There are few things that are better then a perfect chocolate chip cookie straight out of the oven. This tends to be my fall back gift for just about any occasion… I forgot your birthday? Here is a nice batch of yummy chocolate chip cookies. New baby at home? I baked these fresh for you. Just moved into a new house? Welcome and here are some fabulous cookies.. Suffering heartbreak? You know a cookie is just the thing.
I make these for the neighbors and for friends all the time. I have gone through lots of chocolate chip cookie recipes in my day and this one is my very favorite. I am a soft cookie kind of person (not to be confused with those that like the crispier cookies) so I tend to underbake these just a tiny bit. Then you get that gorgeous ooey-gooey thing going which just can’t be beat.
This recipe comes from Ghiradelli which is my favorite company for chocolate chips as well. These are a tiny bit more at the grocery store but totally worth the extra few cents. (And if you have a chocolate emergency the milk chocolate chips are delicious straight from the bag. Not that I would know or anything…)
You can make these cookies with milk chocolate chips, white chocolate chips or semi-sweet. I actually like to mix half milk chocolate with half white chocolate in my cookies.
- 2 Cups Semi Sweet Chocolate Chips (or substitute milk chocolate or white chocolate)
- 1 Cup Butter- softened
- ¾ Cup Sugar
- ¾ Cup Brown Sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- Preheat oven to 375 degrees.
- Sift dry ingredients in a bowl and set aside.
- Add butter and sugars to a mixer and mix until creamy.
- Add eggs and vanilla- mix until blended between each egg.
- Slowly add in dry ingredients and mix just until incorporated.
- Gently stir in nuts and chocolate chips.
- Drop spoonfuls of mixture onto a cookie sheet and bake about 9-11 minutes.
And now you have a bunch of lovely cookies that you can bag up and share with a friend. (Or keep them all to yourself- no judgements here.)
I actually try to freeze about 2/3 of the dough and then I can have a freshly baked chocolate chip cookie in just minutes.
This is part of the 30 days to a Funner Summer series.
You can catch up with the entire series by click below:
- Day 1: Get Organized! How to organize children’s activity bags.
- Day 2: End of Year Surprises for Children
- Day 3: Strawberry Lemon Slushie Recipe
- Day 4: Homemade Hamburger Seasoning to AMP up your burgers
- Day 5: How to make Giant Bubble Solution
- Day 6: How to Save Money on Road Trips
- Day 7: How to Create a Summer Schedule.
- Day 8: How to make a GIANT water bed (this is so fun!)
Charlene,
Have you ever tried substituting olive oil in your cooking for the butter? It is so much better for you and most people can’t taste the difference. Thank you for the recipe!
I forgot the olive oil to butter ratio is 3/4 cup olive oil = 1 cup butter!
This sounds delicious. How many servings does this yield?
Kim, You will get about 3-4 dozen depending on the size of your cookies. 🙂
we made half of this recipe today as pan cookies, cooked 20 min in 9×9 pan. very yummy! thank you.
What type of flour is to be used in this recipe?
Khadija, regular white flour works great!