When I was in high school my sister and I had a small catering company during the summers with a Cordon Bleu Cook named Rosie. We called it “Cooks Night Out.” Can you believe it?!? I found the old “Calling Card” we used to drum up business!
During that time I came up with a chocolate chip cookie recipe that is our families favorite. The cookies are paper thin and filled with soft chocolate chips. It is hard to eat only one!
- 12 tablespoons (3/4 cup) of sugar
- 4 tablespoons (a bit more than ¾ cups) of brown sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 1¾ cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 12 ounces of semisweet chocolate chips.
- Preheat the oven to 375 degrees. Combine 12 tablespoons (3/4 cup) of sugar, 14 tablespoons (a bit more than ¾ cups) of brown sugar, 1 teaspoon of vanilla extract and 2 eggs in an electric mixer.
- Melt 3 sticks (1½ cups) of butter, in a microwaveable dish, slowly in the microwave. I use a pyrex so I can pour the melted butter.
- Pour the melted butter into your creamed sugar mixture.
- In a separate bowl combine 1¾ cups of flour, 1 teaspoon of salt and 1 teaspoon of baking soda. Mix it into the creamed sugar mixture slowly. You don't want flour flying all over the place.
- When the flour is all mixed in - add 12 ounces of semisweet chocolate chips.
- Scoop the batter onto a cookie sheet using two teaspoons or a small scooper, as seen here. I space them as seen below. THEY SPREAD, SO GIVE THEM ROOM. II use a silpat - but you can also use a cookie sheet lined with parchment paper. You will need to replace the parchment with each batch.
- I like a lot of chocolate chips in my cookies - so I usually add more chips as I use up the batter.
- In my oven they bake for exactly 12 minutes.
- Once removed from the oven, let them rest for a minute or two, to set, before you put them on a wire rack to cool