Super Easy Cookie Recipe for Chocolate Chip Cookies
Beware: This Cookie Dough Is Irresistible!
By Damien Andrews
Chocolate chip cookies are probably the most popular homemade cookies in the world. Everyone at some point in their life has had the opportunity to make chocolate chip cookies from scratch. And if you're like me, controlling the urge to eat the chocolate chip cookie dough is all but impossible! But if you can keep yourself from eating all the dough before you bake the cookies, well, you will be rewarded with a warm, melt-in-your-mouth chocolate treat.
This chocolate chip cookie recipe makes soft, chewy, chip-laden taste treats that melt in your mouth. Serve with ice cold milk.
My super easy cookie recipe for chocolate chip cookies is at the top of my comfort food list. Try recreating my chocolate chip cookie recipe this weekend for your family or friends, and make it part of your homemade cookie recipe collection as well.
What you will need:
1-½ cups butter or margarine, softened, but not melted.
1-¼ cups granulated white sugar
1-¼ cups packed brown sugar
1 tablespoon of vanilla extract
4 cups of all purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 bag (24oz) semisweet chocolate chips (or about 4 cups)
Start by pre-heating your oven to 350°F. In a large mixing bowl, beat the butter, white sugar and brown sugar with the vanilla extract and eggs on medium speed until it is light and fluffy. If you don't have a stand mixer, briskly beat the mixture by hand for about 5 minutes, or until it is light and fluffy. Now stir in the flour, baking soda, and salt. As you mix, the dough will become very stiff. Time to add the chocolate chips, but make sure you don't turn on your stand mixer to do so. Instead, use a wooden spoon or spatula. This will keep the chocolate chips from being "chopped" up by the mixer blade on your stand mixer.
On a ungreased cookie sheet, drop the chocolate chip cookie dough by tablespoonfuls, making sure each cookie is at least 2" away from the next cookie. Flatten the cookie dough very slightly, so that you don't have a tall mound of cookie dough.
Bake for 11 minutes or until light brown. The centers will be soft. Cool for one minute, then remove the cookies from the cookie sheet and place them onto a wire rack to cool some more. This chocolate chip cookie recipe makes about 6 dozen cookies. If you live in a high altitude area like I do, you may need to adjust your baking time. If you live at 3,500 to 6,500 feet altitude, bake the chocolate chip cookie dough for 13 minutes. Watch for that 'golden brown' top to know for sure your cookies are ready.
Using an ice cream scoop to put your chocolate chip cookie dough onto the cookie sheet ensures uniformly sized cookies, and stops arguments about who gets 'the biggest cookie.'
Optional Ingredient: If you like nuts in your cookies, then stir in 2 cups of coarsely chopped nuts when you add the chocolate chips to the cookie dough.
Cookie Recipe Tips:
#1 Bake one sheet of cookies at a time on the center rack of your oven.
#2 Check your cookies in the oven one minute before they are supposed to be done. One minute can make a big difference and might keep you from burning the bottoms. View cookies through the oven door window, if you have one.
#3 Use shiny cookie sheets, they give the best results when baking homemade cookies.
#4 Non-stick type cookie sheets can cause your cookies to brown too quickly. So be aware.
#5 A great cooking tool to have around when you are making homemade cookies is an ice cream scoop. Use it instead of a spoon to create uniform-sized cookies every time!
#6 For easier handling, chill cookie dough in the refrigerator for an hour before scooping it out onto the cookie sheet.