Chocolate Chip Cookies from Scratch

As I have mentioned before, I love cookies! I recently bought a few bags of chocolate chips, semi-sweet and milk chocolate. I have been planning to make cookies for a while and finally did the other night. Wednesday night to be exact. With this recipe, my chocolate chip cookies are still super moist and chewy! I used the recipe from the bag but tweaked it because I didn’t need 5 dozen cookies laying around my house. So with this recipe you will be about to make 2 dozen. Oh and use the milk chocolate chips, they are the best!

Soft and Chewy Chocolate Chip Cookies - Double Knotted Apron

What You’ll Need:

  • 1 1/8 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter (1 stick, softened)
  • 1/3 cup white granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 tsp vanilla extract
  • 1 egg, room temperature (I prefer fresh farm eggs)
  • 3/4 cup milk chocolate chip

First things first, preheat your oven to 350 degrees. Then in a small mixing bowl combine the flour, baking soda and salt. Whisk together or sift into the bowl if you have a sifter. In a separate larger bowl add your sugar, brown sugar, softened butter (if you didn’t have time to let it soften at room temperature just pop it in the microwave for about 30 seconds) and the vanilla extract. Mix well with a hand mixer or if you have a large mixer feel free to use it as well. I prefer a hand mixer due to the smaller amount of cookies I made. When the butter is combined into the sugars scrap the sides of the bowl to get all of the goody together. Slowly begin adding your flour mixture from the first bowl into the mixing bowl and blend together. Once the flour is mix in well, add the egg you laid out and blend. Finally add your chocolate chips. If you feel like you want more of those little sweet morsels, add more! That’s what I did. šŸ™‚

Chocolate Chip Cookie Prep - Double Knotted Apron

Drop the cookie dough by spoonfuls onto your baking mat or lined cookie sheet. I fit 12 on my large sheet and still had plenty of room between each cookie. Bake for 10 minutes. If the edges are golden brown and the centers look firm its time to remove them. Prior to removing from the baking sheet lift up on the edges of one of the cookies to see if itĀ is ready to be removed. You don’t want them to fall apart but want to get them off the sheet before they bakeĀ  any longer. If they remain on the baking sheet too long they will dry out and harden. (No one wants that!!) Let your cookie sheet cool for a few minutes after removing the first batch and then drop the rest of the dough by spoonfuls and repeat the baking process. Store in an air tight container and they should be nice and soft for several days to come.

Enjoy and bake on!



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