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Blue ribbon chocolate chip cookies are a delicious and easy chocolate chip cookies recipe. These chocolate chip cookies are SO delicious, the recipe won a blue ribbon!
My son was puttering around the internet looking for THE perfect chocolate chip cookie recipe, and low and behold, he found one from a fellow blogger who I just love, I am Baker!
He needed something good for his 4H project, Baked Goods. The cookies would be judged and he wanted to be sure that HE was the blue ribbon winner.
I assembled his ingredients for him, showed him how to properly use the mixer, and let him get to work. When it came time to bake the cookies, I used the stove, of course, but he made the dough all by himself.
He got a BLUE ribbon too! We were SO excited!
Blue Ribbon Chocolate Chip Cookies
Total Servings 3 dozen
Chewy chocolate chip cookies that are SO good, the recipe won a blue ribbon!
10 minPrep (inc. refrigeration & rest time)
12 minCook Time
22 minTotal Time
Ingredients
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake
- flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups (10 ounces) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated
- sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds chocolate chips
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl and set aside.
- Using an electric mixer with a paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs, one at a time, scraping down sides of bowl if necessary. Make sure first egg is incorporated before adding the second one. Add vanilla extract.
- Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips with a spoon. Refrigerate dough for
- 24-36 hours.
- When ready to bake, preheat oven to 350 F.
- Drop spoonfuls of dough onto baking sheet lined with parchment paper or a silicone baking mat. Bake for 10-12 minutes. The centers will appear moist, but the outsides will be set. This is okay, because the cookies will continue to bake after you remove them from the oven.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Important Notes
Do not over bake the dough or your cookies will be tough. Chilling the dough is very important. If you don’t, the cookies will spread too much in the oven.
Jacob only made the 8 chocolate chip cookies he needed for the contest. I scooped out the rest of the dough and flash-froze the balls of dough. Once frozen, I put the dough balls into a freezer bag for later use.
The only tip I have about this recipe is to make sure not to over bake the cookies. They may not seem done after the baking time has finished, but they are.
These are absolutely the best chocolate chip cookies I have ever tasted!
More cookie recipes to try:
Hawaiian Pineapple Coconut Cookies
Papa Bear’s Chocolate Chip Cookies {Guest Post}
