I just have to tell you guys… I braved Periscope for these cookies! 😉 I had a little bit of help from my oldest baby. If you’ve caught the Periscope bug, you can follow me @theredeyebaker. Without further adieu here’s Our Favorite Chocolate Chip Cookie recipe.
I have to let you in on a little secret… once upon a time (well I was a kid really) I was not very good at baking cookies. I always left them in too long or I forgot to set the timer. My younger brother was actually our cookie guy because he would literally sit in front of the oven and watch for that perfect moment to take them out of the oven. While I don’t sit in front of my oven waiting, I have conquered my scatter-brained-self and can bake some tasty cookies now.
Usually, anytime I made chocolate chip cookies I would just use whatever it said on the bag and I’ve tried a few other recipes. That is until I picked up a copy of Miss Kay’s Duck Commander Kitchen. The cookies come out perfect for me every time. They have a light buttery crispiness on the outside yet are still nice and chewy on the inside. Surprisingly, her recipe doesn’t call for vanilla… I have added it and I think it makes the cookies taste even better!
Ultimately, the cookies had to make it past my flavorologist, my foodie husband, and lover of all things “classic”. He prefers for certain things… ie: his cheeseburgers, his Coca-Cola, his steak, and his chocolate chip cookies to be prepared simply. Don’t get me wrong, he is a FABULOUS cook (better than me, LOL) and he enjoys trying new things and playing around with different flavors and combinations. He often makes suggestions for things that I can bake. He’s VERY good at that. When it comes to his “classics” though, you lose him when you try to put something crazy in there. With the exception of nuts, he just likes chocolate chips in his chocolate chip cookies. I guess you could say he’s a purist in this case.
Needless to say this recipe is loved by the whole family. My oldest daughter even had me make them to give away as treat bags for one of her birthday parties. Just make sure you’re stocked up with plenty of milk when you make them. And with back-to-school only weeks (for some just days) away these are a great treat for lunch or after school too. Enjoy!
xox Roxana- The Red Eye Baker
PS. I almost forgot here are a few of my cookie baking tips.
- I find it helpful to use a tablespoon sized scoop to drop the dough onto the cookie sheet. It helps to make all the cookies uniform which also allows them to bake evenly.
- I always start with the longer baking time and then decrease the time slightly (about 30 second – 1 minute) with each batch. Ultimately ending with the shorter baking time. I’ve found that the first batch always takes the longest because you’re starting with a cold pan. Of course you know your oven best so adjust accordingly as you see fit.
- I also really like using mini chocolate chips in these cookies. They mix in evenly and then you’re sure to have chocolatey goodness in each cookie or as my hubby said “it has the perfect cookie to chocolate chip ratio”. 😉
- 1 c (2 sticks butter), room temperature
- 3/4 c granulated sugar
- 3/4 c brown sugar, packed
- 1 large egg
- 2 tsp vanilla
- 2 1/4 c flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 c (12 oz bag) mini semisweet chocolate chips
- 1 c chopped pecans (optional)
- Preheat the oven to 375 degrees.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy.
- Add the egg, then add the vanilla until well incorporated.
- Sift the flour, baking soda, and salt. Add to the butter mixture on low speed until just incorporated.
- Add the chocolate chips and nuts (if using) and fold in. The dough will be stiff.
- Using a tablespoon sized scoop, drop rounded spoonfuls onto an ungreased cookie sheet about 2 inches apart.
- Bake for 8 – 10 minutes, until lightly brown (the centers will be soft).
- Cool slightly on the pan and then move cookies to a cooling rack.
If you’re mouth is watering for this recipe, you don’t want to miss some of the other fabulous recipes Roxana has shared on the blog!