Chocolate Chip Cookies

133Chocolate chip cookies hold a special place in my kitchen. Some might worry that it is a boring cookie, but this trusted cookie is sure to satisfy any sweet tooth. This is a rich, chewy cookie that brings in the best elements of the greatest cookies ever (Otis Spunkmeyer and Mrs. Fields).


  • 2 sticks butter, softened (I use salted butter)
  • 2 eggs
  • 2 Tablespoons vanilla
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups chocolate chips*

*Be choosy about your chocolate. Different brands and flavors will have different effects. You can’t go wrong with semi-sweet chips. I choose Hershey’s or Ghirardelli for special occasions, but I keep a warehouse-sized bag of Nestle chips that I use for most of my cookies.


Use an electric mixer to combine butter and sugars. Beat in eggs one at a time. Add vanilla. Combine dry ingredients and gradually add to mixture. Stir in chocolate chips.

Chill dough for as long as you can manage, up to overnight.

Preheat oven to 375 degrees F. Shape the dough into smooth balls by rolling between your palms and then bake on an ungreased cookie sheet for 11 minutes (for a 1.5 in ball, add a few minutes for larger cookies). Remove from the oven and let the cookies sit for a few minutes before transferring to a cooling rack.

Bonus: Bake a dozen or two of the cookies, then ball up and freeze the rest of the dough. Pop two frozen cookie dough balls in your mouth the toaster oven for delicious cookies anytime.



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