- 3 eggs
- 5½ cups flour
- 1½ tsp salt
- 1½ tsp baking soda
- 1 package ghirardelli chocolate (I used 60% dark)
- Preheat oven to 350.
- In a large bowl, cream together the brown sugar, white sugar, and butter until fluffy. Add vanilla then add the three eggs, one at a time.
- In another large bowl, sift together the flour, salt and baking soda. Combine with the sugar and egg mixture, being careful not to over mix. Add in the chocolate chips.
- Using an ice cream scoop, fill up a cookie sheet 3 across and 3 down (they spread out so make sure there is plenty of room between cookies)
- Bake for about 13-15 minutes.