There is something really all-American about chocolate chip cookies. This is my go-to recipe when I’m stressed and want to bake or crave something sweet. Because I’ve made it so many times, I can do this with my eyes closed!
I didn’t grow up making chocolate chip cookies. In a Greek home everything was covered in honey, made with olive oil and covered in nuts (delish!). I was first really introduced to the chocolate chip cookie by my now mother-in-law several years ago when my husband and I were just dating. His mom made these goodies for every family gathering and holiday. This made the association of chocolate chip cookies with family, comfort and love. Who doesn’t love cookies?
So, needless to say, I eventually adopted the sacred Nestle chocolate chip cookie recipe and it became a staple in my kitchen as well (thanks Mom!). I do prefer Ghirardelli chocolate chips to Nestle (sorry!) but really you can use chips, chunks or break up your favorite chocolate bar into pieces. I’ve done it all and they always come out amazing and irresistible.
Here you go:
Tools & Gadgets
- Mixing bowls
- Measuring cups
- Stand or hand mixer
- Cookie sheets
- Cookie scoop or two spoons work just fine
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
- 2 eggs
- 3/4 cups granulated white sugar
- 3/4 cups packed light brown sugar
- 2 sticks unsalted butter, softened
- 1 package of chocolate chips
Preheat the oven to 375 degrees F.
In a large mixing bowl, sift together the flour, salt and baking soda.
Add the softened butter and both sugars to your stand mixer and cream together on medium speed.
Add the eggs, one at a time until incorporated and add in the vanilla extract.
Reduce mixer speed and slowly add in the dry mixture. Once completely added, increase speed to medium to fully mix about 1 min.
Remove mixing bowl from stand and fold in chocolate chips.
Use a cookie scoop to evenly form cookies and pace approximately 2 inches apart to allow for expansion during baking.
Place on the middle rack and bake 9-11 minutes until slightly golden. Tip: I like to test a cookie for the perfect time before placing a whole sheet in the oven.
Remove from oven and let sit on cookie sheet about a minute before transferring to cooling racks.
Now, pour yourself a nice cool glass of milk, cozy up on the couch in your jammies and eat some cookies!