Dinnervine Soft Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: dozen+ cookies
 
Classic soft & golden chocolate chip cookies with mixed white & real milk chocolate chips. Perfect with a glass of milk!
What to get:
  • 2.5 cups flour
  • 1 tsp baking soda
  • 1 tsp plus pinch of salt
  • 2 eggs
  • 2 sticks butter (softened at room temp)
  • ½ cup white sugar
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • 1 cup large, real milk chocolate chips (I use Guittard)
  • ¾ cup white chocolate chips
  • handful mixed or specialty chips, as desired.
  • *extra chips to top face of cookie dough ball before baking, as desired
What to do:
  1. Preheat oven to 350.
  2. Line insulated cookie baking sheet with parchment paper.
  3. Whisk together flour, sugar, salt & baking soda.
  4. In bowl of electric mixer, cream together butter & sugars.
  5. Beat in vanilla & eggs (careful to avoid over beating)
  6. Gradually add-in dry ingredient mix, until well incorporated.
  7. Stir in chocolate chips.
  8. Place dough in freezer for about 10 mins (or fridge for about 20) to chill.
  9. Remove from freezer and make dough balls about 2T in size, for regular-sized cookies.
  10. Place dough balls about 2 inches apart on lined cookie sheet, and depress ball slightly with hand.
  11. Press chocolate chips on top of dough to top each cookie.
  12. Bake ~8-11 min (ovens vary, I like mine softer) so edges are slightly-browned.
  13. Cool cookies on pan for 3 mins, then transfer to cookie rack to cool completely.
Notes:
These a favorite! Better, slightly under-baked for a soft texture. Use very well chilled dough when baking, so consistency is right. You can use any type of chocolate chips, but the Guittard real milk (large size) variety works really well in these! Easily make dough ahead and freeze.
Serving size: up to you!
Recipe by the dinnervine at http://www.dinnervine.com/2012/07/soft-chocolate-chip-cookies/