One of my favorite things is baking and seeing my husband come into the kitchen being sooooo excited about what I’m making. This is one dessert that I make more than anything. My hubby would rather have homemade chocolate chip cookies over any other dessert. Cookies and milk the american classic, what better snack can you have and not feel too guilty?

I use to not be a chocolate chip cookie lover until I made these. I have to eat them when their hot and right out of the oven, that’s the best time to eat them.

I have to give my hubby credit for taking the picture while I mixed everything together.

Fit you mixer with the paddle attachment and add sugar, brown sugar and the cubed butter. Cream together until well blended and fluffily.

Add eggs, one at a time. Then add your vanilla and beat for a minute or two until well incorporated.

Mix together flour, baking power, baking soda and salt in separate bowl. Add dry ingredients in batches while mixer is on low, mixing well in-between.

Add small amounts of the dry ingredients at a time or this will happen. Ooops!

Look at all that goodness!!!

Add chocolate chips and stir with spatula until evenly distributed. Dip out 1/4 of batter onto plastic wrap and wrap tightly into a log. Refrigerate overnight for best results. Bake for approx. 9 Р10 mins. depending on how big you make your cookies.

Don’t over bake. Take them out of the oven when they look like they are browning. They will brown even more after you take them out of the oven.

I don’t bake all my cookies all at once. The dough will keep in the refrigerator for 5 – 7 days. I wrap the dough in small batches in plastic wrap and bake however many we want each night. That way their always warm and gooey!

Bake some of these cookie this weekend and share with your neighbor, cookies always brings a smile.

{NOTE: I now use MINI Chocolate Chips. The pictures shows regular chips. We have found that we like the mini much better than the regular chips.}

Chocolate Chip Cookies

by Aromatic Delights

Print Recipe


2 sticks unsalted butter, cold and cubed

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 tsp pure vanilla extract

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 tsp baking soda

3/4 bag of MINI semisweet chocolate chips or the full bag if you like lots of chocolate. You judge, I just pour and mix.

Directions Preheat oven to 375 degrees.

In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat on medium until well incorporated.

In a mixing bowel mix together flour, salt, baking soda, and baking powder. Add dry ingredients to mixer in small amounts at a time mixing in-between. When dry ingredients are combined gently fold in chocolate chips. Dip out 1/4 of batter onto plastic wrap and wrap tightly into a log. Refrigerate overnight.

Spoon out cold dough and roll into a ball. Place on sheet pan lined with parchment paper and bake in the preheated oven 8 – 9 minutes (depending on how gooey you like your cookies) until starting to browned.


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