I attended a luncheon where Sarabeth of Sarabeth’s Kitchen demonstrated making her famous chocolate chip cookies a while ago. They were the best chocolate chip cookies from scratch that I had ever tasted. That is why I’m starting off my“A Dessert a Day ‘Til Christmas 2021″ series with this recipe.
A great cookie recipe sticks with me, so the recipe that she shared is my “go to” chocolate chip recipe even now…years later. I keep the exact same ingredients that Sarabeth used to show us how to make the soft chocolate chip cookies. (Why mess with perfection?) However, I prepare the cookies a bit differently.
In Sarabeth’s directions, she cuts the butter into pieces and uses an electric mixer with a paddle attachment. I don’t do that. I like to use an electric mixer for cakes and cupcakes, but I prefer to mix cookie ingredients together by hand for a few reasons.
First of all, it just feels more simple and nostalgic…like the baking that I did with my “Big Mama” when I was a kid. Secondly, baking cookies is something that I like to do with my boys. I get a little weird about them being close to blenders and other quickly whirling appliances when a good old spoon will do. Last of all…no mixer equals not having to clean the mixer. 😊
I was going to make a homemade caramel to drizzle on top of the cookies, but these cookies stand alone! Honestly, one cookie (with all of its chocolaty goodness) is more than enough to satisfy a sweet tooth. The only thing that I would add to these cookies is a glass of milk! You’ll see…
The Best Chocolate Chip Cookies From Scratch
Sarabeth’s Chocolaty Chocolate Chip Cookies Recipe
Yield: 30 cookies
(Recipe originally from Sarabeth of Sarabeth’s)
Ingredients
- 2 sticks of unsalted butter (softened to room temperature)
- ¾ cup fine granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- ¾ tsp baking soda
- 1/8 tsp salt
- 3 cups of semi-sweet chocolate chips
Instructions
- Heat oven to 375ºF.
- Mix sugars, butter, vanilla and egg in large bowl.
- In a medium bowl, whisk the flour, baking soda and salt together.
- Add the dry ingredients from the medium bowl into the large bowl and mix all of the ingredients together well.
- Gently fold the chocolate chips into the dough.
- Place rounded tablespoonfuls of the dough (approximately 2 inches apart) on an ungreased cookie sheet. (You can use parchment paper if you like.)
- Bake the cookies for 8 to 10 minutes. The cookies will be a light brown with soft centers.
Recipe Notes:
– In a pinch, you can use bleached all-purpose flour without making any adjustments to the recipe. If you don’t have any unbleached all-purpose flour available, the flours are interchangeable.
If you found this cookie recipe helpful, please share it.
{Updated; Originally posted on 12/20/2011; Top post image credit: @erol.}