Simple & Easy To Make!
Whether you like them thick & chewy, thin & crispy or soft & melt in your mouth, nothing speaks love from the kitchen like a good old-fashioned chocolate chip cookie.
This signature recipe is simple, quick and purely amazing! Its so easy you can make it with your eyes closed. (But I would not recommend that 🙂 !)
If you have tried making cookies and failed, try this recipe and follow it exactly and you will not be disappointed.
Give it a try and let me know what you think.
Same Great Recipe, Two Great Cookies!
Ingredients
1 1/2 cups butter (3 sticks)
3/4 cup granulated sugar
1 & 3/4 cups brown sugar, packed
1 tablespoon high quality vanilla
2 Large eggs (avoid Extra Large)
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 bag semi-sweet chocolate chips (about 2 cups)
1 bag milk chocolate chips (about 2 cups)
Chocolate chunks or pieces of candy bars (optional)
Directions:
Step 1
Heat oven to 375 degrees F.
In large bowl, beat butter, sugars, and vanilla on medium speed.
Step 2
Add eggs and lightly beat until light and fluffy.
Step 3
In a separate bowl, sift flour, baking soda and salt.
Step 4
Stir in flour (dough will be stiff).
Step 5
Stir in chocolate chips (and nuts if you choose to) blend on low speed
Step 6
On ungreased cookie sheet or parchment lined, drop dough by tablespoonfuls or a cookie/ice cream scoop. Place 2 inches apart;
Step 7
Flatten slightly by placing a chunk of candy bar or chocolate. Or by simply pushing them down.
Step 8
Bake 9-11 minutes or until light brown (centers will be soft).
Step 9
Cool 1-2 minutes, remove from cookie sheet to cooling rack.
Step 10
Enjoy & Share
Special Notes:
- For nut lovers, stir in 1-2 cups coarsely chopped nuts with chocolate chips.
- Do Not over bake. Cookies should be slightly golden brown.
- Storing: If stacking, place wax or parchment between layers to avoid them sticking together
- Ovens vary. Know your oven. You might want to bake just one to test it out. I bake mine for 9 minutes max.
- This recipe yields about 40 cookies depending on the size you make them. You might be tempted to cut the recipe in half but I recommend making the whole recipe, baking what you need and just freezing the rest. They defrost quickly.
Revtgunn – www.Soulfashionista.com
Hi Trish,
Thank you so much for sharing your recipe. I find it is very similar to mine. I had heard in the past that more brown sugar helps to make the cookies soft. My recipe is a ratio of 1:2 white sugar to brown sugar but yours is a little bit more than 1:2. I’m going to have to give that a try. You also use a whole tablespoon of vanilla. I like the cookies with white chocolate chips and milk chocolate chips. With my sweet tooth, I’ve never really been a fan of a semi-sweet chocolate chips. Thanks again for sharing. Hope you are doing well.