I’ve been slacking in the baking department lately. Actually, I’ve continued to bake, but mostly repeat recipes that I’ve already shared. We have also been slightly busy preparing for a move to Nashville in a few short months!
Anyway…is a dreary, rainy day here, and I figured we could all use a classic chocolate chip cookie recipe to brighten things up a bit. For these cookies I put in both milk and white chocolate chips because well…I felt like it. But you could use this cookie base to put in whatever chips/candy you’d like. It’s a pretty standard and fail-proof recipe that doesn’t require a whole lot. These cookies are soft and almost pudding-like in the middle, and light and crispy around the edges. They’re a classic favorite for any occasion.
Make these with either regular or gluten-free flour blend, but I would definitely recommend chilling the dough (even quickly in the freezer if you don’t have much time). I made the same ones last week without chilling and they fell pretty flat. These seemed to hold their shape a bit better.
- 1 1/4 cup flour or GF flour blend
- 1 tsp baking soda
- Pinch of salt
- 1 stick unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tbsp vanilla extract
- Chocolate chips of choice (I used milk and white chocolate)
- Preheat the over to 350 F.
- Combine the flour, salt and baking soda in a separate bowl and set aside.
- Cream the butter and both sugars together in a bowl.
- Add the egg and vanilla extract and continue to blend.
- Slowly add the flour mixture, a little at a time.
- Mix in the chocolate chips by hand and continue to stir until fully blended.
- Chill the dough in the freezer for about 10-15 minutes.
- Scoop your dough into balls and place them on the cookie sheet. Put them into the oven and bake for approximately 7-9 minutes.
- Remove from the oven when they still look a little soft and doughy in the middle, but starting to brown around the edges.
- Let cookies cool for at least ten minutes to set before serving.