There's nothing better than homemade chocolate chip cookies straight out of the oven. Sure, you can buy cookie dough, separate the little squares and pop them into the oven, but it's just not the same! This recipe makes thin, chewy cookies with a crispy edge. They are heaven on earth and soooo worth the calories! We dare you to have just one.
Preheat oven to 350 degrees. Take a stick of butter out of the fridge. Line cookie sheet with parchment paper.
1 stick of softened butter
1/2 cup of sugar
1/2 cup of light brown sugar
1 large egg
1/2 teaspoonful of vanilla extract
1 cup of all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/4 cups of milk chocolate chips
Non-stick cookie sheet
KitchenAid stand mixer with paddle attachment or a large bowl with an electric hand mixer
2 large bowls
Measuring cups and spoons
Wire cooling rack
In the KitchenAid mixer bowl combine the softened butter, sugar and brown sugar. Turn on the mixer and set to medium speed until creamy. Add the egg and vanilla extract. Once all ingredients have combined, turn off the mixer.
In another bowl sift the flour, salt, baking powder and baking soda. Turn on the mixer on low and slowly add the flour mixture into the butter mixture. When the flour mixture has evenly mixed, turn off the mixer and add the chocolate chips. Mix the chocolate chips in by hand with a wooden spoon in order not to break the chocolate chips.
Use a tablespoon to measure out the dough and place the dough two inches apart on the parchment lined baking sheets. Bake cookies until golden browned, roughly 8 to 10 minutes. All oven cooking times slightly vary so keep an eye on the first batch. Once baked, remove from the oven and allow for the cookies to sit for one minute on the cookie sheet before moving them to a wire cooling rack. Repeat until all the cookie dough is used.