Moist, chewy and LOADED with good wholesome ingredients and melted bittersweet chocolate chips is what makes these cookies the BEST Chocolate Chip Cookies we have ever tasted! Remember the old-fashioned buttery chocolate chip cookies that melts in our mouths from our childhood? Yep, these are the cookies that will bring back those wonderful memories!
September is our family’s favorite month; it’s the time of year that puts me in the mood to start up my baking again. I throw on a pair of jeans, a soft sweater and enjoy those cool, crisp evenings. We just LOVE the fall season! Don’t you?
These cookies are really the BEST chocolate chip cookie recipe we ever tried and I encourage everyone to try making it. We love the taste of the bittersweet chocolate chips, which is a combination of bitter dark chocolate with sweet dark chocolate.
As soon as I pulled these cookies out of the oven, we couldn’t stop eating them. They were super- chewy, buttery and warm with melted bittersweet chips dripping all over my hands and lips as I was eating them. The mess is worth it!!
Let me tell you, baking cookies is a fun activity which brings everyone into the kitchen, as they wait for them to come out of the oven. You can add in some crunch by including some chopped walnuts in the batter before baking them. (They taste even better with them).
This recipe is a keeper, it’s that good!
Place the cookies into a sealed container to keep them moist and chewy- up to 3 days- if they last that long!!
Bittersweet Chocolate Chip Cookies
- 14 Tbsp. unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp.vanilla extract
- 2 cups all purpose flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp.baking soda
- 1 package (10 ounces) Bittersweet Chocolate Chips, for baking (60% Cacao)
Preheat oven to 375 degrees.
In a large mixing bowl, cream butter with both sugars. Blend in eggs and vanilla extract.
Beat in flour, salt, baking powder and baking soda. Remove the hand mixer.
With a large wooden spoon, add and stir in the bittersweet chocolate chips.
Drop by teaspoon onto a baking sheet, about 2 inches apart.
Bake for 8 – 10 minutes.
Yields: approx. 4 dozen
Recipe adapted from Trader Joe’s Cookies