The Best Chocolate Chip Cookies

This is my go-to recipe for chocolate chip cookies. Growing up I wasn’t particularly drawn to the chocolate chip variety. I have a huge obsession with anything peanut butter, and still very much do! Hubbs on the other hand, lovessssss chocolate chip & so this recipe has become a major VIP in our house.

I love warming the house up on a chilly day with the stove & these cookies. In the winter our neighbor does a lot of the snow removal in our driveway – so I always make sure to thank him the best way I know how. And that is either with these cookies, or my favorite banana bread recipe. Either way it’s a win for all!

Original Recipe: AllRecipes.com

Prep: 15 mins | Cook: 10 mins | Total: 1 hour
2 dozen
(printable recipe here)

INGREDIENTS

1 cup Butter, softened {2 sticks}
1 cup Granulated Sugar
1 cup Packed Brown Sugar
2 Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
1 tsp Baking Soda, mixed with 2 tsp HOT water
1/2 tsp Salt
2 cups Semi-sweet Chocolate Chips
1 cup Chopped Walnuts, optional

DIRECTIONS

1. Preheat oven to 350.
2. In your KitchenAid mixer, or with a hand mixer, cream together butter and both sugars until smooth.
3. Beat in eggs one at a time.
4. Stir in vanilla.
5. Add dissolved baking soda and water, add in along with the salt.
6. Mix in flour, one cup at a time to avoid spilling.
7. Stir in chocolate chips (& nuts if you choose too).
8. Drop dough by the cookie scoop, or by the teaspoon.
9. Bake about 10 minutes, only until the edges have browned.

TIPS

• Soften butter by leaving it out on the counter for about 30 minutes. Or microwave on a plate, in its wrapper at 10 second intervals. Rotate the stick every interval. You want SOFT not melted!
• When baking cookies, watch for the browned edges. DO NOT OVER BAKE! Take them out and let them rest on the hot cookie pan. Even if the middles look under-done, they will continue to cook on the hot pan. This makes for a crisp edge and a chewy middle… without burning.
• I found that if you do not use a cookie scoop, this dough works much better after it has been chilled as well. So you can make ahead, then scoop and bake later.
• If you don’t have a cookie scoop, I suggest buying one! Or rolling your teaspoon scoops into balls. This makes for a perfectly shaped small cookie.
• By far one of my favorite cookie recipes. You cannot go wrong with a chocolate chip cookie & this one is always requested and complimented.

Love this? Tried it? Share your meal photos on my Facebook page, tag them on Instagram & Twitter with #MadeByMeggs or even comment below! I’d love to see what you enjoy! Don’t forget to check out more of what inspires me on Pinterest.

xoxo Meggs

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