Traditional Chocolate Chip Cookies
Tiffany Hill
18 Medium Cookies
Dessert
Bakers, these cookies can be packaged the following ways:
In a gusset bag sealed with a sticker/wrap.
In a boutique box lined with greaseproof paper plus sticker/wrap.
Optional: Kitchen scale for weighing dough.
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Please see my cookie wrapping videos here.
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Ingredients
- 2 sticks salted butter (1 cup), softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 cups all-purpose flour
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 2 1/2 cups semi-sweet chocolate chips
Directions
Preheat the oven to 325Ā°F. Line standard cookie sheets with parchment paper or silicone mats.
Whisk the flour and baking soda together in a medium bowl. Set aside.
In a medium bowl, use either a handheld mixer or a stand mixer equipped with a paddle attachment to whip together the butter and sugars at high speed until they form a smooth and creamy mixture.
Incorporate the egg and vanilla extract, continuing to beat at high speed until well combined.
Don't forget to scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated, and beat again if necessary to achieve a uniform mixture.
Add the dry ingredients to the wet ingredients. Mix on low until combined.
Mix in the semi-sweet chocolate chips.
Divide the dough into balls. I prefer to make 32 - 40 gram cookies with this recipe.
Place the cookie dough balls onto baking sheets, about 3 inches apart.
Bake for 11-12 minutes or until lightly browned around the edges.