I’ve kind of become known for my cookies.
I’m often asked to bring them to school parties, book club gatherings, and even weddings! My sweet friends Christy and Patrick actually asked me to bake 300 cookies for their wedding instead of a traditional groom’s cake. That was a heck of a lot of baking but it was a whole lot of fun.
I can’t take credit for the actual cookie recipe, but I will say that I’ve perfected it over the years. I originally found the recipe on one of my favorite food blogs, Picky Palate. Jenny is known for making the most over-the-top sweet concoctions! This is actually a recipe for Oreo-stuffed cookies (yes, cookies stuffed with Oreos), but I use this as my base for all cookies.
People tell me all the time that their cookies don’t turn out as big and fluffy as mine. I have a few tips that I think help make my cookies so darn good.
First, I always use AirBake Pans. Pans that are too dark will burn the bottom of your cookies.
Next, always, always, always line the sheet with parchment paper. This is a must!
I also make sure my eggs AND chocolate chips are cold. So many recipes call for eggs at room temperature. I think having cold eggs keeps the batter from spreading too much. I keep my chocolate chips in the freezer and just pull out a bag when I’m ready to mix them into the dough.
And to keep each cookie uniform and BIG, I use this type of spring-loaded large cookie scoop! I honestly wouldn’t know how to make cookies without it.
I bake them at 350 for 8 minutes, then rotate the pans and bake for another 6-7 minutes. I also allow them to continue to rest on the hot baking sheet for 5 minutes (out of the oven, duh) before moving to a cooling rack to cool completely. I like them just slightly underdone and still ooey gooey!
Hopefully those tips will help you achieve cookie perfection. Let me know how yours turn out!
The BEST Chocolate Chip Cookies (slightly adapted from Picky Palate)
2 sticks of butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1 tbsp. pure vanilla extract
3.5 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
2 cups chocolate chips (or a variety of your favorite ingredients like pecans, white chocolate chips, etc.)
1. Preheat oven to 350 and line baking sheets with parchment paper.
2. In the bowl of a stand mixer, cream butter for a few minutes, then add sugars until incorporated. Add eggs, one at a time, until batter is light and fluffy. Lastly, mix in the vanilla extract.
3. In a separate bowl, whisk flour, salt, and baking soda. Slowly incorporate dry ingredients into wet ingredients, just until a soft dough forms. Mix in the chocolate chips (I pour them right into the bowl of the mixer and let it do the stirring for me).
4. Using the large cookie scoop, scoop dough onto prepared baking sheets. Do not mess with the dough balls once they are scooped- leave them big and round like golf balls. I usually get about 2 dozen.
5. Bake for 8 minutes, then rotate pans, and bake another 6-7 minutes. Cookies should look just done, not too golden brown!
6. Remove from oven and allow to rest for 5 minutes on the hot baking sheets, then move to a wire rack to cool completely.
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