Another rainy day, and another sleepless night. We had a thunderstorm and an extremely fussy baby last night. How I have made it this far in the day, I honestly don’t know! But I know I needed some kind of boost, and I’m not one for coffee. Cookies are the answer for today! We used chocolate chips and chopped up half a white chocolate bar for a little extra something. Baking them for a short 8 minutes leaves the middle chewy but the combo of butter and margarine gives a crisp edge. Best of both world? Yes. Will you want to eat three at a time? Also yes.
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Classic Chocolate Chip Cookies
- Prep time: 10 minutes
- Bake time: 8 minutes
- Yields: 2 dozen
- 1/2 cup butter, at room temp
- 1/2 cup margarine
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (or 50/50 white and reg chocolate)
- Preheat oven to 375°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Cream together butter, margarine, brown sugar, and white sugar until light and fluffy.
- Beat in egg and vanilla, mixing on medium speed for 2 to 3 minutes.
- Add in flour, baking powder, baking soda, and salt, stirring with rubber spatula.
- Fold in chocolate chips.
- Take rounded tablespoon falls and drop 2 to 3 inches apart on baking sheet.
- Bake for about eight minutes, or until edges are golden brown.
- Let cool on sheet for about 10 minutes until transferring to wire rack to cool completely.