Chocolate Chip Cookies

The classic chocolate chip cookie.  Is there a better cookie?  Not in my humble opinion.  I think given the option I would always choose a plain chocolate chip cookie over pretty much anything else.  I think that there’s a reason that recipes for them are so prevalent here on the internets.  They’re awesome.  That’s all.

At any rate, I decided that I couldn’t really be a food blogger without a chocolate chip cookie recipe, so here ya go!  Just in case someone out there doesn’t already have a go to recipe.  If that’s the case then I’ve got you covered because I have made this recipe countless times and it always turns out well.

These cookies are on the thinner side, so if you like your chocolate chip cookies on the thick and chunky end of things then this might not be for you.  These are thin and chewy and stay that way for at least a week in a sealed container.  If they last that long.

This dough doesn’t need to be chilled, I tried chilling it and actually found that the cookies were a bit greasy that time so I prefer to bake them immediately.  Just make sure your butter is softened but not melty at all or they will likely spread too much and be way TOO thin.

This is my favourite chocolate chip cookie recipe, one that I keep coming back too.  Even if I am always looking for new recipes to try out!  Chocolate Chip Cookies

Chocolate Chip Cookies

Yield: 18 cookies

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1/2 cup butter, softened
1/4 cup granulated sugar
3/4 cup brown sugar, lightly packed
1 large egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, brown sugar, eggs, and vanilla together until smooth and fluffy. In another bowl whisk together the flour, salt, baking powder and baking soda. Add this to the butter mixture and mix until well combined. Stir in the chocolate chips.
  3. Form the dough into golf-ball sized balls and place them about 2 inches apart on a baking sheet. Bake for 9-10 minutes, just until the edges start to brown lightly. Do not overbake them or they will be crispy rather than chewy. They still look underbaked when you take them out but will firm up as they cool. Let them cool on the pan for about 5 minutes and them move to a wire rack to cool completely. Cookies will keep for 7 days in a sealed container at room temperature.


Source: Adapted from Today’s Parent .


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    • stacey says

      Ooh, what a great idea! I’ve used dark chocolate chunks and love it, but have never tried bittersweet before! Definitely going to have to try that. The kids may not approve, but maybe a batch just for me?!

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