Is there anything as delicious as a chocolate chip cookie? It is the quintessential American dessert; simple to make, eaten when warm, and filled with butter, chocolatey goodness.
When I make this batter, I often only bake half and refrigerate the other half so I can make fresh, warm cookies again a few days later in the week. The second batch always tastes better. As it turns out, professional bakers will tell you the same thing; age your cookie dough. It allows the flavors of the batter to meld together more thoroughly. I suggest refrigerating the batter overnight, then bringing it to room temperature before using. If you are like me, though, you’ll need to make the first half of the batter into cookies right away to satisfy your sweet tooth. Patience is not a virtue I am known for.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
Preheat the oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside.
Beat butter, sugars and vanilla extract in a large bowl until creamy. Add the eggs one at a time, beating well after each additions. Gradually add in the flour. Stir in the chocolate chips. Drop my rounded tablespoons onto baking sheets.
Bake in the oven for 9 to 11 minutes (until golden brown around the edges). Cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely (if you can wait that long before devouring).