These Chocolate chip cookie recipe was handed down through my family. It’s not only one of our favorites as a family but one of our top sellers in our company.
I remember when I was young, heck I think I may have a picture or two I can dig up, where I baked cookies with my mom. For some reason. I know I’m not the only one, but our best memories are in the kitchen, spending quality time with a loved one. My mom used to make these all the time, but especially at Christmas as thank you gifts to friends and companies we used throughout the year like 5 Star Subaru. Trust me when I say those guys love our baking. As soon as quarantine is over and I can find flour again, they are getting their cookies. They can surely attest to how delicious they are, especially my brother Justin.
Funny enough, it was Matthew’s first taste of Chocolate and something sweet. He was hooked from then on. Can’t you tell?
Now my family, or half my family, is weird and we like walnuts and raisins added in. Since Matthew and my dad don’t we usually do regular chocolate chips with half a batch first before folding in the walnuts and raisins for that extra crunch and chewiness (is that a word?)
Before we get started I wanted to cover a few questions about making the perfect chocolate chip cookies. Everyone has their preference so here’s a photo of the differences thanks to Handle the Heat.
Now ours come out as a mix of More flour and Dough chilled. But if you like a flatter cookie, don’t chill the dough. Now I have heard good things about using brown butter but I haven’t tried it. So once we do, we will let you know.
Chocolate Chip Cookies
- Paddle attachment
- Cookie Sheet
- Medium Cookie Scooper
- Wooden spoon
- 1 cup Brown Sugar i do light brown but dark works as well
- 1 cup sugar
- 1 1/3 Cup Butter Unsalted and room temp
- 1 tbsp Vanilla
- 2 Eggs
- 3 cups Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 12 ounces Chocolate Chips
- 1 cup crushed walnuts optional
- 1 cup Raisins
- Start with Room Tempature Butter, using your mixer. Whip it until smooth, Paddle is best but a Whisk attachment works as well.
- Add the cup of sugar and cup of brown sugar into the butter and mix until fully incorporated.
- Add the 2 eggs and the vanilla and continue to cream the butter, sugar and eggs
- In a separate bowl, mix the flour, baking soda, and salt
- Add the Flour mixture into the butter mixture and mix until its all incorporated
- Using a wooden spoon fold in the Chocolate Chips (Raisins and Crished walnuts too if you plan on using)
- Refrigerate the cookie dough for 30 mins to a few hours
- Preheat the oven to 350
- Using the Cookie scoop, scoop balls of cookies, place the balls 2” apart. If you want a flatter cookie you can use your palm to lightly press the ball down
- Bake between 9-14 minutes. I find 13 minutes in my oven to be perfect.
- Place on a cooling rack for 5-8 minutes before putting them away or enjoy them with a glass of milk