Chocolate Chip Cookies - Master Cookbook Recipe # 338

Name: Chocolate Chip Cookies - Master Cookbook Recipe # 338
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36 (3 dozen)
Cuisine: Southern
Ingredients: 2 sticks salted butter, room temperature; 3/4 cup granulated sugar; 3/4 cup light brown sugar, packed; 2 large eggs; 1 tsp baking soda; 1/4 tsp salt; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1/2 bag semi-sweet chocolate chips; 1/2 bag mini semi-sweet chocolate chips (or 1 full bag of your preferred type)

These classic Chocolate Chip Cookies from Collard Valley Cooks are the ultimate crowd-pleaser. By using a blend of both regular and mini semi-sweet chocolate chips, you get a perfect burst of chocolate in every single bite of these soft, buttery, and golden-brown treats.

This is recipe #338 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 10 minTotal time: 25 min

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Ingredients

2 sticks salted butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 tsp baking soda
1/4 tsp salt
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 bag semi-sweet chocolate chips
1/2 bag mini semi-sweet chocolate chips (or 1 full bag of your preferred type)

Instructions

Prep: Preheat your oven to 375°F.
Cream Butter and Sugars: In a stand mixer or with a hand mixer, beat the room-temperature butter with the granulated and brown sugars until the mixture is light and fluffy.
Add Wet Ingredients: Add the eggs and mix well until fully incorporated.
Incorporate Dry Ingredients: Gradually mix in the baking soda, salt, vanilla extract, and flour. Be sure to scrape down the sides of the bowl to ensure everything is evenly combined.
Fold in Chips: On low speed, gently stir in the chocolate chips until distributed throughout the dough.
Form Cookies: Drop the dough by rounded teaspoons onto a prepared cookie sheet, spacing them about 1-1/2 inches apart.
Bake: Bake for 8 to 10 minutes or until the edges are just starting to turn golden.

Notes

Tammy’s Tips

For a cookie that is perfectly soft on the inside, make sure your butter is at room temperature so it creams properly with the sugars. Using a mix of regular and mini chocolate chips is my favorite secret for ensuring there is plenty of chocolate in every bite without overwhelming the dough.