A few years ago we had a family reunion with my mother’s extended family in Utah. I ended up coming home with a plate of THE most divine chocolate chip cookies I have ever had the pleasure of consuming. I literally hid the plate in the back of the fridge so I wouldn’t have to share (Sorry, Matt!).
After a plea on Facebook for the master baker to step forward and reveal their recipe I discovered that the cookies had been supplied by none other than my mother’s twin sister, Lynette. (Anyone else thinking of the Friends episode where Monica is frantically trying to recreate the cookie recipe passed down from Pheobe’s French family member “Nestle Toulouse”?) Fast forward three years and I am sharing an adaptation of that recipe with you.
Soft and Chewy Chocolate Chip Cookies
Yield 18 Cookies
These bakery style soft and chewy chocolate chip cookies are a go-to favorite sweet treat.
- 1 1/2 sticks of softened butter
- 1/2 C Sugar
- 1 C Brown Sugar
- 2 eggs, well beaten
- 2 C Flour
- 1 t Salt
- 1 t Baking Soda
- 1 t Vanilla
- Chocolate Chips (I won't presume to tell you how much)
- Adjust the oven racks to the upper- and lower-middle positions and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon baking mat.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated.
- Slowly, add dry ingredients. Folding in the chocolate chips at the end.
- Bake until the cookies are light golden brown and the outer edges start to set, yet the centers are still soft and puffy, 9 to 11 minutes, rotating the baking sheets halfway through the baking process.
- Cool the cookies on the baking sheets.