Fresh out of the oven, these babies are soft in the middle and crisp on the edges…mmmm! They are so good, I literally have never even tried another chocolate chip cookie recipe since I started making this one.
I know I got this recipe from a family member, but it was so many years ago, I can’t remember who it was. Now I write names on the recipes I get from friends and family!
Chocolate Chip Cookies
3/4 Cup brown sugar
3/4 Cup white sugar
1 Cup butter, softened
1 tsp. vanilla extract
2 1/2 Cups flour
1 tsp. baking soda
1/2 tsp. salt
Combine dry ingredients with creamed mixture. Stir in 12 ounces chocolate chips (I like to use half milk chocolate and half semi-sweet, but the possibilities are endless!)
Drop by spoonful onto parchment lined cookie sheet. (I use parchment for EVERYTHING because I LOVE the easy cleanup!)
Bake at 350 degrees F for 10 minutes or until lightly browned.
Makes about 4 1/2 dozen.
Make ahead tip: If you have a cookie dough scoop, drop cookie dough balls onto a cookie sheet and put the entire cookie sheet in the freezer for about an hour. Transfer the balls to a Ziploc freezer bag and return to the freezer. Instead of making 4 1/2 dozen cookies all at once, you can now take out a few at a time for fresh hot cookies any time you want them.
Do you have a favorite cookie recipe? Feel free to share in the comments!
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