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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! Looking for other types of cookies – Check out all my Cookie Recipes HERE.
Ridgely’s Chocolate Chip Cookies
- Yield: 2 dozen 1x
- Category: Dessert
Ingredients
- 3 sticks of butter – melted
- 3/4 cups of sugar
- 3/4 cups of brown sugar
- 1 teaspoon of vanilla extract
- 2 eggs
- 1 3/4 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 12 ounces of semisweet chocolate chips.
Instructions
- Preheat the oven to 375 degrees. Combine 12 tablespoons (3/4 cup) of sugar, 14 tablespoons (a bit more than 3/4 cups) of brown sugar, 1 teaspoon of vanilla extract and 2 eggs in an electric stand mixer.
- Melt 3 sticks (1 1/2 cups) of butter, in a microwaveable dish, slowly in the microwave. I use a pyrex measuring cup so I can pour the melted butter.
- Pour the melted butter into your creamed sugar mixture.
- In a separate mixing bowl combine 1 3/4 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 ice cream scoop. I space them as seen below. THEY SPREAD, SO GIVE THEM ROOM. I use a silpat – but you can also use a baking 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
Notes
The batter really spreads – so be sure to give them room on the baking sheet
Keywords: Chocolate Chip Cookies, Ridgely's Recipe, Chocolate chip, Cookies, Thin, Crisp
PS. Let me know if you make the cookies – I would love to know how you liked them.
OK – these look deadly!! I will have to make sure the boys are around when I try these so I don’t end of eating them all!!
YUM! I was hungry, now I am really hungry. Those look so tasty and I LOVE the card from Cook’s Night Out. I would have hired you! 🙂 -Carrie
uh-oh! Ridgley, I think the batter to chip ratio is about equal, lol. Wow they look good.
I think I’m making these for my Dad tonight – though that’s my excuse to make them for me….thanks for the recipe – they look amazing:)
the paper thin ones are my most favorite kind… especially with lots of chips and warm!