Chocolate Chip Cookies

Okay, so I just have to share. Now anyone who knows me knows that I am NOT a baker. But I found this recipe for Chocolate chip cookies. These are seriously THE BEST cookies- and SO easy. They're crunchy on the outside and chewy on the inside. So I'm sharing the recipe. Try it out and let me know if they're not delicious. (Plus they're so easy Joel LOVES to help make them with me.)

Chocolate Chip Cookies

• Cook Time
  15 min

• Level
  Easy

• Yield
  30 cookies

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Times:

Prep

20 min

Inactive Prep

30 min

Cook

15 min

Total:

1 hr 5 min

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3/4 cup packed dark brown sugar
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag semisweet chocolate chips, or chunks
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt

Directions

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.