Old Fashioned Chocolate Chip Cookies

The only recipe for cookies that I can make 😂

Check out what you need here:

Ingredients

• 3 cups flour*
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup salted butter, softened
• ¾ cup granulated sugar
• 1¼ cups packed brown sugar
• 2 teaspoon vanilla
• 2 eggs
• 2½ cups chocolate chips

Instructions

1. Preheat oven to 375°.
2. In a large bowl use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla.
3. Add eggs to mixture in large bowl and combine with hand mixer.
4. In small bowl combine flour, baking soda and salt. 
5. Gradually add half of the dry ingredients, roughly a cup and a half, to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough. 
6. When flour is mostly mixed in add the last of the dry ingredients and chocolate chips to the large bowl of dough. Again fold in flour and chips till dough comes together. Avoid overmixing..
7. Line a baking sheet with parchment paper. 
8. Using a small or medium cookie scoop, scoop balls of dough on to the baking sheet. Lightly press an additional 4-6 chocolate chips in the top of each scoop of dough for optimal presentation.
9. Bake cookies in oven for 7-8 minutes. (7 minutes is what works for me, but ovens do vary, so check at 7 minutes but they could go as long as 10 minutes.) Biggest thing is when it starts to turn just barely golden pull them!
10. Allow cookies to cool on baking sheet on top of wire racks for 5 minutes before moving the cookies off the sheet and on to the wire racks to finish cooling. 

Notes

• *When it comes to flour you may need a little extra or less depending on elevation and humidity levels. We have found that drier places require less flour (closer to 2 3/4 cups) and more flour for more humid locations (like 3 1/4 cups).
• Be sure to use fresh brown sugar when baking. If brown sugar is older and dried out it is missing vital moisture the cookies need. Fresh brown sugar is necessary for perfectly chewy cookies. Dried brown sugar results in a cakier cookie.
• Butter needs to be softened NOT melted. To bring to room temperature set out an hour beforehand on the counter .
• Using a spoon, scoop flour into the measuring cup to prevent using too much flour in the recipe. If using the measuring cup to scoop flour directly from container the flour will be compacted, putting too much flour in the cookies. Scooping the flour gives the most accurate measurement short of weighing out the flour. 
• Use parchment paper to line the baking sheet do NOT use cooking spray.

Please note that I am using this recipe from The dashley’s kitchen