January 13, 2013

Chocolate Chip Cookies

A friend introduced me to these bits of deliciousness.  They smelled like Mrs. Fields when they came out of the oven- amazing.  My son and I gobbled down 6 in no time flat when they were still cooling.  I like a couple things that are a bit different in this recipe, such as the increased portion of vanilla, mix of brown sugars, and mini chocolate chips to have more chocolate per bite.  You do need to refrigerate the dough overnight, though.  So prepare yourself mentally for that.  ;-) Enjoy them!


  • 1 cup (2 sticks) salted butter, room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon coarse sea salt
  • 12 ounce bag of mini semi-sweet chocolate chips
  1. Cream together butter and sugars in a stand mixer for about 2 minutes on medium speed, until light and fluffy.  
  2. Mix in eggs and vanilla until incorporated.
  3. Turn mixer to low and add flour, baking powder, baking soda, and salt.  Mix until flour is just incorporated.
  4. Stir in chocolate chips until evenly mixed.
  5. Cover dough with plastic wrap and refrigerate overnight, up to 48 hours.
  6. When ready to bake, preheat oven to 350°.
  7. Scoop rounded tablespoons of dough and place 2 inches apart on a cookie sheet lined with parchment paper.
  8. Bake 9-12 minutes until edges are golden brown.  Remove from oven and let sit on cookie sheets another 2 minutes.  Transfer to a wire rack and cool completely before storing in an air-tight container.


  1. Replies
    1. Hehehe. You were so right. My mom even accused me today "This is NOT your usual recipe, is it?!? They're gooooood."


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