As far back as I can remember, my dad has been known amongst all of our family and friends for his famous specialty: chocolate chip cookies.
As kids, my sister and I delighted in licking the beaters. As teenagers, we always begged him to make a batch when friends came over. As college students, we loved receiving fun care packages in the mail with a plateful inside. And now as adults living hours away, my sister and I find ourselves making our own batches to pass on the deliciousness. :-)
These cookies pretty much rock. They’re chewy, full of flavor (lots of vanilla), and overflowing with classic semisweet chocolate chips. The original recipe called for a mixture of butter and shortening (2/3 cup of each – which resulted in an even more fabulously chewy cookie!), but we modified a few years ago to pass on the trans-fats and now it’s all buttah.
Still, these are my favorite chocolate chip cookie. Love them fresh out of the oven, packed away for lunch, or even frozen! (Yes, learned that one from my grandma, who always kept a freezer in her basement packed with “chip chocolates” — they’re actually really good!)
So if you’re looking for a solid CCC recipe, give this a try! Be sure to read the tip below too. Enjoy!!
My dad’s recipe for classic chocolate chip cookies — a winner every time!
1 cup + 2 Tbsp. butter, slightly softened
1 cup granulated sugar
1 cup packed brown sugar
2 tsp. vanilla extract
3 cups flour
1 tsp. baking soda
1 tsp. salt
2 cups semisweet chocolate chips (mini, regular, or chocolate chunks!)
Preheat oven to 350 degrees F (175 degrees C).
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips. Drop by large spoonfuls onto prepared cookie sheets.
Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
To avoid having flat cookies (with this or other recipes), be sure that the dough you pop in the oven is pretty chilled. So when you’re mixing these up initially, I’d recommend letting the prepared dough sit in the fridge for at least 20-30 minutes before baking your first batch.