Erika's Chocolate Chip Cookies
Quintessential chocolate chip cookies: Perfect shape. Perfect bake. Little bit crispy on the outside with a nice soft and gooey middle and only 20 minutes start to finish.
Ingredients
- ½ cup unsalted butter softened
- ½ cup shortening butter flavor or regular
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¼ - 2 ½ cups all purpose flour
- 2 ½ cups chocolate chips
Instructions
- Preheat the oven to 375 degrees. If you have a convection setting on your oven, use that instead and preheat to 350 degrees with convection.
- Using a stand mixer or a hand mixer, mix together the softened unsalted butter and shortening.
- Add the granulated sugar and brown sugar. Mix until light and fluffy, usually a couple minutes.
- Add the eggs and vanilla extract. Mix again until light and fluffy.
- To the center of the bowl, add the baking soda, salt and one cup of the flour. Mix gently. Continue adding flour until all the flour is incorporated and mix until just combined. Feel the dough. If it feels too greasy/sticky, add another Tablespoon or two of flour. You want the dough to feel light and fluffy but it should not be overly sticky on your fingers.
- Add the chocolate chips and mix until just combined.
- On a parchment-lined baking sheet, drop spoonfuls of cookie dough using a cookie scoop (affiliate link). Each parchment-lined sheet should hold 12 cookies per pan.
- Bake for 10-12 minutes at 375 degrees OR bake for 9 minutes using the convection setting until the edges are lightly browned. Allow to cool on the pan for a few minutes to set up before transferring to the counter to cool. Enjoy!
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