There is something really nostalgic about a chocolate chip cookie.
Nostalgic and perfect.
I love chocolate chip cookies. I can remember being little and pulling a chair over to my grandmother’s counter just so I could crawl on top of it and get into her cookie jars. And yes I say JARS. She had about 3 of them. And I knew which one always held the home-made cookies. The big owl. I’d remove the lid, stick my little hand inside and as my fingertips touched the first one, a grin came across my face and my tummy would grumble. The inside of that old owl cookie jar smelled so good. Quietly I’d put the lid back on and hop down from the counter. I was terrible at hiding the evidence though. I’m pretty sure the chocolate all over my cheeks gave away what I had done. My grandmother never seemed to mind.
“Some grandma’s ride in limousines, wear fine clothes and diamond rings. But my grandma is best by far, because she has a cookie jar.”
Chocolate chip cookies. Simple. Chocolatey. Delicious.
There are numerous recipes out there for these cookies, and I’m sure we all have our favorites. My favorite kind of chocolate chip cookie is completely loaded with chocolate chips, the inside is moist and soft, and the outer rim of the cookie has a golden brown crunch to it. And they must be paired with an ice cold glass of milk for dunking.
Chocolate Chip Cookies
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 cups flour
2 tsp baking powder
2 tsp vanilla
pinch of salt
2-1/2 cups chocolate chips
Things you could add: 1 cup chopped walnuts, 1 cup oats or granola, 1 cup smooth or crunchy peanut butter, 1 cup M&M’s or other candies
Mix butter, sugars, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat until fluffy. Add in the eggs one at a time, making sure they are completely incorporated. Add the dry ingredients with the mixer on low, making sure not to over mix at this point. As soon as all of the dry ingredients are combined turn the mixer off and stir the chocolate chips and any other additions by hand.
Scoop out balls of dough onto a cookie sheet (makes about 24 cookies) and bake at 375 degrees for 9-11 minutes. The edges of the cookie should appear golden brown but pull the cookies out before the tops brown too much.