I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? For that reason I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
Happy September! It’s officially the end of Summer and the kids are back in school. We actually went back two weeks ago, but I feel like after Labor Day is when the real work begins. Big A had her birthday last week and insisted on a batch of homemade chocolate chip cookies to bring to school to share with her class – so of course we obliged.
Now, I know everyone has a favorite chocolate chip cookie recipe and to be honest I’d probably enjoy just about any plate of cookies you put in front of me, but these – these are THE World’s Best Chocolate Chip Cookies. They are soft in the middle and crisp on the outside, so you’ve got that perfect melt in your mouth texture without the mess of an underdone cookie. You can pretty much use any combination of chocolate and/or nuts you desire, so feel free to customize as you see fit. Me? I’m a traditionalist – so we stuck with semi-sweet chocolate and chopped pecans. Yum!
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- ¾ cup sugar
- 2 eggs
- 1 Tbsp. vanilla
- ¾ tsp. baking soda
- ¾ tsp. salt
- 2¾ cups flour
- 1 package Ghirardelli semi-sweet chocolate chips
- ½ cup chopped nuts (optional)
- Preheat your oven to 350 degrees.
- Cream the butter, brown sugar and granulated sugar together well, at least 2 – 3 minutes, until light and fluffy using a hand mixer or stand mixer.
- Add the eggs and vanilla and mix well.
- In a separate bowl, whisk the flour, baking soda and salt together.
- Add to the creamed butter mixture in three batches, mixing well after each addition, but don’t over-mix.
- Mix in the chocolate chips and nuts by hand.
- If you like thinner, crisper cookies, go ahead and drop golf-ball size balls of dough onto an ungreased cookie sheet. (I like to use a Silpat on my cookie sheet for these cookies.) If you like cookies that are softer, refrigerate the dough for 30 minutes before baking, and continue to refrigerate the dough in between batches.
- Bake at 350 for 9-11 minutes until very lightly browned.
- Remove from the oven and let sit on the cookie sheet for 5 minutes before removing the cookies to a cooling rack.
- Enjoy!