My kids are visiting from college this week, so I whipped up a batch of these cookies. I’ve probably made this recipe more than any other. It’s the only recipe I don’t need to pull out and look over just to make sure I don’t screw it up.
When my son played high school football, I was asked to make cookies for the team when they had an away game. With players, coaches and cheerleaders, about 75 people needed a snack, so I baked six batches of this recipe to make about 100 jumbo cookies. Before the kids boarded the bus, my husband and I would hand out cookies to everyone. Some would come back for seconds, and one kid in particular would come back for thirds and fourths.
Whenever someone asks me for this recipe, I think of the Friends episode where Monica tries to recreate Phoebe’s grandmother’s cookie recipe. I’ve adapted this recipe from the Nestle Tollhouse classic. I wish I could claim as my own, but alas…
Chocolate Chip Cookies
Makes 26-28 (medium scoop)
2 sticks unsalted butter (room temp)
3/4 cup sugar
3/4 cup light brown sugar (packed)
2 large eggs (room temp)
2 teaspoons vanilla extract
2¾ cups unbleached all-purpose flour (use 2¼ cups for thinner cookies)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt (omit if using salted butter)
2 cups semi-sweet chocolate chips (12 oz. package)
1 cup milk chocolate chips (dark chocolate is also delish!)
Cream butter and sugars until light and fluffy.
Add eggs, one at a time. Add vanilla and combine thoroughly.
Mix flour, baking powder, baking soda and salt in medium bowl with whisk. Add to wet ingredients in two separate batches and scrape bowl after each addition. Add chocolate chips and stir until well combined. Refrigerate batter for at least 1 hour.
TIP: If I have to refrigerate dough before baking, I will cover with foil and write the oven temperature and time to bake in Sharpie. This way I don’t need to pull out the laptop and look up the recipe again.
I’ve made these cookies in several different sizes, so obviously that will determine how many cookies you can make from each batch. I use ice cream scoops when making cookies (and meatballs, too). It gives me a uniform size each time and also bakes them evenly. The medium scoop is my default measurement and makes 26-28, depending on how much taste testing was necessary that day. I’m all about quality control. The large scoop makes about 16. I’ve never used the small scoop 😉
Preheat oven to 375°. If not using a convection oven, preheat to 350°. Line baking sheets with parchment paper or spray with cooking spray. Use a medium scoop, place onto baking sheet and flatten ball slightly. Place 6-8 cookies on each baking sheet about 2″ apart. Bake for 12-14 minutes. Allow to cool for a couple of minutes and then transfer to rack to cool completely…or until you can safely shove into your mouth without scorching your tongue. Enjoy!