How would I describe these chocolate chip cookies….chewy, delicious, perfect ratio of chocolate chip to cookie, you’ll love them.

These cookies are famous in my household. I have tried many different chocolate chip cookie recipes, and none are as good as my lovely godmother Kirstin’s.

It’s another recipe I wish I could say was mine, it’s that good. 

Now for the part you’re here for…

How to Make These Chocolate Chip Cookies:

I strongly recommend using an electric mixer. You can hand mix it if you want, but you’re in for a heck of a workout. 

After that (or before, doesn’t really matter), I combine my dry ingredients (flour, salt, baking soda) in a medium sized bowl and set aside.

Next, add vanilla and eggs into sugar mixture until creamed. Should look like this ↓

After that, slowly add the dry ingredients. Sometimes I’ll use a 1/4 cup and add 1/4, then mix, add 1/4, then mix and so on. Sometimes I’ll say screw it and add all of the dry mixture and then cover the mixer with a towel when I turn it on so the flour doesn’t go everywhere…probably shouldn’t be recommending that….but both ways work great ;). 

Next, add your chocolate chips and give her a good mix and you’re done with the dough. She should look like this ↓

Assembling the Chocolate Chip Cookies:

Now, you can use one of those handy cookie dough scoopers… or you can use your hands and roll about a tablespoonful of dough into a ball. The balls should look like this ↓

You should get 36 cookies out of this recipe, unless you eat dough throughout making it like me…oops 😉

Also, if you don’t have one of these silicon mats, then I highly recommend. I use them for every cookie recipe I do. Here’s the link to get one on Amazon.

Throw these baby’s in the oven for about 12 minutes, and yes they will not look done, but I promise they are. They’ll look like this when you get them out of the oven, and yes, THEY ARE DONE.

Take out of the oven and leave them undisturbed until they are just barely cool enough to handle. Then, transfer to a rack to cool completely. 

After that, ladies and gents, you are done. Store in air-tight contain when cooled, unless they get eaten right away, which has happened in my family many times. 

Happy Baking!!

-Emma :))

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Yield: 36

Kirsten’s World Famous Chocolate Chip Cookies

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Chewy, delicious, and have the perfect ratio of chocolate chip to cookie. They'll become your favorite chocolate chip cookie recipe!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 3 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter
• 1 ⅓ cups granulated sugar
• ⅔ cup light brown sugar, firmly packed
• 1 ½ tsp. vanilla extract
• 2 extra large eggs
• 3 cups chocolate chips

Instructions

1. Preheat oven to 325°F
2. Combine without shifting, flour, salt, baking soda in medium sized bowl
3. Cream butter with sugars until light, in an electric mixer
4. Beat in vanilla and eggs in sugar mixture until smooth
5. Beat dry ingredients into creamed mixture
6. Add chocolate chips and mix well
7. Drop dough by tablespoonfuls onto parchment paper (or silicon mat) lined baking sheets
8. Bake for 12 minutes (cookies will not look done but they are)
9. Take out of oven and leave undisturbed until cookies are just barely cool enough to handle.
10. Transfer to racks to cool completely.

Nutrition Information:

Yield:

36

Serving Size:

1 cookie
Amount Per Serving: Calories: 198Total Fat: 9.4gSaturated Fat: 6.2gCholesterol: 17mgSodium: 152mgCarbohydrates: 26.4gFiber: 0,8gSugar: 17.3gProtein: 2.4g