Chewy Chocolate Chip Cookies

prepared by and photo by Emily S. Downs

My daughter was looking for something to do over the weekend, so I gave her the task of whipping up something everyone would enjoy.  Chocolate chip cookies.  She had never baked before, so I seized the opportunity to let her give it a try.  Sure there was flour all over the counter,  gooey fingerprints on the mixer and quite a few chocolate chips missing, but after following the recipe, double checking the procedures, she turned out an awesome batch of cookies!










Size: makes about 3 dozen

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
2 cups (about 12 oz) semisweet chocolate chips


Preheat oven to 350F.  In a small bowl, whisk together the flour and baking soda; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy.  Reduce speed to low; add the salt, vanilla, and eggs.  Beat until well mixed, about 1 minute.  Add flour mixture; mix until just combined.  Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2″ apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes.  Remove from oven, and let cool on baking sheet 1-2 minutes.  Transfer to a wire rack, and let cool completely.  Store cookies in an airtight container at room temperature up to 1 week.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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