I always have to smile when I look at my recipe card for these cookies. Emilee was an instructor at my gym. She taught a grueling one hour body pump class, and she would often bring treats to pass out at the end of the class. Seems a little counter-productive but her class was very well attended! One day she brought chocolate chip cookies and I had to get the recipe.
My chocolate chip cookies used to turn out flatter than I liked, so this recipe, which makes soft, thick cookies every time, is my go-to recipe. In my experience, the key to baking thick chocolate chip cookies is not to skimp on the amount of chocolate chips, and to keep the dough balls on the larger side. Oddly enough, this recipe defies all laws of proper baking. The butter is melted, and the ingredients are added in the wrong order. But it works…so I don’t argue with perfection!
- 1 cup sugar
- 1 cup brown sugar
- 1 cup (2 sticks) melted butter
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 3 cups of flour
- 2 cups of semi-sweet chocolate chips (12 ounce bag)
- Preheat oven to 350 degrees.
- In a large mixing bowl, add each ingredient one at a time, mixing well as you add each one.
- Drop rounded tablespoon sized scoops onto a Silpat lined baking sheet and bake for 12 minutes. The edges should be just turning golden brown.
- Remove from oven, and let the cookies set for 2-3 minutes before placing them on a cooling rack.