It was almost a year ago that I posted the white chocolate cranberry cookie and surprisingly I’ve never really mentioned that this also happens to be my favorite chocolate chip recipe.
In time outside of school, I run a small bassoon studio giving lessons to high school and junior high students around the area. For one of my students, I feel that he is destined to become some amazing scientist or mathematician. Yet, when it comes to playing bassoon, he has little time to practice with all the homework he has (I’m lucky I only took a couple AP classes in high school because from what I’ve seen, there enough to make you want to bang your head against the wall.)
So, I bribe him to make an hour to practice each week. For those of you who are musicians, I can already see the grimace on your face but an hour is a heck of a lot better than nothing.)
These cookies make a wonderful bribe. So far they haven’t let me down.
These chocolate chip cookies are the kind you can sink your teeth into. Ones that are still chewy and often require a big class of milk to wash them down. These are some seriously good chocolate chip cookies!Print
- 12 tablespoons butter
- 1 1/4 cups brown sugar
- 1/4 cup natural sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 1/4 cups unbleached all purpose flour
- 1 1/2 cups chocolate chips
- Preheat oven to 375˚
- Beat together room temperature butter with sugars until sugar is blended and mixture is fluffy. Add vanilla, baking powder, salt, baking soda, and egg-continue to beat until everything is well incorporated. Add flour and mix until dough comes together and everything is well incorporated. Stir in chocolate chips.
- Scoop cookies onto a cookie tray lined with parchment paper. I used an ice cream scoop so I would have large cookies. Flatten slightly and bake for about 12 minutes or until edges are lightly brown (centers will not be set but will continue to cook after pulled from oven. ) Any longer than this and the cookie will have tough edges. Let cool for about 5 minutes on tray and then move to cooling rack.