It has not been a hard winter here in Salt Lake City, but I’m tired of it. We had a little bit of snow again yesterday, and another little storm is expected tonight. Spring just can’t get here soon enough, so while sitting here feel sorry for myself, I decided to feed my warm-weather soul and make chocolate chip cookies.
There are plenty of recipes for this all-time favorite, but I like them thin, full of vanilla, with an extra note of salt. This recipe does just that.
Chocolate Chip Cookies
- 2¼ cups flour, sifted with
- 1-teaspoon baking soda
- 1½ teaspoons coarse kosher salt (or 1-teaspoon table salt)
- 1 cup (2 sticks) butter, softened
- ¾-cup sugar
- ¾ cup brown sugar, firmly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-tablespoon milk
- 12 ounces chocolate chips, chunks, or chopped chocolate*
Preheat oven to 375 degrees. Sift dry ingredients together and set aside. Cream butter with electric mixer until light. Add sugars and beat two minutes. Beat in eggs, one at a time. Mix in vanilla and milk. Add dry ingredients and mix to combine.
Mix in chocolate by hand. Bake heaping tablespoon sized dollops of dough on lined cookie sheet 10-12 minutes or until golden brown. These spread so give them some room.
*What type of chocolate should you use? What do you like? Semisweet is the classic, but if you like a sweeter result, use milk or white chocolate or a combination. You can use chips, chunks, or cut up a block - just make the pieces pretty small.
Personally, I would never add nuts or raisins or anything else. I do like extra vanilla flavor and if you use kosher salt, it doesn’t mix in very well, leaving delicious little salty bits mixed in with the sweet of the sugars and the chocolate.
I feel much better.
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Adapted from a recipe for Nestle Toll House Cookies.
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