I’ve been blogging pretty consistently for about four years and that means some pretty old posts with not so great photography, particularly in the way of recipes. This chocolate chip cookie post is one I’ve been wanting to redo for awhile given my longstanding affinity for chocolate chip cookies and because let’s be honest, that last post needs to be taken down…
Fun fact: Growing up, I ate a snack of cookies + milk nearly every night–Chips Ahoy and I go way back, and one of my first screenames was even “cookiesnmilk2009” (LOL.) There’s something so comforting about them all these years later and while my grown up loyalties for boxed cookies now lie with Tate’s–and Vienna Fingers, because they’re amazing–it’s hard to resist the urge to whip up a batch of the homemade variety every once in awhile.
The recipe itself is incredibly barebones and simple–I don’t currently have a stand mixer (hopefully soon, but use this hand mixer in the meantime) and it’s still a quick one–promise! We had a few friends over Sunday and I made them for dessert…they’re easy to make miniature, too, which is great if you’re trying to stick with a mini/finger food theme :)
Everyday Chocolate Chip Cookies
- 2 sticks butter, softened (preferably unsalted, but salted works too)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 1/4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 cups semisweet chocolate chips (1 12oz bag)
Preheat oven to 375°F.
Beat butter, both sugars, 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.
Scoop ~1in spoonfuls onto an un-greased baking sheet and bake for about 9 minutes (10-11 minutes to get them crispier).
Photos by Monica Dutia