Thursday, March 7

Best Chocolate Chip Cookies Ever!!


My mom has been making these chocolate chip cookies for as long as I can remember.  She'd send frozen rolls to me in college so I could pull a log out and make them whenever I was craving them.  She recently made these for Gabriella's birthday and the next day, almost everyone at the party called asking for the recipe! it is...


  • 2 3/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg
  • 2 ounces milk
  • 1 1/2 teaspoons vanilla extract
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 cups semisweet chocolate chips


  • Heat oven to 375 degrees F.
  • Sift together the flour, salt, and baking soda in a mixing bowl.
  • Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
  • Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined.
  • Cream the butter, starting on low speed to soften the butter.
  • Add the sugars. Increase the speed, and cream the mixture until light and fluffy.
  • Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
  • Stir in the chocolate chips.
  • Using an ice cream scooper, scoop onto parchment-lined baking sheets, 6 cookies per sheet.
  • Bake for 12 to 14 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
To freeze cookie dough: Roll into parchment paper and form into logs, Or scoop onto parchment lined baking sheet and freeze until the cookie balls are completely frozen so that you can store in a zip lock bag.

Roll out frozen cookie dough and slice into 1-inch rounds, arrange slices on cookie sheet and bake.
At this point you can scoop onto parchment paper and roll into a log. Twist the ends of the parchment and wrap the log in plastic wrap to store in the freezer.

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