A classic chocolate chip cookie recipe that turns out beautiful cookies every time. Slightly chewy with a hint of crunchiness and loaded with chocolate. You’ll find yourself making this one again and again!
Prep Time: 10 minutes
Bake Time: 9-12 minutes
Total Time: 19-22 minutes
Serving Size: 36 cookies
USA PAN® Large Cookie Sheet (17″ x 12 1/4″)
2 sticks unsalted butter, softened to room temp
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces (in holiday colors)
Preheat oven to 350 degrees Cream together butter and sugars in a large bowl. Mix in the eggs, scraping bowl after mixing. Then, mix in vanilla. In a separate bowl, stir together the flour, baking soda, and salt. Add this to butter mixture until just mixed. Then, mix in by hand 1 cup of the candy. I like to reserve 1/2 c of the candy to press into the tops of the cookies. If you don’t want to do this, then add the entire amount of candy now. I like to chill this dough for at least an hour (or even overnight). These cookies tend to spread quite a bit, so the chilling helps, as well as tightly packing them when you drop them onto the baking sheet. Drop by rounded teaspoonful onto USA PAN® cookie sheet. Bake for 7 minutes. I like to remove the cookies at this point and press a few more candies into the top for the best presentation. It isn’t necessary, but I think they look better this way! Return to oven for 2-4 more minutes. Cool for several minutes on the baking sheet and then transfer to cooling rack to cool completely.