Three words that will have your heart if you’re a fanatic about them much like I am, chocolate chip cookies. I’ve been on a pursuit of sorts to find the BEST chocolate chip cookie recipe for a few years now. I am relieved to say the search is finally over. I bought Kim Laidlaw’s Home Baked Comfort from Williams-Sonoma last year. It’s chock-full of recipes of delectable baked goods waiting for you to bake them! Kim’s recipe takes the traditional a step further by adding slivered almonds and orange zest. I’ve adapted this recipe and decided to leave the almonds and omit the orange zest. You can also choose to omit these two ingredients and the cookies will yield the same consistency before and after baking. The 12 minute baking time will yield soft and chewy cookies, while leaving them for 3 additional minutes will make them crispier.
Chocolate Chip Cookies
Ingredients
1 cup unsalted butter, room temperature
2/3 granulated sugar
2/3 cups firmly packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 bag (12 oz.) semi-sweet chocolate chips
1 cup slivered almonds (optional)
Prepare
1. Space racks evenly in oven and preheat to 350 degrees F.
2. Line 2 baking sheets with parchment paper.
3. In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy.
4. Add the sugar and until blended.
5. Add the eggs and vanilla and beat until blended.
6. Sift the flour, baking soda, and salt into the bowl and mix on low speed just until blended. Stir in the chocolate chips and almonds until blended.
7. Drop heaping tablespoonfuls of the dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10-12 minutes. Rotate pans after 5 minutes.
8. Let the cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely. Makes about 3 dozen.
- 1 cup unsalted butter, room temperature
- 2/3 granulated sugar
- 2/3 cups firmly packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 bag (12 oz.) semi-sweet chocolate chips
- 1 cup slivered almonds (optional)
- Space racks evenly in oven and preheat to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy.
- Add the sugars and vanilla beat until blended.
- Sift the flour, baking soda, and salt into the bowl and mix on low speed just until blended. Stir in the chocolate chips and almonds until blended.
- Drop heaping tablespoonfuls of the dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10-12 minutes. Rotate pans after 5 minutes.
- Let the cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely. Makes about 3 dozen.
