Prep 40 mins
Cook 8 mins
These cookies are so easy, I've been making them since I was 6 years old. My aunt is a professional baker, and gave me the recipe as a child. I still use, and now my kids do too. One bowl, one fork, one pan and a set of measure cups and spoons. - Note- Yes, these dooo flatten quite a bit, but I've also noticed that if there's even a teaspoon too much butter, or a bit less baking soda that happens, so when I mix the sugars into the butter, if the mix has any extra butter in it, I try to either drain it off, or spoon it out.... or I add more B.soda.... Seems to help a bit.
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 egg
- 1 teaspoon vanilla
- 1 1⁄8 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 cups chocolate chips
- Melt butter in a large, microwave safe bowl.
- Add both sugars, stir until smooth and sugars are dissolved.
- Add egg and vanilla. Mix well.
- Add flour, salt, baking soda and chocolate chips.
- Freeze for 1/2 an hour, or refrigerate for 1 hour.
- Bake at 325 F for approximately 8-10 minutes on an UN-greased cookie sheet. If you overcook, they aren't as good. These cookies disappear fast, so eat them faster. If you can't eat them right away, put them in the freezer, and they stay nice and chewy longer.
These are the easiest, most delightful chocolate chip cookies I have ever made... In my opinion, the ideal cookie: crisp and golden brown on the outside, chewy and gooey on the inside. I have to say I am a tad confused about other reviews saying that they had so much trouble with these; mine came out to perfection.
I followed the recipe almost exactly, and used a stand mixer to combine all ingredients. I accidentally used 1/2 tsp. salt instead of 1/4, but they came out absolutely delicious! As recommended by another reviewer, I only used 1 1/4 cups chocolate chips, which is more than enough. I rolled the refrigerated cookie dough into 24 heaping tablespoon-sized balls and placed them on a dark, ungreased baking sheet, and actually baked for 15 minutes on the middle rack for a PERFECT cookie (found 8-10 minutes at an accurate 425? too short; the dough was still raw and pale). The key to getting them off the sheet onto a cooling rack is to have patience and let the cookies sit on the sheet for 2 minutes before attempting to transfer. Mine came right up, no problem. Delish! Definitely making them again...
Had to work with this a bit -- the first batch was impossible to remove from the cookie sheet, they were so fragile. Used parchment paper the next time, and slid the whole batch from the hot cookie sheet to a rack and let them cool. Worked like a charm and the cookies were rhapsodically praised. I will definitely make these again.
My daughter keeps requesting a thin chocolate chip cookie (the opposite of the hearty ones that I love!). She even made the dough! We found around a cup & 1/4 of chips plenty. The cookies baked up PERFECTLY (level but still sturdy). They were thicker than the photo. Both batches baked up consistently. The flavor was the BEST and the texture delighted my daughter and me (plus the rest of the family). I froze the dough for 25 min. You are the "Queen of the chocolate chip cookies!" Thanks for posting. Roxygirl