Ok, I’m FINALLY giving in and letting you all in on this PERFECT recipe for the most amazing chocolate chip cookies! When I was pregnant with my third baby, all I craved was warm, delicious, chocolate chip cookies. I know, what a time! But like anything, the older I get, the more picky I get about what I “spend” my calories on – I need it to be worth it!
So, I started playing with recipes, testing different amounts of ingredients to see how it affected the cookies, and eventually landed here – with my PERFECT cookie.
It’s one of my “mom rules” to always have everything on-hand that I need to whip up a batch of home made chocolate chip cookies – and let me tell you, I have thanked myself for this more than once. When the craving hits- there’s just nothing like it.
This recipe is easy, and only takes about 10-15 minutes to assemble before you’re ready to bake off the little delicious cookie dough balls.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened/salted
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 1/2 cups (12-ounce package + 1 cup) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, or Guittard, or your favorite! Really, I just measure with my heart, and I suggest you do the same!
- 1/2 cup butterscotch morsels (I sometimes add these in, sometimes not)
- Fluer de sal (sea salt for top)
Note-
- Be sure your baking soda and baking powder are fresh, otherwise your cookies may not have enough rise.
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking soda, baking powder and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy (about 5 mins, should be almost white). Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by over-full rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 9 to 14 minutes or until golden brown around the edges. Press cookies gently to flatten and sprinkle with salt.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
If you don’t want to bake them ALL off right away, I recommend balling them up and tossing them in the fridge or freezer. This way you have a stash at all times so you can pop them in the oven at a moment’s notice!
I hope you enjoy these cookies and this recipe as much as my family and I do! You can customize them to your own liking – adding nuts or skipping the salt, etc. Make it YOUR perfect cookie!
XOXO,
Courtney
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