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Mili's Chocolate Chip Cookie Joy

Mili Takashima
This is my recipe for classic chocolate chip cookies. Always nut free, and I've added instructions for making them gluten free or vegan. 
Bake-time is based on cooking a whole batch of cookies, made in regular-sized (about a tablespoon) cookie portions. For home, I end to only bake what I want to serve at the time, and freeze the rest of the dough for the next round of cookie-joy.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24

Ingredients
  

dry ingredients

  • 2 and 1/4 cup all purpose flour (or gluten free all purpose flour mixture)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 cup packed dark brown sugar
  • 1 cup bittersweet or dark chocolate chips (Use only dark like Guittard or Enjoy Life brand for vegan cookies)
  • 1 cup semi sweet chocolate chips (I prefer Guittard. Do not use semi-sweet if making this recipe vegan)

wet ingredients

  • 1 cup two sticks of salted butter (or use vegan butter)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs (If you are making these vegan, add the egg-substitute per the instructions, when you mix in the flour of your choice.)

Instructions
 

  • In a bowl, combine and cream the butter you have chosen. Make it cover the bowl. Add both the granulated and brown sugars and combine until fluffy. It will take a minute or two. Add pure vanilla and the eggs. Next come the dry ingredients. Add the baking soda salt and all of the flour. Once this is totally combined, you can add the chocolate chips of your choice. 
  • You should let this be covered and chill in the fridge for 30-60 minutes before scooping and pre-heating your oven to 375.
    I also make "pucks" once the dough is ready. This is a great option if you want to prep a day beforehand or have them ready to go in the freezer for another day. Simply take a tablespoon or whatever size you wish into your hand. Roll the dough in the balls or flatten them a bit for pucks and use a ziplock bag or container lined with parchment paper for each row and you'll be set for when you're ready to serve fresh-baked cookies.
    I align between 6-8 on a large cookie sheet and bake for about 10 minutes. It should take between 9-12 minutes to bake your cookies, depending on the size and height you prepared them onto the cookie sheet. 
    Allow to sit on the cookie sheet for only a minute and then use a spatula to remove them and allow them to cool on a rack before sinking your teeth into them.