Better yet – who likes soft, gooey, melt-in-your-mouth chocolate chip cookies? I do!! I really, really do. Ever since I ditched the Tollhouse recipe, I have been searching for a version that tasted like Tollhouse, but had better ingredients. Above all, it had to be soft. I didn't want a cardboard cookie that tasted like wheat.
Here is my answer, friends. It is now my go-to chocolate chip cookie recipe that I love. I get that this is still a treat and no matter how wholesome my ingredients, sweets should be consumed sparingly. (I wonder how many I have eaten since the writing of this post!)
My kids love helping me make cookies. My daughter and I dumped all of the ingredients into the mixer, mixed it all up, and then tried really, really hard not to eat it all with a spoon.
Then, with a healthy pinch of patience, I stuck the dough into the fridge to chill for an hour or two. When I was ready – ahem – when IT was ready, I just removed enough dough to fill one cookie sheet and popped them in the oven. I like only making a few at a time, so that I don't have a TON of cookies laying around. I haven't tried this yet, but I would like to just ball up all of the dough and then stick them in the freezer. Then I would have cookie dough that is oven ready!
As soon as the cookies were cool enough to handle, we dove right in. There is something delightful about a warm and gooey cookie that shouldn't be missed out on!
- Cream the butter and sugar
- Beat in the eggs and the vanilla
- Mix all of the dry ingredients and add that to the wet ingredients
- Stir in the chocolate chips
- Chill the dough for a few hours (or as long as you can stand it)
- Ball the dough and bake in a 350 degree oven for 12 to 15 minutes
- Allow to cool and store in an air tight container on your counter