There seems to be a lot of “talk” on cooking blogs lately about chocolate chip cookie recipes. Everyone seems to have their own version and I do as well. I have used this basic recipe for over 14 years with yummy results. You can add chopped nuts or different chips to it. I have used milk, white, or butterscotch chips instead of the usual semi-sweet and they are all good.
I hope you enjoy this basic recipe and modify it to suit your tastes!
1 cup butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 tsp vanilla
2 3/4 cups all purpose flour
1 bag semi-sweet chocolate chips
Preheat oven to 375 degrees and prepare 2 cookie sheets. I use two so one can be cooling in between batches while the other is in the oven. Mix the 2 sugars together with an electric mixer. Add softened butter and stir until creamy.
Add eggs & vanilla. Add flour one cup at a time and stir until just combined. Stir in chips and nuts if you are using them.
Drop by heaping teaspoonfuls on to the cookie sheet. I use a small scoop and it works great. Bake until lightly browned around the edges, about 10-12 minutes. These cookies usually don’t spread much but instead make a small mound cookie as you can see in the photo.
Here is a neat trick I learned many years ago. To make the cookies last longer, put a piece of bread in the bowl with them. The cookies will absorb the moisture in the bread and stay softer longer!