Sometimes people just want to see the classics, right?!? A simple and classic recipe for chewy chocolate chip cookies. I would like to give a special shout-out to my friend, Julie Greene, for sharing her “Bubbie Ina’s Rockin” Chocolate Chip Cookie recipe with me. I bake them almost every weekend and I’m so excited to be sharing it with all of you!
If you don’t want to bake all of your chocolate chip cookies right away or you make double the batter (which I always do), I have a great tip for saving that extra dough in your freezer. Just wrap the batter in plastic wrap in a log shape and freeze! I definitely suggest writing what type of cookie you wrapped and how long it bakes, just in case you end up freezing other dough’s. When you are ready to bake, just unwrap the cookie log, slice the dough and place on your baking sheet lined with parchment paper.
Classic Chocolate Chip Cookies
- Yield: 2-3 dozen 1x
Ingredients
- 1 cup margarine/vegan butter (like Earth Balance), softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp salt
- 1 tsp baking soda
- 2 cups + 4 Tbsp all-purpose flour
- 12 oz (one bag) chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set it aside.
- With a paddle attachment in a stand mixer, mixed the shortening, sugars and vanilla until creamy and fluffy, around 3 minutes. By beating the mixture for a few minutes, you are ensuring a light and chewy cookie!
- Add the eggs and mix well. Add the salt and baking soda and mix again.
- Add the flour 1 cup at a time and mix until no flour could be seen in the mixture, around 1 minute. Add the chocolate chips and stir to combine.
- Using a small ice cream scoop, scoop around 2 tablespoons of batter for each cookie on to the parchment lined baking sheet.
- Bake the cookies for 10-12 minutes, until lightly golden brown. Let the cookies sit for a minute on the baking sheet then move to a cooling rack.
