Chocolate chip cookies. The most basic sweet treat. And sometimes the most complex. Milk chocolate or semi-sweet. Or both, and call it double chocolate. Add cocoa to the batter, and you've just upped your cookie game to triple chocolate. Some swear by cornstarch to keep them soft. Or ground oats for a subtle crunch. Chocolate chunks instead of chips, for big pockets of melty chocolate. Maybe a sprinkle of sea salt for a gourmet touch.
But sometimes you have to keep it simple. They don't last long enough around here to justify anything complicated. This recipe made 36 cookies and by the time they were finished cooling, there were 16 left. I ate two.
Oh, and I used my super shiny, brand spanking new, grown-up mixer for these. A Christmas present from my hubby. I have never been so excited to cream together butter and sugar.
Chocolate Chip Cookies
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 tbsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips
Preheat oven to 350°F.
Beat together butter and both sugars until fluffy. Be sure to admire the paddle as it perfectly beats it's way around the bowl. Beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda, and salt. Stir into butter mixture until combined. Stir in chocolate chips.
Scoop (approx. 2 tbsp scoops) onto cookie sheet and bake for 12 minutes, or until edges are golden brown and firm to the touch. Allow to cool for a few minutes on the cookie sheet before transferring to cooling racks.