There's nothing better than a warm chocolate chip cookies I'm gonna tell you how to make one right now so we're gonna start up with your butter that's two and a half sticks softened to room temperature we've got one cup of brown sugar and a half a cup of white sugar
now we're going to cream the butter and sugars together we're beating it until it's light and fluffy and when you're beating this you're actually adding some air into the butter and when the cookies bake they'll bake a lot plumper and higher because we've integrated
that hair which is a good thing brown sugars will give your cookies some chew while white sugar will give them some Christmas I prefer my cookies a little chewy so I like to go a little heavy on the brown so this is looking good
we can start adding our vanilla and her eggs I'm going to start with one egg at a time just get them integrated evenly egg number two and now we're gonna add our vanilla I'm using 2 teaspoons of vanilla this is a 2 teaspoon measure pretty fancy
I found that using cheap vanilla works just as well as expensive vanilla in keys I would save the nice stuff for ice cream and other things where vanilla is taking center stage all right so I'm gonna set our wet ingredients to the side you know and we'll mix up
our dry ingredients we have 3 ingredients going in our dry ingredients pool number one flour this is just all-purpose flour ingredient number two baking soda and salt last ingredient we call for three quarters or the teaspoon I like my cookies a little salty so I'm gonna add a little extra
and we're just gonna whisk this to combine now it's time to bring them together just gonna add these maybe I want the whole thing yet this isn't looking good ready for the chocolate chips I like semi-sweet chocolate chips
but you could do milk chocolate you could do dark chocolate you could chop up chocolate bars if you wanted that's really nice but you need chocolate cause it's chocolate chip cookie okay lovely so if you were gonna add nuts or dried fruit this would be the time to do it but we're just gonna keep it classic
I think it's time put these babies on a baking sheet I'm gonna go in the oven baking sheet lined with parchment paper another important tool I love this little cookie scoop the best part about this is that when you're scooping you're getting the exact same amount and everything key and then they bake
evenly which is really important if you don't have one of these try to make sure that you're getting your scoops about the same size so that you have an even bake make sure you're giving your cookies a little bit of a space about an inch or two because they're gonna
spread in the oven you don't want them crowding on each other and squishing into each other I almost forgot something very important that we do a lot here at Jewish it's sort of a little food styling tip we like to press
the chocolate chips onto the top of the cookies before we bake them that way they just like extra abundant full of chocolate just makes them look a lot better we've had this oven preheated to 375 and babies are going in
I'm gonna set the timer for 10 minutes they likely won't be done by then but I just want to start chucking because you don't want to burn your cookies see you later so it's been 10 minutes I'm just gonna take a pick it up and they're getting a little golden
on the bottom but not quite there yet I'm gonna give them a couple more minutes these look perfect starting to get a little golden on the outside still pushy on the inside but if you wait until they're completely
Brown when they're in the oven when they cool and they continue cooking they're gonna get a little overcooked so it's better to pull them before they're completely bowled and we're just gonna let these guys pull on the tray
for a couple of minutes before we move them to the cooling rack they smell incredible just dunk this in milk and I am so excited this is the perfect cookie because it's loaded with chocolate it's got the caramelized crunchy edges but it's chewy and soft in the middle.