This recipe is based off of a recipe that I found online a while ago and have simplified even further to make it about the easiest chocolate chip cookie recipe you could ever come across. The original recipe (not mine, by the way – I altered someone else’s recipe and cannot/will not take credit for the original!) can be found here, which includes a handy serving size calculator. Since the original recipe makes four freakin’ dozen cookies, that calculator comes in very handy when you’re only making them for, say, yourself and your mother. *cough* Not that I would know that firsthand or anything.
On with the show!
- 4 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups (or 3 sticks) butter, softened
- 1 1/4 cups regular sugar (whatever “regular” is to you – the white processed stuff, sugar substitute, organic cane sugar, etc)
- 1 1/4 cups packed brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups chocolate chips (or M&Ms, or any other flavor chip, or mini PB cups – whatever strikes your fancy)
- 1 cup chopped walnuts, if you’re the kind of crazy person who likes nutty cookies. Ya nut.
- Preheat oven to 375 degrees Fahrenheit.
- Sift together flour, baking powder and baking soda. Or don’t. It doesn’t really matter in the end. I promise you – I’ve done this recipe both sifting and not sifting, and the cookies came out exactly the same. So feel free to skip this step if, like me, you’re loathe to dirty up another dish.
- In a big bowl, cream together the butter and both kinds of sugar. Try not to eat all of this mixture, as it is ridiculously delicious.
- Beat in the eggs and vanilla until it’s all happy-happy.
- Gradually stir in the flour mixture. Try not to coat your entire kitchen in flour.
- Stir in chocolate chips/whatever goodies you decide to use. Use more or less than two cups depending on your preference. Honestly, I usually just end up throwing in chocolate chips by the handful until it looks like enough. I like my cookies VERY chocolate-chippy.
- Bake on ungreased cookie sheets for 10 to 14 minutes or until edges are light brown. (12 plops of dough to a sheet for smaller cookies; 9 for bigger cookies.) Ten minutes will get you lovely chewy cookies, and fourteen will get you slightly crispier cookies. My trick for perfectly chewy cookies: bake for ten minutes, then check to see if the edges and the “points” of the cookie (where the dough is not totally smooth) are juuuuust starting to turn brown. If they are, take ’em out. They will look underdone when you take them out but trust me, give them a few minutes to cool on the baking sheet and they will be P-E-R-F-E-C-T-I-O-N.
Do remember: cookies are not a perfectionist art. Once you get comfortable with the recipe, you really can do most of this just by eyeballing the amounts. Your cookies will not be ruined if you add a little too much vanilla, or forget the baking powder entirely. (There again, not like I would know from experience or anything. Ahem.) So just have fun! And try not to stuff yourself on too much cookie dough.
Oh, and one extra special tip: want to make these BACON chocolate chip cookies? Add about 3/4 to 1 cup (or MORE if you really really really like bacon) real bacon bits – not the crunchy salad topping – or fried, crumbled bacon to the batter when you mix in the chocolate chips and these cookies will turn into sweet/salty/savory perfection.