My Blue Ribbon Chocolate Chip Cookies

Who doesn’t love a good chocolate chip cookie? That perfect soft fluffy cookie, with a slight crunch, and gooey chocolate chips. When I think of chocolate chip cookies I instantly go to my child hood. My grandmother always had cookies at her house, my mom would always make us her chocolate chip cookies and put them in her bear eating honey cookie jar and I would always make my chocolate chip cookies for my friends and enter them in the county fair every year.


Start off by placing two sticks(or 1 lb.) of softened butter in a bowl, I used my Kitchen Aid mixer. If you don’t have a mixer, a hand mixer or just mixing it by hand in a bowel will work the same. I actually use to mix all of my batters, dough’s, etc. by hand, I oddly enjoy it but being a busy college student I like to save time anyway I can.


Once you cream the butter, place 3/4 cup granulated sugar and 3/4 cup packed (meaning compressed into a measuring cup) brown sugar into the bowl and mix on medium speed until well blended.


Next place beat in the eggs, one at a time.


Mix in 1 teaspoon vanilla extract on low speed.


Once the vanilla extract is nice and blended, place 1 teaspoon salt and 1 teaspoon baking soda into the batter and mix on medium speed.


Place 1 cup of flour into the bowl. Mix the flour in on a low speed so it wont fly every where. Once the flour is mixed in a little turn it up to medium speed to get some air into the batter to help make the cookies fluffy. After the first cup of flour is mixed into the batter add another cup of flour and then the 3/4 cup of flour and mix them into the batter the same way as the first cup.


After the flour is added your batter should look nice and fluffy as seen in the photo.


Next place in 2 cups of chocolate chips and mix them into the batter.


Once the chocolate chips are mixed into the batter, preheat your oven to 375 degrees. Place a good size spoon full of cookie dough onto a cookie sheet. I put a dozen cookies on a cookie sheet to bake at once.


After you place the cookies on the cookie sheet, place them in the oven for 10 minutes or until a nice golden brown.


Once your cookies are baked immediately remove them from your cookie sheet and transfer them to a cooling rack. If you don’t have a cooling rack you can place them on a plate or a cutting board to allow them to cool. This recipe makes about 3 1/2 dozen cookies. I hope you enjoy my blue ribbon cookies as much as my family and friends do.


2 sticks of unsalted butter at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 3/4 cup flour
2 cups semi-sweet chocolate chips

Place 2 sticks of room temperature butter into a bowl and cream on medium speed. Once the butter is creamed place both 3/4 cup granulated sugar and packed brown sugar into the mixer and mix until the sugar and butter is well blended.

Next beat in both eggs one at a time. Then place 1 teaspoon vanilla extract into the mixer and mix it into the batter. Once mixed then place 1 teaspoon salt and 1 teaspoon baking soda into the bowl and mix. Lastly add the flour one cup at a time into the mixer and mix on medium speed to get the batter nice and fluffy. Once the batter is completely mixed add the 2 cups semi-sweet chocolate chips and give the batter another good mix.

Preheat the oven to 375 degrees F. Place a good spoon full of the cookie batter on to a ungreased cookie sheet, I bake a dozen at a time. Bake the cookies for 10 minutes or until golden brown. Once cookies are done baking remove them immediately onto a cooling rack. This recipe makes roughly 3 1/2 dozen cookies.



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