Behold, the cookie! This is the recipe in which I spent my entire pregnancy with Hadley putting around with every cookie recipe under the sun, in search for exactly what I was looking for: fluffy, soft on the inside, a little bit of a crisp to the outside, smooth milk-chocolate, and a hint of sea salt. I’ve found that a lot of recipes have the same standard ingredients, but it’s all about technique! You can have all the ingredients and do the same thing over and over, but if you change what you do with them, the flavor and texture changes entirely.
These are the cookies that are now known at our BBQs as “the cookies,” they’re the ones I make for all of my friends when I bring them a meal upon the arrival of their new baby, and I have made them upon request so much, I now know the recipe and the halved version of the recipe by heart. <3 My favorite way to eat them: put them in a baggie in the freezer (which also preserves them nicely) and eat one freezing-cold. 🙂
2 1/4 c flour
1 tsp baking soda
1.5 tsp sea salt
1 cup unsalted butter, softened
3/4 c sugar
3/4 c brown sugar
2 tsp vanilla extract
2 large eggs
MILK chocolate chips! (To preference of how chippy you want them…I love and prefer the Ghirardelli milk chocolate chips)
*Preheat oven to 375*
1.) (I use my kitchen aid, but no matter what, you’ll need some kind of mixer to make things fluff!) 😊 Mix butter until fluffy, then add both sugars, fluff up again, then add eggs and vanilla and fluff up one more time. I swear fluffing really does the trick! I always get compliments on how soft and good-textured and (you guess it, fluffy) they are!
2.) In a separate bowl, combine the flour, salt, baking soda and make sure they’re all together (I don’t have a sifter, and it hasn’t hurt me one bit!) then I slowly add the dry to the wet while my kitchen aid is mixing. When it’s all combined, I fluff it up real well one more time, then add the chips to preference!
I scoop them in generous tablespoon sizes, placing them on a silpat. My silpat definitely has some “city miles” these days, but that just means it is getting a lot of baking love! 🙂 I bake mine between 9-10 minutes (in my oven I do 4.5 min then rotate them and another 4.5-5 min,) until they’re JUST lightly golden and the middles look cooked, then I immediately transfer them to a cooling rack! 😊
*You can easily halve the recipe- 3/4 cup is equal 1/4c+2tbsp, and 2 1/4 cup is equal to 1 cup + 2 tbsp*