An American (as well as Feezor) fan favorite will always be the chocolate chip cookie.
Growing up I’ve tried and tested many recipes, but two of my favorite (and memorized) recipes are this one and the one below.
Chocolate Chip Cookies
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 cup (packed) golden brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 12-oz package semisweet chocolate chips
- Preheat oven to 325 F. Grease a large baking sheet (or use a Silpat baking sheet).
- Whisk flour, baking soda and salt in medium bowl to blend. using electric mixer, beat butter in large bowl until light and fluffy.
- Add sugar and brown sugar and beat until well blended.
- Add eggs and vanilla and beat until mixture is creamy and well blended.
- Gradually add flour mixture, beating just until blended.
- Stir in chocolate chips.
- Working in batches (use an ice cream scoop or melon baller) to scoop mounded tablespoonfuls onto a prepared baking sheet.
- Bake cookies until pale brown, about 11-13 minutes.
- Cool slightly on sheet, then transfer to racks to cool.
- Make sure to let butter sit out to room temperature (this is key in ALL baking… butter temperature can make or break any baked treats). It needs to be soft to the touch but not melted.
- If you bake at all, you MUST invest in a Kitchen Aid. It makes baking so much easier and makes for perfectly incorporated cookies that are chewy, crunchy and all around amazing!
- Silpat baking sheets are another great investment. You don’t have to grease your baking sheets (which helps with cleaning up), and you’ll never have to worry about cookies burnt on the bottom!