Chocolate Chip Cookies

Twenty years. That's how long this chocolate cookie recipe has been living in my kitchen, and not once has it failed to earn a compliment. It's the recipe I reach for when I need something foolproof: crackly on top, deeply chocolatey, with edges that turn just a touch crisp while the centers stay soft and fudgy. I've made these for birthday parties, potlucks, midnight cravings, and everything in between, and every single time, someone asks for the recipe before the plate is even empty. It's the kind of cookie that feels like a warm hug and tastes like you spent hours on it, when really, it comes together in one bowl with ingredients you probably already have.

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Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter or margarine, softened

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 cups Semi-Sweet Chocolate Morsels

Instructions

1. Preheat oven to 375°F.

2. Combine flour, baking soda, and salt in a small bowl.

3. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.

4. Add eggs one at a time, beating well after each addition.

5. Gradually beat in flour mixture. Stir in Semi-Sweet Chocolate Morsels.

6. Drop by rounded tablespoon onto ungreased baking sheets.

7. Bake for 9 to 11 minutes or until golden brown.

8. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Chef’s Notes

• I love to use my stoneware for making cookies since the bake evenly.

• Makes about 22 cookies if using the pampered chef medium scoop.