I’m already getting the summer vibes in the air, the weather is getting hot here in the Philippines. I guess everybody is starting to watch their diet so they can have that nice lean body figure on a sunny beach. But nobody can stop me from eating my homemade Classic Chocolate Chip Cookies. Carbs will be my best friend this summer, I am rebelling.
I’ve discovered recently that there are so many chocolate chip varieties. I am pretty sure those flavors are sinful too, I can’t wait to experiment with it. With this recipe, I am sticking with the semi-sweet, its classic which brings a lot of childhood memories. Can you guess how many cups of chocolate chips I’ve used in this recipe? 2 cups. If I was a kid , I would be crying on the floor so my parents would give me more. The pity cry always works. Brat!
Look at those chocolate chips, they’re packed into each piece of cookie. Love it! I made sure that my first bite would overflow with chocolate. I added 1½ tsp of lemon juice too to enhance the flavor.
Since I am rebelling this summer, I think I’m going to make another batch of baked flan. I am missing them! But for now, let me devour all of these Classic Chocolate Chip Cookies by myself.
Do you love your cookie crispy or chewy? I love mine soft and chewy, and loaded with chocolate chips. The secret to chewy cookies is to under bake it. If you want it crispy, it should be over done but not burnt. We all know that burnt taste – Bitter! We don’t want that in our cookie now, do we?
- 2 cups flour
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp vanilla extract
- 1½ tsp lemon juice
- 2 eggs
- 2 cups Hershey's semi-sweet chocolate chips
- Preheat oven to 170°C
- Mix flour, baking soda, and salt.
- In a separate bowl, cream together the butter, granulated sugar, brown sugar, vanilla extract, lemon juice, eggs.
- Add liquid mixture to the flour mixture and blend them well. (Use an electric mixer or a whisk) Add the chocolate chips and keep mixing them until they are evenly distributed.
- Line your tray with baking sheet. Mold your cookie dough into similar size balls using an ice cream scoop. Arrange them on your tray giving them enough space to flatten, so your cookies don't stick together. Baked them for 10 minutes. (If you want it crispy, make it over done but not burnt)