After a stupendously busy Friday and Saturday, I spent the entirety of Sunday afternoon in bed. With the exception of crawling out to eat some mid-afternoon lunch, I didn’t move for the entire afternoon. It was bliss.
I read for awhile. I scrolled social media. I read some more. And then I got ambitious and organized my blog archives. In so doing, I broke my massive recipe page into 5 separate pages by category. Check it out! Main dishes, desserts and sweets, breakfast, appetizers, and sides and sauces.
When I was sorting the desserts and sweets, I realized I’ve never posted my all-time favorite chocolate chip cookie recipe. That changes today. This recipe is so lovely. It works well as written below, and makes 2 dozen cookies. If you want to double it–it will work just as well!
Makes 2 dozen
- 6 Tbs. butter, softened (not in the microwave, let it sit on your counter for a couple of hours)
- 1/2 cup sugar
- 1/4 brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp. salt
- 1/2 tsp baking soda
- 3/4 cup chocolate chips
1. Preheat oven to 350 degrees.
2. Cream butter and sugars together until it’s smooth and all of the butter lumps are gone (2-3 minutes). Using an electric mixer will work the best.
3. Add one egg and vanilla, beat again.
4. Add flour, salt, and baking soda to the same bowl. Start mixing on low speed, and gradually increase speed until everything is mixed in.
5. Mix in chocolate chips by hand.
6. Drop dough onto an un-sprayed cookie sheet. Bake one sheet at a time for 10-12 minutes.