There are hundreds of recipes for the “best” chocolate chip cookies out there, but these are the ones I have been making for years. They are soft and chewy, with lots of chocolate chips. Everyone seems to love them, so I have just stuck with this recipe. I guess that is what makes all these recipes “family” recipes…. its what we grew up with!
TIPS: Often I will half this recipe if I just want to make enough cookies for one get together and not have any left over to tempt me later! Also this dough freezes well to pull out and thaw when you have unexpected company (or a cookie craving). Just roll the dough into a 2-inch log, wrap in cling wrap or parchment, and put in a freezer bag to freeze. Everyone’s oven is different so keep an eye on the timing of these to not overcook. They still taste good if overcooked, but they will be crunchy not soft.
Pam’s Chocolate Chip Cookies
Ingredients
- 1 C butter softened (2 sticks)
- 1/2 C sugar
- 1 C light brown sugar
- 2 large eggs
- 1 tsp vanilla
- 2 1/4 C flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 C semi-sweet chocolate chips
Instructions
- Preheat oven to bake at 375 degrees. Use 2 ungreased baking sheets, or if you prefer, line them with parchment paper.
- Cream together butter and both sugars, either vigorously with a large spoon or using an electric beater, until sugar is fully blended with butter. Beat in eggs and vanilla until incorporated, about 1 minute.
- Whisk together flour, baking soda, and salt in a separate bowl. Stir flour mixture into wet mixture just until all is moistened. Stir in chocolate chips.
- Scoop 1-inch sized balls of dough and drop onto baking sheet about 2 inches apart. Bake for 10-13 minutes, just until edges start to turn brown, and tops are puffed up but still soft in the middle. Remove from oven and let sit for 2 minutes on baking sheet to set up (they will collapse in the middle). Then using a spatula, carefully transfer cookies to wire rack to cool.
- Enjoy!