Chocolate Chip Cookies

Today my sister and I spent a good chunk of time making cookies for Christmas. I absolutely love making cookies & I love eating them even more…especially the dough! The first recipe I will share with you is for the perfect Chocolate Chip Cookiemy sister found it over at Sugar Plum. We usually use a pretty basic recipe, but this year we decided to experiment! I’m glad we did because we created some awesome chocolate chip cookies. Definitely try this recipe, you won’t be sorry!

Emily’s Chocolate Chip Cookies

I altered the recipe slightly, as I decided not to use walnuts since we are not big fans of nuts in our chocolate chip cookies.

Makes 4 dozen large cookies

  • 1 cup unsalted butter
  • 4 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 2 teaspoons ground sea salt, plus additional for sprinkling
  • 1/2 cup unsalted butter, softened
  • 2 cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 4 teaspoons vanilla extract
  • 12 ounces coarsely chopped semisweet chocolate

Melt 1 cup butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 5-7 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda; stir in 2 teaspoons salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat 1/2 cup softened butter, brown sugar and 1 cup granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 45 minutes.)

Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

The amazing dough that I ate way too much of!

Enjoy with a glass of cold milk!

So, so good! I seriously already had about 10 and I just made them. I also have been eating some delicious Flourless Peanut Butter Cookies that you HAVE to make. No questions about it. Recipe to come next! Also stay tuned for my experiments with Holly’s Vegan Pumpkin Molasses Cookies!

What are you waiting for?? Get moving to the kitchen to make these chocolate chip cookies!


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