I have made many chocolate chip cookies in my day. In college one of my favorite things to do when I was stressed was to bake. In my trial and error cookie baking days, I came across this incredibly simple recipe by Betty Crocker. Quick, easy and consistently delicious. The only thing I ever vary in this recipe is the sweetness of chocolate chips and sometimes, just sometimes, I add some fluer de sel salt on top. Because these cookies are so simple to make, I love to do the measuring and egg cracking ahead of time and let Aria add them all into the mixer so she can get hands on with them too.
In my original version of this recipe, which is now an aged crumpled piece of paper, Betty notes that the softness of butter is key to making these cookies perfect. Too cold and hard will lead to more dense cookies and melted will lead to thin crisp cookies. Room temperature is key and I have found this to be true.
3/4 c granulated sugar
3/4 c brown sugar
1 c butter, room temperature
1 tsp vanilla
2 1/4 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 package (12 ounces) semisweet chocolate chips (2 cups) – note: varying the chocolate chips adds so much fun to these cookies. I’ve used peanut butter, milk chocolate, minis, white chocolate, etc.
Heat oven to 375ºF.
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
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