Everyone loves classic chocolate chip cookies, am I right? You just can’t go wrong serving them for dessert. Or a snack Or breakfast. Just kidding… I have always loved them, I think it was the first recipe my grandmother taught me how to make! I made cookies all the time growing up, probably about once a week. Usually on a Sunday afternoon or evening I’d whip up a double batch, and usually they were all gone by Tuesday! That’s what happens in a household with 3 voracious brothers.
I have been making these chocolate chips cookies for years. I usually buy whatever chocolate chips are on sale…but my favorite is to make it with mini-chocolate chips. I just love how you get more chocolate spread throughout the cookie. Obviously I used normal sized chips in these pictures 🙂
These homemade chocolate chip cookies are good. Making cookies whilst pregnant is oh-so-torturous. No dough eating for 10 months! Or longer. Or you should probably just never do that, it’s a nasty habit that is hard to break once you start. My grandmother was always telling me I was going to get sick from eating raw cookie dough. Andy thinks its gross, too.
I haven’t gotten sick yet…but don’t worry. I won’t risk it! Are you a raw-dough-eater?
Abram is pretty sure the best part about me blogging is that he gets to sample everything while I take photographs. Look at those cute hands and chocolate covered face!!!
I also have two awesome cookie baking tips for you! For a thicker cookie that still gets that perfect crispy edge and chewy center, stack two smaller scoops of cookie dough on top of each other and lightly press down. It’s magical! And to get those perfect chocolate chips on the outside, press chocolate chips into the dough after you have it scooped out on your cookie sheets. Ta-da! Legit #protips 🙂
In a small bowl, whisk flour, baking soda, baking powder and salt together. Set aside.
In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
Add eggs one at a time, mixing well between each addition. Add vanilla and water.
Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour, or leave a little bit out (see note).
Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
Bake for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
If you have a crunchy cookie lover in your life, just bake them a little longer, about 12 minutes until the edges are light golden brown.
•The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
• To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!
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