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Chocolate Chip Cookies

Chocolate Chip Cookies

I cant believe it, but somehow during my blog migration from blogger to wordpress, my chocolate chip cookies recipe went POOF! I had to go back into the Pioneer Cookerella archives to dig this out, because I am making them up today. Makes me wonder if any other posts got lost!

I LOVE these chocolate chip cookies. I had forever been searching for that PERFECT recipe, and once I made these I knew I HAD it. Try these. You will not be sorry!

This makes a huge batch. HUGE. At least 3 dozen, depending on how big you make them. Which, for me, means that everyone and their neighbor got cookies yesterday when I was baking. They are delicious. Perfectly chewy and crisp just enough to leave you wanting more. I usually keep the dough in the fridge and bake them as needed for the kids. There is nothing like a freshly baked cookie, in my opinion.

So here is the recipe, finally, that I have inadvertently been hiding from you, for my chocolate chip cookies.

 

chocolate chip cookies

Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition. Add vanilla and mix.

chocolate chip cookies
Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.

Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.

chocolate chip cookies

Take out and roll lightly into 1″ balls, place on a cookie sheet lined with non-stick foil, bake at 325 for 10-13 minutes. Take out when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them a bit crunchier.

Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

Yield: 36 cookies
Prep Time: 20 minutes
Chill Time: 4 hours
Cook Time: 11 minutes
Total Time: 4 hours 31 minutes

These chocolate chip cookies are my favorite version. They are chewy and soft and packed full of two different kinds of chocolate. I'll never use another CCC recipe.

Ingredients

  • 1 1/2 cups butter, unsalted
  • 2 1/2 cups packed dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 egg yolks
  • 2 1/2 tablespoons vanilla
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 cups semi-sweet chocolate chips
  • 2 cups milk chocolate chips

Instructions

  1. Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition. Add vanilla and mix.
  2. Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.
  3. Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
  4. Take out and roll lightly into 1" balls, place on a cookie sheet lined with non-stick foil, bake at 325 for 10-13 minutes. Take out when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them a bit crunchier.
Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 286 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 43mg Sodium: 115mg Carbohydrates: 38g Fiber: 1g Sugar: 25g Protein: 3g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!

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Saturday 5th of July 2014

[…] I was already mixing up huge batches of cookie dough (he also requested these CCC) , I made some extra and took them to work with me. They were a hit, and several dozen didn’t […]