I was never a big cookie eater. In fact, I still don’t eat cookies very often except for two instances–1.) Girl Scout cookie season (Samoa and Trefoil lovers, raise your hands) and 2.) homemade cookies. There is something extra special cookies that are fresh out of the oven, especially chocolate chip cookies. Enough talking about it. Let’s get baking.
Chocolate Chip Cookies
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 2 1/2 dozen
- Difficulty Level Novice
Ingredients
- 2 1/4 cups of all purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of iodized salt
- 2 sticks of unsalted butter (room temperature)
- 1/2 cup of white granulated sugar
- 1/2 cup of brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon of bourbon vanilla extract
- 1/2 teaspoon of mixed spice
- 1, 12oz bag of chocolate chips
Instructions
- In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
- In your Kitchenaid bowl or a large mixing bowl, cream the butter and sugars. Cream until the butter is a pale tan color and the sugar is fully mixed in.
- Add the eggs into the creamed butter and sugar one at a time and beat until thoroughly mixed. Then, add in the vanilla extract and mixed spice.
- Slowly add in the flour a little bit at a time. Do NOT just dump the entire bowl of flour in at one time. It will jump out and you will be covered in a cloud of flour. (Ask me how I know.)
- Once the cookie dough has come together, turn off the mixer. Then, add in the chocolate chips and fold them into the dough using a spatula or spoon.
- Preheat the oven at 375 degrees while you prepare to spoon or roll the cookie dough.
- Line a baking sheet with parchment paper. Using an ice scream scoop, scoop the dough onto the parchment paper. Each cookie dough ball should be about 2 Tablespoons (or the size of a regular egg). (Note: You can make smaller or larger cookies, but you will need to adjust the baking time accordingly.) Be sure to leave about 1 to 1 1/2 inches between each cookie.
- Bake for 10-12 minutes. Allow the cookies to cool before moving them from the parchment paper and enjoy.
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