This is the time of year, where after months of nonstop heat and humidity in middle east, I can’t wait for the air to get a little cooler here in France so I can turn on my oven. I’m one of those rare birds who loves to bake as much as I love to cook (it seems most people prefer one over the other), and the first tease of fall has me itching to bake cookies. Pronto. Specifically, I’ve just decided that I’m craving chocolate chip cookies this week so I thought I should consider trying out a new recipe. Over the weekend I was baking chocolate cheesecake for my son. Apparently today it’s onto cookies! Don’t judge. In case anyone else has the baking itch, I’ve rounded up 3 of the best chocolate chip cookie recipes.
simple and delicious chocolate chip cookie recipe
1 cup salted butter softened
1 cup white (granulated) sugar
1 cup light brown sugar packed
2 tsp vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
2 cups chocolate chips (or chunks, or chopped chocolate)
1- Preheat oven to 375 degrees F.
2- Line a baking pan with parchment paper and set aside.
3- In a separate bowl mix flour, baking soda, salt, baking powder.
4- Set aside.
5- Cream together butter and sugars until combined.
6- Beat in eggs and vanilla until fluffy.
7- Mix in the dry ingredients until combined.
8- Add 12 oz package of chocolate chips and mix well.
9- Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
10- Bake in preheated oven for approximately 8-10 minutes.
11- Take them out when they are just BARELY starting to turn brown.
12- Let them sit on the baking pan for 2 minutes before removing to cooling rack.
note: When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake!
White chocolate chip cookies
6 tablespoons unsalted butter, softened
1/4 cup dark brown sugar
3 tablespoons granulated sugar
1 large egg yolk (egg white reserved for another use)
3/4 teaspoon vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
1/8 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup white chocolate chips
1- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
2- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
3- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
4- Next, add the egg yolk and vanilla and beat until just combined.
5- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
6- Sprinkle the flour on top of the butter mixture, and beat just until combined.
7- Stir in the chocolate chips.
8- Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
9- Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
10- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.
best M&M cookies
1 cup unsalted butter
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips
1 cup M&M’s
1- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
2- In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and mix until combined.
3- Add the flour, baking soda and salt and stir mix just until combined. Fold in the chocolate chips and M&M’s. Refrigerate dough for 15 to 30 minutes if time allows.
4- Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart. Place extra M&M’s on the top of the cookies if desired.
5- Bake for 7-10 minutes, or until the edges are barely golden brown. Allow cookies to set on pan for 2 minutes, and then remove to a cooling rack.
Store in an airtight container for up to 3 days.