Chocolate Chip Cookies

Chocolate Chip Cookies

My favorite cookie to just indulge in are chocolate chip. They are quick easy and do not require any fancy equipment. If you have bowls, a wisk, or spoon you are good to go…as long as you have the ingredients of course. This is a basic recipe and is fast and easy to do. Plus with this recipe you can go nuts if you wanted to… by adding walnuts 🙂 I found this recipe and just loved it, but i did make some changes to it such as not adding the salt and just using a stick of salted butter. Also I kind of cheat and by using only half the bag of chocolate in the batter itself adding more chocolate chips to the top as soon as they come out of the oven. They will melt an secure to the top of the cookie, just squish them in a little.

Tip:Again the base of this cookie lends itself well to different “add ins” such as walnuts, chocolate chunks, butterscotch chips, just go wild.


  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (12-ounce) bag semisweet chocolate chips, or chunks
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon fine salt


Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.


About Eunice

I like to joke that I am "a well of useless information" but for once I can share that information with people that might want to listen. I love trying new things and now I have an audience to share it with...hopefully. I hope you enjoy what you read :)

Posted on November 22, 2013, in Desserts, Recipes and tagged , , , , , , , , . Bookmark the permalink. 5 Comments.

  1. thegreatamericanfeast

    Your cookies look so dense and delicious! The snowflake glass in your photograph is cute, did you draw the design on the glass?


    • Thank you. I cannot take credit for the picture, my friend takes care of some of my pictures. I am trying to get her to start a blog of her photography. As for the cookies i find parchment paper makes a difference. I also do go back when they get out of the oven and, for lack of a better word, squish more chocolate chips in them to make them look fuller.


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