Picture Perfect Cooking

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 eggs

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!