Overview

This classic favorite comes in a plethora of recipes, with variations big and small, but we think this one takes the cake — or the cookie! We take the standard recipe and add some personal adjustments of our own, while incorporating a few professional tips we've learned, such as freezing the cookie dough before baking for a softer center and a light crunch on the outside. These are the kind of cookies you buy from a bakery and think, "I wish I could make these at home." Milk and cookies go well together, but these chocolate chip cookies paired with freshly brewed coffee unveils a new level of flavor.

Step 1

Preheat oven to 375 degrees F. Begin heating up a cup of water on the stove. Bring to boil.

Step 2

Cream together the butter, white sugar, and brown sugar until smooth - one to two minutes in mixer on medium to medium-high. Beat in eggs one at a time, then stir in vanilla.

Step 3

Dissolve baking soda in hot water. (Baking soda and water should bubble. If not, replace your baking soda as this indicates it has expired.) Stir baking soda mixture and salt into the batter.

Step 4

Spoon flour into measuring cup (scooping cup directly into flour will pack in too much). Mix two cups of flour into the batter, then add all chocolate chips. Slowly add the third cup of flour until batter is slightly tacky. (It's alright to use just under or just over the total amount of flour to reach appropriate consistency.)

Step 5

Roll cookie dough into large balls, place into freezer-safe container, and freeze at least 2 hours. Freezing the dough before baking will produce cookies with a thick, gooey center with crisp edges.

Step 6

Place frozen balls onto ungreased cookie sheet. Bake for about nine to eleven minutes in the preheated oven, or until edges are toasted brown.

Step 7

After cookies are removed from oven, let rest on cookie sheet for at least five minutes before serving.

Adapted from Allrecipes.

Overview

This classic favorite comes in a plethora of recipes, with variations big and small, but we think this one takes the cake — or the cookie! We take the standard recipe and add some personal adjustments of our own, while incorporating a few professional tips we've learned, such as freezing the cookie dough before baking for a softer center and a light crunch on the outside. These are the kind of cookies you buy from a bakery and think, "I wish I could make these at home." Milk and cookies go well together, but these chocolate chip cookies paired with freshly brewed coffee unveils a new level of flavor.

Step 1

Preheat oven to 375 degrees F. Begin heating up a cup of water on the stove. Bring to boil.

Step 2

Cream together the butter, white sugar, and brown sugar until smooth - one to two minutes in mixer on medium to medium-high. Beat in eggs one at a time, then stir in vanilla.

Step 3

Dissolve baking soda in hot water. (Baking soda and water should bubble. If not, replace your baking soda as this indicates it has expired.) Stir baking soda mixture and salt into the batter.

Step 4

Spoon flour into measuring cup (scooping cup directly into flour will pack in too much). Mix two cups of flour into the batter, then add all chocolate chips. Slowly add the third cup of flour until batter is slightly tacky. (It's alright to use just under or just over the total amount of flour to reach appropriate consistency.)

Step 5

Roll cookie dough into large balls, place into freezer-safe container, and freeze at least 2 hours. Freezing the dough before baking will produce cookies with a thick, gooey center with crisp edges.

Step 6

Place frozen balls onto ungreased cookie sheet. Bake for about nine to eleven minutes in the preheated oven, or until edges are toasted brown.

Step 7

After cookies are removed from oven, let rest on cookie sheet for at least five minutes before serving.

Adapted from Allrecipes.

Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1⁄2 teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate
chips

Prep Time
2 hours and 20 minutes

Bake Time
10 minutes

Yield
4 dozen cookies

Baking Tips

If using large eggs, we recommend a touch more flour, and vice versa for smaller eggs.

For even softer cookies, use more brown sugar to white sugar.

For a tougher crust and more gooey center, use more white sugar to brown.

If you like nuts in your cookies, this recipe works well with walnuts.