Bridget's Chocolate Chip Cookies

With all of the fun recipes that I find on Pinterest and in my growing collection of baking books, I usually don't make the same dessert twice! However, I made these chocolate chip cookies for my mom's birthday party, and I have been dying to make them again. They are hands down the best chocolate chip cookies I have ever made! Chocolate chip cookies are so simple, yet tasty, but there are so many different recipes to make them. I love reading this Ultimate Guide to Chocolate Chip Cookies from Handle the Heat! It has pictures of chocolate chip cookies that have been made with different recipe modifications.

So what makes this recipe so great? It uses half brown sugar and half granulated sugar. The recipe also calls for half margarine and half butter. Not to mention the combination of semisweet and milk chocolate chips. Once I figured out how to chill the dough before baking and how long to bake the cookies, every batch was perfect! I have used this recipe to make cookies that are small and large, and depending on how big you make the cookies, the baking time will be slightly different. The best advice I have is to bake the cookies until they look almost, but not quite done, because as the cookies cool, they will continue to harden and you will have the perfect soft cookies. This is definitely going to be my go-to cookie recipe, and I can't wait to make these again to share with friends!

BRIDGET'S CHOCOLATE CHIP COOKIES
1/2 cup butter
1/2 cup margarine
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tsp. vanilla
1.5 tsp. baking soda
1.5 tsp. salt
4 cups flour
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips

Preheat oven to 350 degrees.

Cream room temperature butter, margarine brown sugar, and granulated sugar.

Beat in eggs and vanilla.

Gradually add baking soda, salt, and flour.

Stir in chocolate chips.

Refrigerate the dough in two flat discs in plastic wrap for at least 30 minutes.

Roll the chilled dough into balls (about 1.5 tbsp. each). Place the dough about 2 in. apart on parchment lined cookie sheet. Lightly press on each dough ball to slightly flatten into rounded discs.

Bake on a parchment lined baking sheet for 12 minutes*

*For smaller cookies, 9 to 10 minutes is usually a good bake time, and for larger cookies, 12 minutes will do the trick. Keep your eye on the first batch. The cookies will stay light in color and you want to take them out before the tops of the cookies begin to crack a lot. After 5 minutes, you should be able to pick the cookies up off of the pan without them falling apart, but the insides will still be very soft.

Yields 36 large cookies.



Enjoy!
Bridget