This Chocolate Chip Cookies Recipe is a new family favorite, and will win friends and influence people.
As a parent, it’s been fun to watch our children learn and grow, especially when it comes to cooking. Our college-bound daughter is becoming quite proficient in the kitchen. She’ll decide to cook something, look up the recipe and proceed on her own. It’s usually cookies or brownies or cake. Like mother, like daughter, right?
Anyway, many times she will use a recipe right from this site. It’s one of the main reasons I like to post recipes: so my children and family have a place to find them, as I am horrible about writing down anything by hand these days.
Yesterday, I turned around from my desk and found her beginning to bake cookies. Just like that. She didn’t mention it at all. Didn’t ask permission, not that she needed it. She just started the process of assembling all the ingredients on her own as if it was a regular part of her day. Like she’s an adult or something? Or a baker? What’s that all about? At eighteen I was basically interested in finding the best pair of acid wash jeans that were clean, and making microwave popcorn like it was the coolest thing ever.
Not her. No sirree. This eighteen year old young lady is all about baking cookies from scratch. Do you think if I post a homemade pasta recipe she’ll get into that too? A mom can dream.
Back to the cookies. She decided to make Chocolate Chip Cookies, using one of the very first recipes I ever posted here on She Wears Many Hats. It was a recipe from Mary Bartz, the resident cookie expert in the Betty Crocker Kitchens. It’s a great cookie recipe, but as with any recipe, there is always room for improvement, making a few touch-ups or adjustments.
So we did.
We altered the brown sugar to granulated sugar ratio, as well as added a touch more of vanilla, a bit of cinnamon, and just a little less chocolate chips. And whadda ya know? They were even better. Possibly even the best Chocolate Chip Cookies ever.
I always hesitate with using “best” to describe anything these days, because I haven’t actually tried every chocolate chip cookie in the whole world, and what with all the legal mumbo jumbo about claims, etcetera, etcetera … But really, this cookie? The best in my book. A thin crispy outside with a slightly chewy inside. Just perfect. And that touch of cinnamon? An excellent addition.
Our daughter took a bunch to school, still slightly warm from the oven. One of her friends asked if there was crack in them or something. Yep. That good. You won’t be disappointed. Grab a big glass of milk and enjoy!
Now, I must get on to that homemade pasta recipe.
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups salted butter, softened
- 2 cups brown sugar, firmly packed
- ½ cup granulated sugar
- 2 ½ teaspoons vanilla
- 2 large eggs, beaten
- 18 ounces semi-sweet chocolate chips
- Preheat oven to 350-degrees F. Line baking sheets with baking parchment or liners.
- In a bowl, whisk together dry ingredients: flour, baking soda, salt, and cinnamon; set aside.
- Beat together butter and sugars until combined. Mix in vanilla and beaten eggs until smooth.
- Add dry ingredient mixture a little at a time and mix until incorporated.
- Stir in chocolate chips and mix to distribute evenly.
- Drop dough by rounded tablespoons about 2-inches apart onto prepared baking sheets.
- Bake 12-14 minutes or until light brown. If making smaller cookies, adjust cooking time accordingly.
- Remove cookies from baking sheet after one minute and place on cooling rack.