Hey y’all! It’s been a minute since I’ve shared a recipe. It’s been a wild summer and I plan to do a celebratory post letting you all know all of the good stuff that has happened so far this year.
Y’all know how much I love instagram and my community there, so I did share a bit of info there so if you aren’t following me on Instagram, you definitely need to hit that follow button. 😃 I shared this week that with all of the stuff I have going on I was in a baking slump. When I get in a slump I typically bake chocolate chip cookies. Why? I think it’s because chocolate chip cookies are so comforting. Warm from the oven, they just make things right.
What’s funny, is that I’ve never shared the recipe I use to make my cookies. No time like the present so behold my very favorite chocolate chip cookie recipe. Happy Baking!
Chocolate Chip Cookies adapted from Ghirardelli makes approximately 3 dozen cookies
2 1/4 cup all purpose flour
1 cup unsalted butter, softened
3/4 cups granulated sugar
3/4 cups light brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 bag ghirardelli chocolate chips
1 ghirardelli chocolate bar broken up
1 tablespoon vanilla extract
Pre-heat your oven to 375 degrees
In a mixing bowl, add the softened butter and both the brown and granulated sugars and mix together until creamy.
In another bowl at the flour, salt and baking soda and whisk together.
Once the butter and sugar mixture is creamed, add the eggs one at a time mixing on low speed until incorporated. Next, mix in the vanilla.
Add the flour mixture to the sugar and butter mixture and mix until your cookie batter forms. Stir in the chocolate chips and chocolate bar.
On an ungreased cookie sheet and using a 1/2 inch cookie scoop or ice cream scoop, scoop out the cookie dough. Bake for 9-11 minutes depending on how your oven bakes. Cool then enjoy!