Chocolate chip cookies are a classic and I’m all about classics. For me, it’s one of the quickest things to make when a cookie craving strikes. Also, the ingredients are baking basics so I always tend to have them.
Don’t underestimate the importance of those two qualities. Few things go from butter/sugar/flour to cookie dough to warm, delicious cookie faster than these cookies. Of course, I do realize that this is a blessing and a curse. When there’s nothing stopping you from making dozens and dozens of cookies, things could get dangerous.
What’s the simple solution? Eat one then immediately give the rest to the four hungry boys you live next door to.
What? You don’t live next to four hungry boys? Bummer.
Chocolate Chip Cookies
I like my cookies light on the chocolate, so if that goes against everything you stand for, feel free to add more chocolate chips.
- ½ cup brown sugar
- ½ cup white sugar
- 1 stick softened butter
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 ¼ cup all purpose flour
- ¼ tsp salt
- ½ cup chocolate chips
Preheat over to 325° F and line two baking sheets with parchment. Cream butter and sugars until light and fluffy. Add egg and vanilla and beat until combined. Mix together baking soda, flour and salt in another bowl. Incorporate the dry ingredients into the wet ingredients in two additions. Scoop heaping tablespoonfuls of dough onto cookie sheets and bake about 10 minutes. Watch them closely and remove as soon as the edges start to brown.
Makes 2 dozen