Classic Chocolate Chip Cookies

22 Apr

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There are probably over a million recipes out there for Chocolate Chip Cookies. This one in particular, is absolutely delicious. The buttery, flaky cookies are amazing when paired with rich chocolate chips. These are my go-to cookies. They are quick and easy – perfect for school lunches. I made this recipe after trying out numerous recipes – I took the best parts of each and luckily they all meshed together phenomenally. Read on for the recipe!

Classic Chocolate Chip Cookies


– 1 cup of butter (whenever I make cookies, it’s impromptu, so I don’t have time to leave it at room temperature. Instead, I take a small glass measuring cup and zap the butter for about 10-15 seconds. Ahhh… sooo much easier)

– 3/4 cup brown sugar

– 3/4 cup white sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 2 1/4 cups flour (plus more if you want stiffer, thicker cookies)

– 1/2 teaspoon salt (usually, I just put in a few sprinkles with a salt shaker. 1/2 teaspoon is simply a guideline)

– 1 teaspoon baking soda

– 1 cup chocolate chips (Ghiradelli Milk Chocolate chips are simply the best! Substitute chocolate chips for chocolate chunks if you have the extra time on hand to chop up Bakers chocolate)


– Large stand mixer (Let’s face it. Do we really want to have to sweat to cream the butter, or add the flour? Didn’t think so.)

– Fork (to mix the flour mixture – why dirty a nice whisk when a fork works just as well?)

– Small/Medium baking bowl

– Spatula

– Assorted Measuring Cups and Spoons

– Cookie Trays (either non-stick or accompanied with parchment paper)

– Small Ice Cream Scoop (also known as the best way to scoop cookie dough!)


1. Preheat the oven to 350 degrees farenheit

2. Cream the butter and sugars until smooth. Scrape down the sides of the bowl and add vanilla and egg. Scrape down sides of the bowl if needed, just make sure it’s all mixed in well!

3. Sift together flour, salt and baking soda in a bowl (with the fork!). Add the mixture bit by bit into the stand mixture of butter and sugar. Mix well until dough becomes… doughy.

4. Add the chocolate chips and give it a quick stir in.

5. Scoop out cookies with ice cream scooper onto tray. Bake for 9 minutes, no more, no less 🙂

Makes a lot of cookies… I don’t have an accurate number because many are gone by the time I can count them (and I eat lots of cookie dough… when no one is looking).

If you tried these out, tell me how they came out for you!


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