Chocolate Chip Cookies
I’m not sure if I’ve met someone who didn’t like chocolate chip cookies. And if I did, they clearly didn’t make an impression 😛
Growing up we almost always had cookie dough in our fridge. Whether or not it actually got baked (or just eaten raw) was debatable, but it was definitely a staple. When I became a baker I knew I needed a go to recipe to share with my friends and family. Well, many batches of cookies later, I present to you my go to cookie recipe!
There are many ways I could think of (and will eventually try and share) to jazz this recipe up, but I love the simplicity of this classic cookie recipe. I would be willing to bet you’ve already got everything you need to make these yummy cookies and I promise you won’t be disappointed once you do!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/01/ccc-10.jpg?resize=472%2C640&ssl=1)
What you’ll need:
– 1 cup butter, room temp (8 ounces)
– 3/4 cup white sugar (150 grams)
– 1 cup brown sugar (200 grams)
– 1 Tablespoon vanilla
– 2 eggs
– 3 cups flour (360 grams)
– 2 teaspoons baking soda
– 1 teaspoon salt
– 1 1/2 cups chocolate chunks OR 1 cup chocolate chips
What you’ll do:
– Cream butter and sugars together until light in color and fluffy (at least 2 minutes).
– Beat in eggs one at a time along with the vanilla.
– Combine dry ingredients (except chocolate chips) and slowly add to wet mixture.
– Fold in chocolate chips.
– Using a cookie scoop, scoop dough onto a tray and refrigerate for at least one hour. Arrange on a lined baking sheet so that they have room to spread (this will vary depending on the size of your cookies and you will likely need to use more than one baking sheet).
– Preheat oven to 325F and bake for 18 minutes.
– Allow cookies to cool for as long as your patience will allow and ENJOY!
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/01/ccc-8.jpg?resize=480%2C640&ssl=1)
A few notes:
– If you aren’t using a cookie scoop, it may be easier to chill the dough before portioning them out to bake. I just don’t like to chill the dough before using a scoop because I’ve broken scoops in the past doing so.
– When I pull my cookies out of the oven, I like to drop the tray on the counter from a height of about 6 inches. This will cause the cookies to flatten out if desired.
– If your cookies didn’t bake off perfectly round, you can use a slightly larger in diameter cookie cutter, glass, or bowl and place it over the cookie. Then swirl in circles gently. If you do this while they are still warm it will make them more round in shape.
– I make my cookies on the larger side (about the size of the palm of my hand) and usually get about 1 1/2 dozen.
![](https://i0.wp.com/breakfastwithbecca.com/wp-content/uploads/2021/01/ccc9.jpg?resize=480%2C640&ssl=1)