I haven’t shared much so far about my background with baking, but this recipe will give you a little glimpse into how I got into it. I had the opportunity to attend a high school with a culinary arts program. We had a cafe in the cafeteria that we were able to sell our own treats and lunches at every day. I worked in the cafe for three years, and I did a little of everything, but of course I focused mostly on baking. Because of this, I worked a lot with Mrs. Jones. She was not the teacher in charge of the cafe, but she did lead all of the students who worked in the “bakery” (aka in the classroom down the hall from the cafe).
Mrs. Jones taught me to make all sorts of fun treats over the years, and she also taught me lots of kitchen tricks and baking hacks. One that has always stuck with me has been her chocolate chip cookie hack. She always told us to go heavy on the brown sugar and vanilla to get the richest, chewiest cookies possible. So when I was working on this recipe I kept her in mind. If you enjoy this one, you can thank Mrs. Jones!
Yield: 12 Large Cookies Time: 25 Minutes
- 2 1/4 Cups Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Cup Butter, softened
- 1/2 Cup Granulated Sugar
- 1 Cup Brown Sugar
- 1 Tbs Vanilla
- 2 Eggs
- 2 1/4 Cups Chocolate Chips
- Preheat oven to 375F
- Whisk dry ingredients together
- In a separate bowl, cream butter and sugar
- Add vanilla and eggs, beating well after each addition
- Add dry ingredients and mix until combined
- Fold in 2 cups chocolate chips
- Using an ice cream scoop, place dough 2 inches apart on a baking sheet (using an ice cream scoop allows for big cookies that get crisp on the edges and stay chewy in the middle)
- Sprinkle remaining chocolate chips on top of each cookie
- Bake for 10-12 minutes until edges are browned and centers are set
- Remove from oven and move to cooling rack
- Allow at least 5 minutes to cool, then enjoy with a glass of milk, some ice cream, or whatever sounds good to you
Note: If you don’t want to bake all the dough right away, you can freeze it for up to three months in an air-tight container .