About fifteen years ago, I started writing recipes in a little book. Most of the recipes are things I don’t make much anymore, like peanut butter kale stew, but there are a couple timeless ones that I flip open the book for, including a 100+ year old recipe from my grandmother for apple cake and for the pfefferneuses I bake each Christmas.
But desperate for some new recipes – or at least new old recipes – to mix things up at dinner time, I looked through my little handwritten cookbook and came across one page where the words “Best Chocolate Chip Cookies Ever” were written. Of course I had to see if this moniker was true! So I softened some butter, cracked open my Costco-sized bag of chocolate chips and got to it.
Those chocolate chip cookies lived up to their name. A little chewy, a little crunchy, they’re everything I want in a chocolate chipper.
That said, I have no idea where this recipe came from. It could’ve been printed on the back of a bag of chocolate chips for all I know. So if you take a look below and think “I’ve seen this recipe before!,” you well might have.
But no matter from where this recipe hails, it’s legit good. So next time you’re in the mood for some amazing chocolate chip cookies, try this recipe out. Bonus: It’s such a simple recipe, that it’s a perfect one for your children to bake along with you!
The Best Chocolate Chip Cookies Ever
A little chewy, a little crunchy, these are the perfect chocolate chip cookies.
- 1 cup Butter
- 3/4 cup Sugar
- 3/4 cup dark brown sugar
- 1 tsp Pure vanilla extract
- 2 Eggs
- 2 1/4 cup All-purpose flour
- 1 tsp Salt
- 1 tsp Baking powder
- 1 cup Chocolate chips
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a large bowl, with an electric hand mixer or in a stand mixer, combine butter, sugars, vanilla, and eggs until light and fluffy.
In a medium bowl, combine flour, salt, and baking soda.
Add dry ingredients to the butter mixture and mix to combine.
Fold in chocolate chips.
Using two spoons, scoop cookie dough out into 2 inch balls, spacing two inches apart on the baking sheets.
Bake for 8-10 minutes until light golden brown. Be careful not to overbake!
Remove baking sheets from the oven. Let cookies rest on the sheets for 5 minutes and then remove to a wire rack to finish cooling.
Eat and enjoy!!