Simple, chewy, buttery, and chocolaty. These Chocolate Chip Cookies are the cookie for all cookies. The favorite treat in our house. Hands down. And on repeat… every week.
Was there ever a better-invented treat?
If there is one recipe I’ll have memorized until the day I die, it’s this one. Over and over, week after week, I’ve baked these tasty little morsels. They began their life as a childhood rewards program… for vegetables eaten, chores completed, extra good behavior. No judging please — it worked, even with broccoli!
The child is now almost grown. Okay — mostly grown (sad)… but they’re still on a weekly baking schedule and make regular dorm room deliveries.
It’s just one of those staples the guys ask for time and again for brown bags, basketball tournaments, picnics … or just simply as comfort food, any season, 12 months of the year.
A Bit of History… and Numbers
Do we love chocolate chips?
Yankee Magazine reports, “Nestle won’t share production figures, but at its Wisconsin facility, morsels are manufactured at a rate of 18,000,000 per hour. That translates to about half a billion chocolate chips in 24 hours.”
And for more numbers?
“About half of all home-baked cookies are chocolate-chip. An estimated 7 billion chocolate-chip cookies are eaten in the U.S. each year. Americans are the world leaders in chocolate-chip cookie consumption. The average American will eat 35,000 cookies in a lifetime.”
What These Chocolate Chip Cookies Are
This Chocolate Chip Cookie recipe is a simple, straight forward, tried and true recipe I make all of the time. There’s no chilling required or unusual ingredients. It’s simply classic and incredibly delicious.
Tips for Making the Best Chocolate Chip Cookies
Soften the butter: Let the butter sit out overnight if possible. In a pinch, microwave for a few seconds to help speed up the process. But be careful NOT to melt the butter in any way.
Measure the flour: It’s important to measure correctly. Which means using the right measuring unit. Like, a dry ingredient measure versus a wet ingredient measure (cups vs. liquid measuring cups). Whether you scoop your flour or spoon your flour doesn’t really matter, in my opinion. Make sure it’s level.
Baking the cookies: Don’t overbake these cookies. Take them out of the oven just as they begin to brown. Cool on a wire rack for the best cookies so the bottoms don’t become soggy.
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips
- Preheat oven to 375 degrees.
- Cream butter and sugar together in a stand mixer until creamy. Seriously, give this step some time so that the butter and sugar are fully creamed together. Add brown sugar, eggs, and vanilla; beat until smooth and fluffy.
- Fold in the flour, baking soda, baking powder, and salt. Mix until the dough just comes together and then add the chocolate chips.
- Bake 375 degrees for 10 to 12 minutes, depending on the size of your cookie. Mine are usually quite large.
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