My Favorite Chocolate Chip Cookie Recipe Ever
It’s so basic, yet so delicious. A good chocolate chip cookie—or more importantly, the dough—has turned many days around for me.
This recipe is originally from the back of an M&M’s bag but I also found it on a tumblr blog seven years ago and a screenshot of it has been living in my Favorites album ever since, so I figured it was time to give such a great recipe a proper home.
The most important part of good chocolate chip cookie dough is making sure your butter and eggs are at room temperature. Don’t think you can cheat the system and microwave your butter because you forgot to set it out earlier that day.
Other than that, it’s a very simple and easy recipe with delicious results. I love to experiment with mini chocolate chips or chopping up a bar of bakers chocolate, adding homemade toffee, or topping it off with sea salt. (Just no nuts for me!)
Recipe
Prep time: 10-15 minutes
Bake time: 8-10 minutes / 12-14 minutes
Makes: 24-30 cookies
Ingredients
1 cup (2 sticks) butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
1 ½ tsp vanilla extract
2 cups flour
1 ¼ tsp baking soda
1 tsp salt
2 cups chocolate chips
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and both sugars until well blended. Add the egg and vanilla extract and mix to combine.
3. In a separate bowl, sift the flour, baking soda and salt together. Slowly add these ingredients into the butter mixture and stir until combined.
4. Fold in the chocolate chips and chill the dough for 1 hour.
5. Scoop the dough into rounded tablespoons and drop onto a cookie sheet lined with parchment paper.
6. Bake for 8-10 minutes for chewy cookies or 12-14 for crispy cookies. Enjoy!
