Do you know what I realized today? I don’t have a recipe for good old-fashioned chocolate chip cookies on this blog! That’s silly because I have a tried-and-true recipe, and these cookies are so delicious the recipe needs to be shared. Any last minute bake sales, cookie exchanges, or dessert and 9 times out of 10, this is the recipe I reach for. Not only does it make awesome cookies, they can be used as the cookies in ice cream sandwiches or you can make them into little bowls and fill them with whatever you desire!
My recipe is from Allrecipes.com and I haven’t changed it at all. Why mess with perfection. This makes a good base cookie recipe too, so instead of chocolate chips, you could use raisins, dried cranberries, nuts, or whatever you like.
Makes ~3 dozen cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon (Or I just use my stand mixer). Drop cookie dough 1 tbsp at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
I made these cookies rather small, a nice 2-3 bite cookie. However, you can make them as big as you want (the original recipe said to use a 1/4 cup measuring cup and bake for 15-17 minutes). Another thing is this recipe as written will give you chewy chocolate chip cookies. If you want crispier cookies, bake them for another 2-3 minutes.
On a side note: I got a new camera! It’s a fancy Nikon D3100, with an 18-55 mm VR lens! So all these pictures were taken with it, and I’m having so much fun getting used to all the different features. However, I’ve had to learn to actually keep it out of the kitchen between shots; otherwise, it gets covered in flour!