Last night, my friend Elizabeth came over to hang out for a bit while we chatted casually and watched TV. The conversation drifted over to food, as it does on a lot of nights, but this time I remembered that she holds the recipe for the best homemade chocolate chip cookies I’ve ever eaten, ever. She was my neighbor last year and brought my roommates and I some of these …it’s safe to say I haven’t seen cookies disappear at such a rate since I was in kindergarten.
When it dawned on us last night that we did in fact have the ingredients necessary to make these cookies (plus, Elizabeth conveniently had the recipe memorized), so we improvised with a shortage of chocolate chips and got to work. Due to the awkward size of either our pans or our oven, some of the cookies wound up forming a giant clump. That was unfortunate for about a second until we realized it just meant that we should eat the whole pile.
Elizabeth’s Chocolate Chip Cookies
Makes about 18-24 cookies
– 2 sticks butter (preferably unsalted, but salted works too)
– 3/4 cup brown sugar
– 3/4 cup white sugar
– 2 teaspoons vanilla extract
– 2 eggs
– 2 1/4 cups flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 1/2 cups semisweet chocolate chips (12oz); we used a crumbled up chocolate bar and about 2oz chocolate chips
Beat butter, sugar, and vanilla together until creamy. Add eggs and beat until combined. Add salt and baking soda. Mix. Stir in flour gradually. Mix in chocolate chips. Bake for about 9 minutes at 375°F.
It’s really as simple as it sounds, and the results are well worth the few minutes it takes to make them. Seriously the perfect nighttime snack that will surely turn into breakfast for a couple of days!