The word “chip” doesn’t excite me too much. However, it takes on an exciting twist and makes me smile (as evidenced by the perfect bite mark) when it joins its word brethren in the form of “chocolate chip cookies.” Actually, go ahead, do and say “chocolate chip cookies” and try not to smile, I dare you!
I had chocolate milk in the fridge that needed some cookie love, so I got busy with some chocolate chip cookies to keep it company. Chocolate chip cookie recipes must be a dime a (baker’s) dozen, but surprisingly I don’t have a go-to chocolate chip cookie recipe, that is until now.
My Southern Living cookbook has already produced winners like Pecan Pie Squares, After-The-Dance Pralines and Mississippi Mud Cookies and now, I have another winner. It’s titled All-Time Favorite Chocolate Chip Cookies, but I was going to be the judge of that.
It began well, a cookie recipe after my own heart since it gave the time in the oven for a soft cookie and a crisp cookie. I’m all about the soft and chewy cookie. Like all good (simple) recipes, it called for everything that should already be in the kitchen, which makes life much easier and begins the smiling process.
This chocolate chip cookie did not let me down. I’m not sure if it is worthy of the title All-Time Favorite, I must do some more research before making that statement! However, with that said, it’s a great chocolate chip cookie. It was indeed soft, chewy and sweet, but not sugary hurt-your-teeth sweet. The chocolate chips held their form. but melted just enough to be soft and leave a little evidence on your fingers that a chocolate chip cookie had been enjoyed!
P.S. Enjoy the cookie batter too!
All-Time Favorite Chocolate Chip Cookies (From Southern Living – 1,001 Ways to Cook Southern)
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 2 1/4 cups plus 2 Tbsp. all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 (12-oz.) packages semisweet chocolate morsels
- Parchment paper
- Preheat oven to 350F. Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs and 1 1/2 tsp. vanilla, beating until blended.
- Combine flour, baking soda, and salt in a small bowl; gradually add to butter mixture, beating just until blended. Beat in morsels just until combined. Drop by tablespoons onto parchment paper-lined baking sheet.
- Bake at 350F for 10-14 minutes or until desired degree of doneness. Remove to wire racks, and cool completely (about 15 minutes)
*Bake 10 minutes for a soft and chewy cookie or up to 14 minutes for a crisp cookie.