With such easy and effective pre-packaged cookie dough available at supermarkets everywhere, a recipe for homemade chocolate chip cookies better be extremely easy. That’s what I love about this recipe.
It’s so simple; I don’t even have a written copy. I’ve been making it from memory since childhood. The best part is that the ingredients can be measured with just a few utensils: a one half cup measuring cup and one set of measuring spoons. Clean-up is the worst part of any kitchen creation, so the fewer the dishes the better!
And just like pre-packaged cookie dough, I only bake a few cookies at a time. The rest goes into a zip-lock freezer bag in the fridge or freezer until my next chocolate craving creeps up. Using a kitchen mixer or food processor to cream the butter works well too, and it feels like a big time saver compared to the old-fashioned way of creaming the butter by hand.
These cookies stay moist and chewy, especially if they are stored in an air tight container. More importantly, there’s lots of chocolate in every bite. Happy dunking!
Inspiration: My mother's recipeIngredients:1 ½ cups all purpose flour
¼ tsp salt
1 tsp baking powder
½ tsp baking soda
½ cup butter
1 tsp vanilla
½ cup sugar
½ cup packed brown sugar
1 tbsp milk
1 cup chocolate chips
Makes roughly two dozen cookies. Nutritional Opinion: Like all cookies, there are good for the soul, but nothing else.
- Combine flour, salt, baking powder and soda in a small bowl and set aside.
- In a larger bowl, cream butter until smooth and shiny.
- Then beat in egg, vanilla, and sugars.
- Slowly stir in the flour mixture.
- Mix in milk and chocolate chips.
- Cool dough in refrigerator for at least a half hour.
- Form dough into round balls (the size of a teaspoon) and place two-inches apart on cookie sheet.
- Bake at 350º F for 10-minutes or until cookies are golden brown.