Chocolate Chip Cookies have always been my thing. For parties, my friends always expected them, and the plate was cleaned within an hour. I feel like they’re one of those comfort foods, the kind you always want to have around. This recipe is my favorite: it’s fairly fool proof, with a few tricks thrown in.
2 sticks of butter or 8 ounces, melted
2 cups brown sugar
1/2 cup white sugar
2 1/2 cups of flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups chocolate chips
Combine flour, baking soda, baking powder, and salt in a bowl. Place your sugars and eggs in a mixer and beat until a fluffy texture is achieved. Alternate adding your butter and your flour mixture to the sugar and eggs. Using melted butter will add less oxygen to the dough and give you a chewier cookie. Also, make sure you beat at a lower speed as to not overwork the gluten in the flour (this will help keep your cookies light). Add the chocolate chips and mix for just a moment more.
Spoon balls of your cookie dough onto a cookie sheet lined with parchment paper and bake for 12 to 15 minutes (depending on preference) in an oven heated to 350 degrees. Once removed from the oven, let the cookies cool for a few minutes. I prefer to serve mine still slightly warm, with a tall glass of milk, but they will last for a few days when stored properly.