I love baking. I truly believe it is a love language of mine! If I ever find out that someone I know (that is relatively close in location) is experiencing a low OR a high in their life, I find myself in the kitchen making something for them to hopefully spark joy in their life or to celebrate! Cookies are something I naturally gravitate towards because they are typically quick to make and require ingredients I keep stocked in the pantry. My go-to sugar cookie recipe never fails me but I had yet to find a chocolate chip recipe that I could rely on time and time again. I have tried so many different chocolate chip recipes but was never absolutely head over heels in love with them (because let’s face it, that’s how I believe we should feel over a chocolate chip cookie recipe). Until I got this recipe from my sweet friend, Aubrey… This recipe, friends, is the best chocolate chip cookie recipe I’ve ever made in my 26 years of existence. You think I’m being dramatic? Try them out for yourselves and then we can talk!
I decided to make these for an event we were going to for Stephen’s work alongside Nesting With Grace’s Red Velvet Cupcakes. Stephen brought all of the goodies with him to work the next day for the party by the time I got there, there were only a few cookies left. I hope people enjoyed them!
I always use this scooper to scoop out cookie dough so that all of them are equal in size. I used 1 scoop for the cookies we took to the party and 2 scoops for a few cookies that we kept at home!
I would set your timer for 8 minutes to start and then check them to decide if they need to bake for a little longer. Every oven is different! Ours bakes quickly so when I made them the first time I learned that 9 minutes was a tad too long. They should be golden brown around the edges and soft in the center!
In a medium bowl, stir together the flour, baking soda, and salt.
Using a hand mixer or blender and large bowl, beat the butter, sugars, and vanilla until creamy.
Add the eggs and beat until combined.
Gradually add in the flour mixture until combined. Scrape down the sides of the bowl with a spatula.
With the blender on slow, add in both bags of chocolate chips and nuts, if desired.
Drop cookie dough onto an ungreased baking sheet using a spoon or melon baller.
Stick the baking sheets in the fridge and let the dough chill for at least 2 hours.
Bake the cookies for 8-10 minutes at 375 F.
If you try these out I’d love to know what you think over on stories! I hope you all have an amazing week. You’re so appreciated!