Soft and chewy chocolate chip cookies? Why not!
(But first…let me back up.)
We just returned from an amazing two week vacation at Smith Mountain Lake in Virginia, which (aside from my handy-dandy smart phone) had no in-house internet options. Gah!
To many people, the fact that there wasn’t an internet connection simply isn’t that big of a deal. “Oh! I don’t have to check my AOL email account, so what?”
But to someone like me who’s on the internet machine (thanks for introducing us to that new term Cousin Doug!) nearly all waking hours of the day a lot, the thought of no connection for two weeks seems…well…daunting.
Turns out, the little online checkups I was able to do via my smart phone were plenty. I didn’t long for my blog, nor did I miss any of the other things that are much easier to accomplish with my laptop and a wireless connection.
Life those two weeks was refreshing. Freeing. I was forced to stay offline, with the exception of lots of Instagram posts from my phone – does that really count anyway? Nah.
So, while not spending all my free time perusing the interwebs, I had time for things at the lake like…
- Swimming with my kids.
- Running with my sister.
- Boat rides with my family.
- Movies in the theater!
- Dates with my husband.
- Reading, as in, fiction books! Three of them!
- Savoring a glass of wine or two, with good conversation.
- Staring into space.
And best of all? I actually feel rejuvenated! But not without the normal vacay-letdown slump.
So when my 3-year old asked for chocolate chip cookies today, the day after we arrived home, and the day that I’m finishing laundry, cleaning, hitting the grocery store, catching up on email, etc., I said, “Sure – that’s a great idea!”
And it felt good.
And the cookies tasted heavenly. (And so did the cookie dough.)
- 2 sticks salted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 12-ounce bag semi-sweet chocolate chips
- Preheat the oven to 375°F.
- Using a mixer, cream the butter, granulated sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the eggs and the vanilla, and continue mixing until they’re combined.
- In a separate bowl, sift the flour, baking soda and salt together. Add the dry mixture to the creamed mixture about ¼ cup at a time (just eyeball it), making sure to incorporate fully before adding more. Fold in the chocolate chips.
- Spoon the cookie dough in generously rounded teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2″ between cookies. Bake for 10 to 12 minutes, or until the edges are golden and the tops are no longer shiny.
- Remove the baking sheets from oven and let the cookies sit for 1 minute before transferring them to a wire rack to cool.
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