Chocolate Chip Cookies
There’s something magical about the aroma of homemade chocolate chip cookies wafting through the house. For many, these cookies are more than just a treat; they’re a cherished family tradition. Passed down through generations, our family recipe holds a special place in our hearts, bringing back memories of childhood and family gatherings.
Making these cookies is a ritual that connects us to the past. Each ingredient is carefully measured, and every step is followed with love and precision. The process is as comforting as the cookies themselves, offering a moment to slow down and savor the simple joys of life.
Baking these cookies is also a chance to create new memories. Whether it’s baking with kids or sharing them with friends, these cookies have a way of bringing people together. The gooey centers and crispy edges are a testament to the care and tradition that goes into each batch.
In a world that’s always rushing, taking the time to bake from a family recipe is a reminder of what’s truly important. It’s about more than just cookies; it’s about family, love, and the joy of sharing something delicious with those we care about.
Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter melted and slightly cooled no longer warm
- 1 cup + 2 tablespoons all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher or table salt
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 1 egg room temperature
- 1 ¼ cup chocolate roughly chopped semisweet, bittersweet or dark chocolate or chocolate chips, divided
- Flaky sea salt for topping optional, but highly encouraged
Instructions
- Melt butter on the stovetop or in the microwave, and transfer to a large mixing bowl to cool while you prep the rest of the ingredients.
- Preheat oven to 350 °F and line two baking sheets with nonstick silicon mats or parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the large bowl with the cooled melted butter, add light brown sugar and granulated sugar and whisk to combine.
- Add the vanilla and egg, whisk until smooth and combined.
- Add the flour mixture to the wet mixture and use a sturdy wooden spoon or spatula until just combined – don’t overmix!
- Gently fold in 1 cup chopped chocolate – save the other 1/4 cup for topping each cookie.
- Use a large cookie scoop or tablespoon to scoop out even portions of dough onto prepared baking sheets.
- Top each cookie with a few more of your reserved chocolate chips for a nice presentation, and add a sprinkle of flaky sea salt (optional, but recommended).
- Bake one sheet at a time on the middle rack for 11 minutes, or until the edges are set and golden and the tops are puffy – they’ll set and crinkle as they cool.
- Remove from the oven and let cool on baking sheets for about 10 minutes then transfer to wire racks to cool completely. Enjoy!
Nutrition
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