Everyone needs a go-to chocolate chip cookie recipe. Whether it’s one that has been in your family for years or one you happened to tear out of a magazine, there is something effortless and classic about an old-fashioned and well-made cookie. This recipe is incredibly simple and will yield 12 soft and chewy cookies. I particularly love to double the recipe, but refrain from cooking right away. Simply omit steps 6 and 7 and instead, pop the cookie sheet in the freezer for at least 1 hour. I prefer to store the dough in a gallon Ziploc bag and prepare them on an as-needed basis. They make great gifts that can be prepared with ease, or can satisfy that late-night sweet tooth. Whatever you do, it is guaranteed that every hand won’t be able to stay out of your cookie jar.
8 tablespoons unsalted butter, at room temperature
½ cup white granulated sugar
¼ cup packed, light brown sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup chocolate chips
- Preheat oven to 350 degrees.
- With an electric mixer, beat butter and both sugars together until fluffy. Add vanilla and egg and beat for 10 to 15 seconds until just incorporated.
- In a separate bowl, sift together flour, baking soda and salt. Add to mixer and beat on “low” until mixture forms into crumbles.
- With your hands, finish mixing batter crumbles into a dough-like consistency. Add chocolate chips and incorporate with hands.
- Scoop dough onto a prepared baking sheet, leaving at least 1 inch between cookies.
- Bake for 9 to 11 minutes until the outside edges are brown and the center is golden.
- Allow cookies to rest on baking sheet for at least 30 minutes before removing and cooling on wire rack.