A good chocolate chip cookie after a long day (or for breakfast… or for a snack… or literally any time) is one of the best things in the world. This recipe isn’t labeled “chocolate chip cookies” for a reason; you can substitute any chip and it will still be delicious. Milk, white, or dark chocolate, all three of those, or even butterscotch are all variations I’ve tried and they have 1 thing in common: they start with the best cookie recipe ever.
There are recipes out there that call for more flour and a longer baking time, and that’s fine if you want a standard hard chocolate chip cookie. Personally, I prefer my cookies melt-in-your mouth soft. If you like a little crunch, just bake these cookies for 10-12 minutes instead of 7-8. You’ll also notice that I don’t use melted butter or vanilla extract and that’s because it takes away from the flavor!
Cookies are so easy to make that I would recommend making a batch to keep in your freezer. Then all you have to do is put them on a baking sheet and wait for them to bake! Frozen dough will be good for up to 3 months and it’s perfect for busy times of the year. Simply put the dough in an airtight tupperware (you don’t need to scoop it and freeze it in balls) and make sure to label it with the date. When you’re ready to bake them let the dough soften/thaw for about 10-15 minutes at room temperature, scoop with a 1/2 tablespoon onto a baking sheet and bake for a few minutes longer than you would if they were fresh.
I hope you love these cookies and share them with your friends! Enjoy.
Ivy B. Lake
For this recipe you will need 2 large mixing bowls, an electric mixer, baking sheets, and a glass of milk. *NO parchment paper required!*
- Generous 2 cups all purpose flour
- 1 cup softened butter (2 sticks)
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2-3 cups baking chips (use milk chocolate for the classic taste)
- 1 tsp. baking soda
- 1 tsp. salt
Preheat the oven to 375 degrees. There is no need to grease or line your baking sheets because of the high butter content in the cookies.
In a large bowl, whisk the flour, baking soda, and salt and set aside.
In another bowl, cream the butter and sugars together with an electric mixer. Add the eggs. Slowly add the flour mixture, beating with the mixer, and then add the chips. (If you aren’t going to bake the cookies right away put the dough in the fridge for up to 30 minutes covered in plastic wrap, or freeze the dough).
Scoop the cookie dough by the rounded 1/2 tablespoon onto the baking sheet. Bake for 7-8 minutes (my favorite softness is at 7.5 minutes) and then remove from the oven to cool on a rack. After a few minutes slide the cookies off of the sheets with a spatula and let them rest on their own.
These 3 step cookies are my favorite thing to bring anywhere when I’m volunteering, because they’re EASY and DELICIOUS. I know you’ll agree!
Please leave a comment below if you have any questions or suggestions!