Cookies, Desserts, Food

Our favorite chocolate chip cookies


Cookies are not my thing.  And that’s not because I don’t like eating them.  It’s just that most cookies I bake come out flat.  So I don’t usually ever try anymore.  The only chocolate chip cookies I have ever baked quite successfully are the kind that you leave in the fridge for 48 hours before you bake them, but I never have the patience to wait that long.  When you have a craving, you have a craving…know what I mean? My maximum waiting time is about 5 minutes.  That makes for some pretty flat cookies.

However, since the hubby loves chocolate chip cookies, I decided that I needed a faithful, stand-by recipe for delicious chocolate chip cookies.  Because, let’s face it, is there really anything better than a warm chocolate chip cookie and a glass of milk?  I think not.

And so commenced my experimenting with cookies.  You’d think this would be an all-around enjoyable experience for everyone involved.  And for me, it was. (And of course, my daughter.) My hubby however complains that he’s been gaining weight, due to all the cookies we’ve had around lately.  I have officially dubbed him the “cookie monster.”

Our Favorite Chocolate Chip Cookies

Anyway, I believe that I have finally landed on a winning combination. It requires absolutely no refrigeration, (In fact, the cookies get too puffy for me when the dough has been refrigerated before baking.) and you don’t have to remember to get the butter out ahead of time to come to “room temperature.”  Seriously.

If you have a gas stove like my mom and are unable to bake any cookies or brownies that actually rise, aren’t flat, and are cooked, then you may need to add a bit more flour and a 1/4 teaspoon more of baking soda.  For the rest of us, these are a pretty fail-proof cookie and rise beautifully!

They are soft, chewy, and thick, just like chocolate chip cookies should be.  Plus they have just the right amount of melty, chocolate-y goodness.  Tip of the day: Even if I’m not using a large chocolate bar, I like to chop my chocolate chips into little chunks.  I love dumping the chunks and chocolate shavings/”crumbs” into the dough.  I think it helps infuse the chocolate into every bit of the cookie.  Or at least it looks more chocolate-y that way.

A note about this photo: I had a messy accident involving much spilled milk and a couple of drowned cookies while attempting to set up these photos. Luckily, a milk and soggy cookie accident is right up my alley, and I knew just what to do. It was so perfectly delicious, however, I managed to restrain myself enough to get a photo for you.

Our favorite chocolate chip cookies
Recipe Type: Cookies
Author: Laura Crowther
Prep time:
Cook time:
Total time:
Serves: 24 small-ish cookies
  • 1/2 cup unsalted butter (1 stick/8 Tablespoons)
  • 1/4 cup sugar (I like to use half granulated sugar and half turbinado sugar/Sugar in the Raw)
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • heaping 1/4 teaspoon salt (I use fine sea salt)
  • 1 1/2 cups all-purpose flour
  • 1 cup chocolate chips (I also love to use Trader Joe’s dark chocolate bars and chop them into chunks.)
  1. Melt butter in microwave for a few seconds until mostly melted, but not hot. (It’s ok if some of the butter is still in it’s shape. Also, if the butter is completely liquid, you may need to add a bit of flour or refrigerate the dough for 10 min or so.) Cream butter and sugar together (with an electric mixer) until lighter and creamy.
  2. Add in egg and vanilla extract and beat on low for 10-15 seconds (just until mixed or the cookies may be tough). Add baking soda, salt, and flour and beat on low just until combined. Fold in chocolate chips by hand.
  3. (Whenever I use chocolate chips, I chop half of them up in very small pieces and dump them and the “crumbs” in the bowl. I like the more chocolate-y look it gives the cookies.)
  4. Using a small cookie scoop or spoon, scoop out cookies and place several inches apart on a [url href=””%5Dsilpat%5B/url%5D or parchment-lined baking sheet.
  5. Bake in a preheated oven at 350° for about 8-10 minutes. (You will need a few more minutes for larger cookies, but do not overbake them or they will not be soft!) Leave cookies on sheet for 1-2 minutes, before removing to a wire rack to cool.
I realize that 1 cup is 8oz not 6oz. However, I have found that 1 cup is perfect when adding chocolate chips and when I add dark chocolate chunks, I prefer just 6 ounces. It may be that my scale is a better measure than my cups.[br][br]Depending on your oven, if the cookies come out a little flatter than you prefer, try adding a 1/4 cup more of flour to the whole recipe. Also, refrigerating the dough for even a few minutes gives the cookies a much higher rise.


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