Cookies, Coffee and Chaos

One secret you should know about me is that I love to try different recipes, even if it’s for the same outcome. I am a sucker for a chocolate chip cookie that has a chewy center with a crunchy crust… sign me up! I have tried MANY recipes and found a few I like, but I decided to try yet another new one this week. If I am going to enjoy a cookie that has any sort of chocolate in it, I would like to taste the chocolate. I feel as though many recipes don’t have enough, so I add more.

It is simple and requires no chill to this dough. I will tell you the tricks I have learned along the way to make it more chocolate-y. I never use the amount of chocolate chips a recipe gives me. If it says 1 cup I am adding 2, every time. This recipe was no different. I measure chocolate chips with my heart, just like my vanilla.

Ingredients

3 sticks of butter, softened to room temp

1 cup of granulated sugar

1 cup of packed brown sugar

2 eggs, at room temp

1 tsp baking soda

2 tsp vanilla, or measure with your heart

1/2 tsp salt

3 cups of AP flour (I use White Lily or King Arthur)

2 cups of chocolate chips

optional: 1 cup chopped walnuts

Directions

Preheat your oven to 350*.

Cream together the butter and sugars until smooth, about 3 min.

Beat in your eggs one at the time until combined, then add your vanilla.

In a separate bowl, mix flour, salt, baking soda then combine that to your butter mixture. Mix well.

Add in your chocolate chips. For this recipe I used, semi sweet, milk and dark chocolate chips, maybe 3/4 cup of each. With extra for outside of the dough ball right before the oven.

Use large cookie scoop (2 Tbs I think), drop cookies onto ungreased cookie sheet and bake for 10-12 minutes depending on your preference. I did a big scoop, so my oven required 15 minutes.

Important tip, let the cookies cool slightly on the sheet pan for about 8 minutes, then let them cool completely on a wire rack, not stacked on top of each other.