Classic American Chocolate Chip Cookies

25 Cookies
22 min

I’ve decided to post a classic recipe this time.

This past weekend was an Israeli holiday and I got invited to a dinner where I decided I wanted to bring dessert as a thank you, and I decided to go with a classic chocolate chip recipe to show my Israeli friends what kind of classic American treat we used to eat while I was growing up. There’s nothing like a classic chocolate chip jumbo cookie. Here I used dark chocolate chips and white chocolate chips and made these cookies a nice tennis ball size so they came out of the oven chewy and fudgey, just divine. I recommend the mix of dark chocolate and white chocolate because it really

balances the sweetness of the cookies. These take no time to make, and there always a hit at any dinner party or just as a snack. Of course you can enjoy them with a classic cup of milk and there’s not much more you need

i hope you enjoy 😊 🍫 🍪

The batter

After the oven

So many cookies!!

Perfectly round circles about the size of tennis balls

Classic American Chocolate Chip Cookies

Recipe details

  • 25  Cookies
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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Ingredients

For the batter

  • 1 cup butter, softened 
  • 1 cup white sugar 
  • 1 cup packed brown sugar 
  • 2 eggs 
  • 2 teaspoons vanilla extract 
  • 1 teaspoon baking soda 
  • 2 teaspoons hot water 
  • ½ teaspoon salt 
  • 3 cups all-purpose flour 
  • 1 cup dark chocolate chocolate chips
  • 1 cup white chocolate chips

Instructions


*Pre Heat oven to 325 degrees
*Mix in a bowl the softened butter, and both white and brown sugar
*Mix in both the eggs and vanilla extract
*Dissolved the baking soda and water together and add to the batter
*Add in the flour and salt, and mix well
*Lastly fold in the chocolate chips
Bake for 12 minutes on a sheet tray with parchment paper (no need to spray with oil)
** let the cookies cook for 30 minutes before eating! **
enjoy!

Tips

  • Whenever I make cookies I like to place the batter for 20 minutes to cook in the refrigerator before I begin to make the balls for the cookies
  • Letting the butter set helps the cookies bake at there best and and it’s also easier to work with the batter when it’s firmer

Comments

  • Carol Robb Carol Robb on Jun 14, 2021

    I’ve been called the Queen of Chocolate Cookies for years and I find this recipe interesting. From a basic miscalculation on my part, I discovered using half of the butter/margarine called for in the recipe produces the best cookie structure, i.e., not flat and crispy but puffy and chewy. So, I will try this recipe using more butter than I would ever use and let you know how it compares with my award winning creation…….at least according to my family and friends.

  • Becky Becky on Jun 15, 2021

    Have you ever put the dough or cookies in the freezer? Just curious to how they held up after freezing ....to bake at a later time

    • Gigi Gigi on Jun 15, 2021

      We do this and it keeps them from spreading to quickly and getting too crispy.

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