Here is my friend Renelle’s chocolate chip cookie recipe… My friend Renelle is a chocoholic. I make fun of her name. She makes fun of my name. And we swap chocolate.
1 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 bag Ghirardelli 60% cacao chocolate chips
Renelle says, “I just dump everything in a bowl and mix it up. Well, I mix the butter and sugars, then the eggs and vanilla, then the flour mixture, then the chocolate chips.
I take a small spoonful of dough and dump it in a clump on the sheet. I try not to pack the dough at all when putting it on the sheet, but leave it as loosely held together as possible. I’ve experimented with cookie scoops and tried to make each one uniform and tightly packed, but I find I like them better when they have room to spread out. They don’t look quite as pretty and compact, but I like them better.
I bake at 300 for about 11 to 12 minutes, but my oven is weird, too. The original recipe I had said to bake them longer, but still at 300 degrees. I found that I like baking cookies at a lower temperature. I like them JUST baked enough, so they sort of melt in your mouth. Definitely chewy as opposed to crunchy. Sometimes I err on the side of under-baking and you have to practically spoon them into your mouth, but it’s a bit like eating cookie dough, and that’s not all bad, either!
I, too, NEVER have a full bag of chocolate chips in my house. They are too great a snack!”
I personally think this recipe could use an extra bag of chocolate chips, but maybe that’s just me.