The Best Recipe For Chocolate Chip Cookies To Call Your Own!

All-Time Favorite Recipe For Chocolate Chip Cookies

• 2 1/4 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup sugar
• 3/4 cup firmly packed dark brown sugar
• 2 large eggs
• 1 1/2 teaspoon vanilla
• 3 cups (18 ounces) semisweet chocolate chips
• Parchment Paper

1. Preheat oven to 350F. Line baking sheets with parchment paper and set aside.
2. In a small bowl, whisk together flour, baking soda, and salt until well combined; set aside.
3. In a large bowl beat butter and sugars at medium speed with an electric mixer until creamy.
4. Add eggs and vanilla and beat until well blended. Scrape down the sides of the bowl to make sure everything is well combined.
5. Gradually add the flour mixture to the butter mixture, stirring just until combined.
6. Stir in chocolate chips just until incorporated.
7. Drop by tablespoonfuls onto lined baking sheets.
8. Bake for 10 to 14 minutes or until desired degree of doneness. Bake about 10 minutes for soft chewy chocolate chip cookies and up to 14 minutes for crisp cookies.
9. Remove from the oven and let cool 1 to 2 minutes and then transfer the cookies to wire racks to cool completely.

This recipe yields about 5 dozen Chocolate Chip Cookies.

Grandma's Recipe For Chocolate Chip Cookies

• 4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 pound unsalted butter, cut into 1-ounce pieces
• 2 cups packed dark brown sugar
• 2 large eggs
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract
• 24 ounces semisweet chocolate chips
• Parchment Paper

1. Preheat oven to 300F. Line baking sheets with parchment paper and set aside.
2. Sift together the flour, baking soda and salt; set aside.
3. In a mixing bowl, beat butter and brown sugar on medium speed until soft.
4. Add eggs, dark rum and vanilla and beat until well blended - scraping down the sides of the bowl as needed.
5. Slowly add the sifted flour mixture and beat just until combined.
6. Stir in chocolate chips just until incorporated.
7. Using two heaping tablespoons of dough (just shy of 3 ounces) for each cookie, drop dough onto lined baking sheets, spacing them at least 3 inches apart.
8. Bake for 28 to 30 until dry to the touch (for crisp cookies) or bake about 20 minutes at 325F degrees for soft-baked cookies - remember to rotate the baking sheets 180 degrees halfway through baking time.
9. Remove from the oven and let cool 1 to 2 minutes and then transfer the cookies to wire racks to cool completely.

This recipe yields about 2 dozen 4-inch Grandma's Chocolate Chip Cookies.

Ghirardelli Chocolate Chip Cookies Recipe

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup granulated white sugar
• 1 cup firmly packed light or dark brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups Ghirardelli Milk Chocolate Chips or Ghirardelli Dark Chocolate Chips
• 1 cup chopped walnuts or pecans (optional)

1. Preheat oven to 375F. Line baking sheets with parchment paper and set aside.
2. Sift together the flour, baking soda and salt and set aside.
3. In a large mixing bowl with an electric mixer on medium speed, beat butter, white sugar and brown sugar until creamy, about 4 minutes.
4. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.
5. Gradually blend the sifted flour mixture into the creamed mixture and beat just until combined.
6. Stir in chocolate chips and nuts (if using).
7. Drop dough by tablespoonful onto lined (or ungreased) baking sheets, about 2 inches apart.
8. Bake for 9 to 11 minutes, until cookies are golden brown.
9. Remove from the oven transfer cookies to wire racks to cool completely.
10. Store cookies in airtight container at room temperature.

This recipe yields about 48 Ghirardelli Chocolate Chip Cookies.

Hershey's Chewy Chocolate Chip Cookies Recipe

• 1 cup (2 sticks) butter
• 3/4 cup light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 package (10 to 12 ounces) Hershey's Milk Chocolate Chips

1. Preheat oven to 350F. Line baking sheets with silicone liner or parchment paper and set aside.
2. In a large mixing bowl, beat butter, brown sugar and granulated sugar until light and fluffy.
3. Add corn syrup, egg and vanilla and beat well.
4. In a medium bowl, stir together the flour, baking soda and salt.
5. Gradually add dry flour mixture to the creamed mixture and beat until well blended.
6. Stir in chocolate chips.
7. Drop dough by rounded teaspoons onto lined (or ungreased) baking sheets, at least 2 inches apart.
8. Bake for 8 to 10 minutes or until lightly browned and almost set. Be careful not to overbake.
9. Remove from the oven and let cookies sit on sheet for 1 minute before transferring to wire racks to cool completely.
10. These cookies should be softer the second day.

This recipe yields about 3 1/2 dozen Hershey's Soft and Chewy Chocolate Chip Cookies.

Turn these into Chocolate Chocolate Chip Cookies:
Decrease flour to 2 1/4 cups and add 1/4 cup Hershey's Cocoa.