So you’re looking for the perfect chocolate chip cookie, huh? Try this one! I have 4 kids and have been using this winning recipe for years and years and to us, this is the perfect chocolate chip cookie recipe. I go back to it every time because it never fails. Don’t believe me? Give it a try! Read through to the end where I give you some tips for baking them well.
List of Ingredients:
2 1/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 c. softened butter
3/4 c. granulated sugar
3/4 .c packed brown sugar
1 tsp vanilla
2 c. semisweet chocolate chips
How to Make:
~Set oven to 375 degrees.
~Mix the flour, baking soda and salt together in a bowl and set aside to add later.
~Beat together the two sugars and the softened butter on medium until smooth and then add the egg and the vanilla.
~Once they are all mixed together well, slowly add the flour mixture you set aside and continue to mix on low until blended. Stir in chocolate chips.
~Bake at 375 for 10 minutes or until you see the outside edge of the cookie set and are lightly browned. (I find that if you are paying attention, you can actually smell the moment they are ready to be taken out of the oven.)
**You can change it up by replacing half of the chocolate chips white chocolate chips, peanut butter chips, butterscotch chips or by adding walnuts.**
-Measure ingredients accurately using the correct method (ie: wet vs. dry measuring cups) and add the ingredients in order.
-Use a baking sheet with an aluminum surface and no sides. These are the best sheets for cookie baking.
-When measuring out your flour, stir the flour to fluff it, then load your measuring cup using a smaller measuring cup to heap it, then level it off with the back of a butter knife.
-Use an ice cream scoop to get the same size scoop every time so all of the cookies are the same size
-Bake the cookies until the edges are set and lightly browned, leaving the center soft and gooey.
Egg Substitutes that will make your cookies just as good if not better:
~1/4 c. unsweetened apple sauce = one egg
~3 TBSP. peanut butter = one egg
Check the cookies at the 7 1/2 minute mark. That is when I checked my cookies and they were perfectly golden around the edges.
I substitute vegan butter for the real thing, but it doesn’t change the taste or texture. I love to make a batch of the dough on Sundays, bake a dozen and have some dough left in the fridge for the kids to make cookies during the week when they feel like they want a sweet treat after school. On a Friday night I often find them making a late night dozen with their friends who say they are the best chocolate chip cookies. I love that! It makes a mama’s heart happy! And I love that it doesn’t have a bunch of preservatives in it or anything that would give it a long shelf life in the grocery store. If you give them a try, let me know!! Use #makingwithaprilcolleen on IG if you post them!