When Makena started making cookies they were always good. But this time she’s nailed it. True confession: these have become a staple in our house. We love to play with the recipe and make them into “fairy cookies” or “fairy poop”, but at the end of the day, they are perfect the way they are. This cookie has been the snack that makes us stop in this crazy world and say, “everything is fine. We have each other…and great chocolate chip cookies. (hahaha)”
This is a cookie that’s chewy on the center and slightly crusty on the outside. Plus, depending on how chewy or hard you like your cookie you can use this recipe and just increase the heat. Note: I would NEVER cook over 15 minutes.
Just like a cake, you’ll mix the dry ingredients and then the wet ingredients in separate bowls. Then slowly add the dry ingredients to the wet ingredients. DO NOT SUBSTITUTE THE SALT. YOU NEED SEA SALT ONLY. And don’t beat the batter to oblivion. Trust me. lol.
They may look a little white coming out of the oven, but that is ok. If you want it a little crispier, I would cook at 375 for 12-15 minutes.
These have been Grandma’s favorite as well. That says a lot.
In fact, this is a great gift too. “Hey Kena! Want to make me some cookies?” I love these kids.
Makena’s Chocolate Chip Cookies
- 1 mixing bowl
- stand mixer or hand mixer and an additional bowl
- small scooper
- 3 C Flour
- ½ tsp baking powder
- 1 tsp baking soda
- 1 C brown sugar
- 1 C (white granulated) sugar
- 1 tsp sea salt
- 1 C salted butter softened
- 2 tsp vanilla extract
- 2 eggs
- 1 C semi-sweet chocolate chips or a crushed Hershey's bar
- Preheat the oven to 325 degrees. Line 2 cookie sheets with parchment paper. Then, in your mixing bowl, whisk the flour, baking powder, baking soda, and salt together.
- In another bowl or stand mixer, blend softened butter, brown sugar, regular sugar, eggs, and vanilla.
- While blending the wet ingredients, slowly add the dry ingredients, adding a little at a time. When ingredients are fully incorporated, fold in chocolate chips.
- With a small scooper, make the same size ball of dough. Set at least 1 inch apart. Cook for 12-15 minutes. They will look white and undercooked initially. For a crispier edge, cook at 375 for 12 minutes and brown SLIGHTLY. Let rest for 5-10 minutes. Eat fresh.