Let's Make Chocolate Chip Cookies

Crisp and chewy deliciousness

The first thing my mom taught me to bake was chocolate chip cookies. She enjoyed baking, and I know I inherited her love for it. When I was young, I watched her make amazing cakes, pies, cookies, and bars. I was probably around 10 when I made my first batch of chocolate chip cookies, and I’ve been baking them ever since.

Everyday Natalie

Chocolate chip cookies are one of my absolute favorites! In my opinion, it’s the best cookie, and almost everyone loves them. This recipe is straightforward to follow, and the result is a buttery, crisp, and chewy cookie. These cookies can easily be made gluten-free and dairy-free.

Chocolate Chip Cookies

Makes about 30 cookies

*Please read the recipe and notes thoroughly before beginning to prepare them.

Everyday Natalie

Here’s the recipe:

Ingredients

• 2 1/2 cups flour (I used gluten-free flour)

• 1 1/4 tsp baking soda

• 1 1/4 tsp sea salt

• 2 sticks of butter (1/2 pound), at room temperature (I used vegan butter)

• 1 tbsp pure vanilla extract

• 1 cup white sugar

• 1 cup light brown sugar, packed

• 2 large eggs, at room temperature

• 1 1/2 -2 cups semi-sweet chocolate chunks (I used 5 ounces of a chocolate bar, chopped + a very full cup of dairy-free chocolate chips). You can adjust the amount of chocolate you use.

Directions

1. Preheat the oven to 350°F, and line two cookie sheets with parchment paper or a Silpat cookie mat.

2. In a medium bowl, sift together the flour, baking soda, and sea salt. Set aside.

3. In a large mixing bowl with a hand mixer or the bowl of a stand mixer, cream together the butter, vanilla, white sugar, and brown sugar on medium speed until light and fluffy, 3-5 minutes. Add the eggs and mix on medium speed for one minute.

4. Turn the speed down to low, and add the dry ingredients, in thirds, mixing until just combined. Sprinkle in the chocolate and mix until just combined.

5. Using an ice cream scoop or 1/4 measuring cup, form the cookies into balls and place on the prepared cookie sheets. Leave 2” between the cookies to allow for spreading. I can fit nine cookies on my cookie sheet.

6. Bake the cookies one sheet at a time for 15-18 minutes, rotating the pan halfway through the baking time to ensure even doneness. The cookies should be golden brown around the edges but still light in the centers. Cool the cookies on a wire rack for 3 minutes, then remove them from the cookie sheet and allow them to cool further on the wire rack.

7. Enjoy!

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Important Notes:

• It is essential to bring the butter and eggs to room temperature. This should take about 30 minutes. Do not melt the butter or the cookies will spread too thin.

• It’s worth using “good” butter in this recipe (i.e., butter with higher fat content). Examples are Kerrygold, European butter, grass-fed butter, or Kirkland’s butter.

• I highly recommend using a chocolate bar for at least 1/4 of the total chocolate. Use high-quality chocolate here (we’re not talking Hershey's bars). 😉

• If you don’t plan to bake all 30 cookies, you can freeze the dough for later use. Scoop the cookies as directed, then freeze the dough balls for a few hours on a cookie sheet or a plate. Then take the dough balls and place them in an airtight container in the freezer. The dough balls will be good for up to three months. When it’s time to bake them, place the dough balls on a cookie sheet as directed above, adding a few minutes to the baking time.

Everyday Natalie

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“You can be miserable before you have a cookie and you can be miserable after you have a cookie, but you can’t be miserable while you are eating a cookie.” – Ina Garten

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What is your favorite cookie? Let me know in the comments.

With love, Natalie xx

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