In honor of National Chocolate Chip Cookie Day, here is an excerpt from Tiff and Leon’s book, It’s Not Just Cookies. Read below for Tiff’s personal, homemade Chocolate Chip Cookie recipe, and enjoy!
"The cookies that started it all. Chocolate Chip Cookies are as classic as it gets, and of course, I made these cookies for my apology batch for Leon. Chocolate Chip Cookies outsell all of our other flavors combined. We make ours the traditional way, with semisweet chocolate chips. Semisweet chocolate is my favorite to use in cookies, It’s sweet enough to be decadent without being overly heavy like dark chocolate, it’s not as sugary as milk chocolate, and it pairs perfectly with buttery, salty cookie dough.
This recipe is my homemade version of a Tiff's Treats Chocolate Chip Cookie – not precisely the same, but inspired by the company recipe and formatted for home baking. I'm excited to share this Chocolate Chip Cookie recipe with you, so it can become your go-to staple."
Tiff's Treats Homemade Chocolate Chip Cookie Recipe
Prep Time: 10 minutes
Bake Time: 9 to 11 minutes
Makes 2 ½ dozen cookies
Ingredients:
- 1 ⅛ cups (2 ¼ sticks) salted butter, softened
- 1 cup granulated white sugar
- ½ cup firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- 2 ¼ cups all-purpose flour
- 1 (12-ounce) package of semisweet chocolate chips
Instructions:
Preheat the oven to 375 degrees.
In a large mixing bowl, cream the butter, white sugar, and brown sugar together using a hand/electric mixer on medium speed until the mixture is smooth.
Add the eggs, vanilla, salt, and baking soda to the butter mixture. Mix on medium speed until the ingredients are incorporated and smooth.
Add the flour. Mix on low speed until the flour is no longer loose, then on medium speed until the flour is fully incorporated.
Add the semisweet chocolate chips and mix until incorporated fully.
Line a cookie sheet with parchment paper. Using a medium-sized cookie scooper, scoop cookie dough (approximately 2 tablespoons each) onto the cookie sheet, placing the coops at least 2 inches apart.
Bake for 9 to 11 minutes, until the edges are browned and set.
Slide the parchment paper with cookies off the cookie sheet and directly onto the counter for cooling. (If not using parchment paper, let the cookies sit for 1 minute and then remove them to cool on the counter or a wire rack.)
Serve warm.
