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Chocolate chip cookies

Chocolate chip cookies

Chocolate Chip Cookies — Blu's Keepsake
GoodLifeBlu Desserts Family Favorite Classic

Chocolate Chip
Cookies

Crispy edges, chewy centers, and melty chocolate in every single bite.

Prep Time
15 min
Bake Time
11 min
Makes
24 cookies
Est. Cost
~$4

There is something about the smell of chocolate chip cookies baking in the oven that makes a house feel like a home. I have made this recipe more times than I can count — for birthdays, for hard days, for no reason at all except that someone needed something sweet. The secret is pulling them out just before they look done. They finish on the pan and stay perfectly chewy every single time.

Blu
🍪

Ingredients

What you'll need

Makes 24 cookies
Dry
All-purpose flour 2¼ cups
Baking soda 1 tsp
Salt 1 tsp
Wet
Butter, softened 1 cup
Granulated sugar ¾ cup
Packed brown sugar ¾ cup
Large eggs 2
Vanilla extract 2 tsp
Mix-ins
Chocolate chips 2 cups
Chopped walnuts optional 1 cup

Instructions

Step by step

01
Preheat the Oven
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them. Set aside.
02
Mix the Dry Ingredients
In a medium bowl whisk together the flour, baking soda, and salt until evenly combined. Set this bowl aside.
03
Cream the Butter & Sugars
Beat softened butter, granulated sugar, and brown sugar together until light and fluffy — about 3 full minutes. Don't rush this step. Proper creaming is the foundation of a chewy cookie.
⏱ 3 minutes minimum
04
Add Eggs & Vanilla
Beat in eggs one at a time then stir in the vanilla extract. Mix until smooth and well combined before moving on.
05
Combine Wet & Dry
Gradually add the flour mixture to the butter mixture, stirring gently until just combined. Stop the moment the flour disappears. Overmixing is the enemy of a soft cookie.
06
Fold in Chocolate Chips
Stir in the chocolate chips by hand. If adding walnuts fold them in now too. The dough should be thick and generously studded with chocolate throughout.
07
Scoop & Bake
Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart. Bake for 9 to 11 minutes until the edges are golden brown but the centers still look slightly underdone.
🔑 Pull them out early — they finish on the pan
08
Rest on the Pan
Let the cookies rest on the baking sheet for exactly 5 minutes before transferring to a wire rack. This is what gives them that perfect chewy center. If your family can wait that long. 😄

Blu's Tips

🧈
Butter Must Be Soft
Not melted — softened. Leave it out on the counter for a full hour before baking. This single step makes all the difference in texture.
⏱️
Pull Them Early
When the edges are golden but the center looks underdone — that is when you take them out. They finish cooking on the hot pan and come out perfectly chewy every single time.
❄️
Chill the Dough
For the absolute best cookies refrigerate the dough for 30 minutes before baking. More flavor, less spreading, thicker cookies. Worth every minute of the wait.
🧂
Finish with Sea Salt
Right before baking add a tiny pinch of flaky sea salt on top of each cookie. The contrast of sweet and salty takes these from great to unforgettable.

How to Store Them

Keep them fresh as long as possible

🍪
Room Temperature
5 Days
Store in an airtight container with a slice of bread. The bread keeps them soft and chewy.
❄️
Freeze Baked Cookies
3 Months
Freeze cooled cookies in a zip bag. Thaw at room temperature or warm in microwave for 15 seconds.
🧊
Freeze the Dough
3 Months
Scoop into balls, freeze on a tray, then transfer to a bag. Bake straight from frozen — just add 2 extra minutes.
🙏

Some of the best things in life need just a little more time than you think. Pull them out early and let them finish on their own.

— Blu  ·  GoodLifeBlu.com

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