Ashlyn's Lovin'-From-the-Oven Chocolate Chip Cookies

Recipe From: Ashlyn

 Presenting my famous chocolate chip cookies!  



A rich buttery cookie generously sprinkled with silky smooth chocolate chips, so gooey and soft they just melt in your mouth.  Add butterscotch chips for an explosion of new flavor.  Your sweet tooth will certainly enjoy it!

Luv,
Ashlyn the Cookie Whisperer












  • 1 cup (2 sticks) salted butter, softened
  • ¾ cup packed light brown sugar
  • ¾ cup  granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 cups all-purpose flour
  • 2 cups  chocolate chips
  • 1/2 c. butterscotch chips (optional)

INSTRUCTIONS 

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
  • In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Mix real good til batter light n fluffy.  

    Add the baking soda, baking powder, salt, flour, and chocolate chips. Mix well. 

  • Then add to wet ingredients but....mix until combined.  Don't overmix this step.

  • Scoop the dough into 2-3 tablespoons size mounds (I use a cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
  • Bake for *8 minutes until the edges are just set and the middles are still light and fluffy.
  • Let the cookies rest on the baking sheets for 3-4 minutes before removing them to a wire rack to cool completely.  Enjoy with a cold glass of milk. 
  • TIPS
  • We spoon our flour into the measuring cup & level off;  it makes a difference in the cookie. Also, when Ashlyn forms the cookies, she flattens the cookie dough about 1/2 way.
  • *We found 8 minutes to be perfect-- they come out slightly gooey but once cooled, they're perfect.  If you want a more 'toasted edges' cookie, shoot for 9 min.
  • We loved the addition of 1/2 c. butterscotch chips! (not too much or it overpowers the chocolate chips)  Give it a try and let us know what ya think. :) 
  • Flour Amount: if you want a slightly puffier cookie, increase the flour to 3 1/4 cups. These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).








Comments

Post a Comment