Classic Chocolate Chip Cookies

March 22nd, 2013 by Marshall Slocum Inn

chocolate chip cookie

Nothing beats a good old fashioned well made chocolate chip cookie.  At the Inn we serve these in the afternoon with tea and coffee and they don’t take long to disappear.  There are two keys to making this soft and chewy cookie.  First, make sure that your butter isn’t too soft as your dough will be too soft and the cookies will turn out flat and crispy.  An easy way to solve this is to refrigerate the batter.  Second, bake time is key and down to the minute.  If you don’t bake them long enough they will fall apart and if you bake them too long they will be too crispy.  When baking, once the bottom of the cookies start to brown and the tops start to set pull out of the oven and place on a cooling rack.  Leave the cookies on the rack for 5 minutes and then transfer to the cooling sheet.

2 1/4 Cups Flour
1 Tsp. Baking Soda
1 Tsp. Salt
1 Cup Unsalted Butter, Softened
3/4 Cup Sugar
3/4 Cup Light Brown Sugar
2 Tsp. Vanilla Extract
2 Eggs
2 Cups Semi-Sweet Chocolate Chips

  • Preheat oven to 375 degrees
  • Beat Butter, Sugars and Vanilla until creamy
  • Add eggs and beat until combined
  • Mix Flour, Baking Soda and Salt in a bowl
  • Add dry ingredients to Butter mixture and mix slowly
  • Once dry ingredients start to mix into Butter mixture slowly add chocolate chips
  • Bake 9-11 minutes on an ungreased cookie sheet

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