These are my kids ALL TIME favorite cookies. They ask for them on a weekly, if not daily, basis. We tend to like our cookies more ooey & gooey than crisp. If you happen to like yours more done, just cook them longer.

I have found that using a silpat mat (type of silicone mat) really helps. It seems to bake the cookies more evenly. I don’t bake without one. I also only use Madagascar PURE Vanilla extract. You can truly taste the difference, & the smell is divine! If you happen to have any cookies left over once they have cooled completely, place them into an airtight container & they will stay soft & chewy for about a week (if they last that long!)

Also this dough freezes beautifully! I find it’s nice to mix up an extra batch while I have the mixer & ingredients out & then spread the extra dough onto parchment paper & roll up and then place into a freezer bag & pop into your freezer! Voila, next time you want cookies, just open the freezer! Easy Peasy!

Buon Appetito!

Choco Chip Cookies

2 1/4 cup all purpose flour - sifted
1 tsp baking soda
1 tsp kosher salt
2 sticks real unsalted butter  - softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1.5 tsp PURE vanilla extract - I use Madagascar pure vanilla extract, it’s a little pricey but worth it
2 large eggs - room temperature
1 cup semi sweet chocolate chip morsels - I like ghiardelli

Preheat oven to 375. Add flour, baking soda & salt into a bowl. Mix together with whisk & set aside. In your mixer beat butter until creamy & fluffy. Add sugar & vanilla extract & mix well. Add eggs (1 @ a time) mix well. Gradually (you don’t want flour flying everywhere) add in flour mixture & mix well. Fold in choco chips with a spatula. Place your silpat (or silicone) mat onto the cookie sheet. Spoon your cookie dough onto the baking sheet . Bake for 8 - 10 minutes(check them at around 8 minutes for doneness, better to undercook than overcook) Take cookies off of pan immediately & place onto wire rack to cool down.

Buon Appetito!

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