Homemade Holiday Chocolate Chip Cookies

 

Because every holiday needs a good cookie recipe, and these are the absolute best! Usually on my blog, I cut right to the recipe and then put a note section at the end; but these notes are important, and I don’t want you to read them after you’ve already done the baking.

Notes:

-          Baking and cooking are NOT the same. I am no professional but there is science and ratio junk that happens in baking. When you cook you can “season to taste” or “add a little of this and a little of that”; It isn’t the same for baking, when the recipe says ¾ cup of something thats exactly what it means. Not a heaping cup, not a scoop give or take with the ¾ measuring cup. It means take the ¾ measuring cup and make a scoop, then take the flat side of a butter knife and run it across the top of the measuring cup, knocking off all the excess, so you are left with a level ¾ cup of the ingredient.

-          Refrigerate the dough, again, don’t know the science but it makes a difference when you go to cook them. Aside from it helping to not have a sticky mess all over your hands when rolling out the balls.

-          SOFTEN the butter to room temperature. It matters. Don’t microwave it or melt it. Just take the sticks of butter out ahead of time and leave them on the counter until they are softened.

-          Chocolate chips; you can use whatever you like but I use an even mixture of white chocolate, dark chocolate, milk chocolate and semi-sweet. This is just a note, your preference is yours.

What you need:
2 ¼ Cup Flour
¾ Cup Brown Sugar
¾ Cup Sugar
1 Tsp. Vanilla Extract
2 Eggs
2 Sticks Butter, Softened
1 Tsp. Baking Soda
1 Tsp. Salt
2 Cups Chocolate Chips

What you do:

1. Preheat oven to 375.
2. In a large mixing bowl, combine butter, both sugars and vanilla extract. Mix until smooth.
3. In a small bowl, combine flour, salt and baking soda.
4. Add eggs to sugar mixture one at a time. Mix the first one until blended before adding the second.
5. While mixing, slowly add the flour to the sugar and egg mix. All flour should be mixed in and the dough should look almost fluffy.
6. Mix in the chocolate chips.                                                                                                ******This is where I recommend you refrigerate until the dough is cold.*****
7. Roll the dough into 1 inch balls.
8. Place the dough balls on a baking sheet and bake for 11-13 minutes at 375 or until the edges and tops of the cookies begin to brown.
9. Remove from the oven and let sit for 3-5 minutes then move to a cooling rack.

Enjoy.