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.