Want to know how to make the best chocolate chip cookies ever? Well, you’ve come to the right place! These cookies are the first thing I ever learned how to make when I was a little girl. They didn’t come out perfect the first few times, but with practice I have perfected this recipe.
Have you ever made something so delicious that your friends and family decided the recipe needed to be named after you? This is that recipe for me because several friends and family members have dubbed these “Tasha Cookies”.
Regardless of what you decide to call these they are guaranteed to be a staple in your cookie baking rotation. So you might be wondering….what’s the secret? How is this different from all the other chocolate chip cookie recipes out there? Several things are major keys to having this recipe turn out just right. The first is LOTS of vanilla…not your standard amount. The second is in the chocolate chips you decide to use. My chocolate chips of choice are the Ghirardelli Milk Chocolate Chips. I know most people use semi-sweet, but they just don’t do it for me.
Those are the two major factors for the best chocolate chip cookies you will ever make. Of course there are a few other tricks up my sleeve but you’ll discover that in time.
1 Cup (2 Sticks) Softened Butter
¾ Cup Sugar
¾ Cup Dark Brown Sugar
2 Large Eggs
3 Tsp. Vanilla Extract
2 ¼ Cups Unsifted All Purpose Flour
2 Tsp. Corn Starch
1 Tsp. Baking Soda
½ Tsp. Salt
1 Bag (11.5 oz) Ghirardelli Milk Chocolate Chips
First, mix the butter and sugar in a large bowl. It’s best to only use soft room temperature butter. DO NOT melt the butter in a microwave. Then blend in the eggs and vanilla. I don’t own a fancy mixer so I just use a spatula to mix in the bowl.
Next, gradually mix in the remaining dry ingredients and when blended completely stir in the bag of delicious chocolate chips. Once everything is all combined place the bowl in the fridge for about 10 minutes to make sure the dough isn’t too warm and melted. This will make sure your cookies stay fluffy, not flat.
Preheat your oven to 375 degrees while the dough firms in the fridge. Once ready I like to use a piece of parchment paper on a cookie sheet to make sure the cookies don’t get stuck. I recommend using an ice cream scoop to measure the cookies so that they are similar in size for consistent baking.
Bake for 10 to 12 minutes or until just lightly golden on top. Don’t overcook them, they are best when a bit doughy in the middle. Cool on a metal rack and then enjoy with a cold glass of milk! These chocolate chip cookies are best fresh, but taste just as good days later if you store them in an airtight container.
I’m really happy that you are trying out my chocolate chip cookie recipe. Would love to see how they turn out for you! Be sure to tag me on Instagram @natashasfoodadventures or use my hashtag #natashasfoodadventures.