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Do you ever wonder where your favorite recipes come from?  Certain recipes that I make bring me back to a certain time in my life or remind me of the person that gave it to me.  Recipes have their own stories much in the way that pictures do.  Maybe that is why I like them both so much?  I love going through my recipe binder and finding a recipe with big splatters on it because I have made it so many times or recipes that are in my mother’s handwriting.  Recipes that have been at our family table holiday after holiday for as long as I can remember.  This is one such recipe.  I got it from a friend that I have not spoken to in years, but every time I make these I think of this person.  This cookie recipe was written in this friend’s mother’s handwriting.  In the back of the food bible.  If someone takes the time write a recipe in the back of the cookbook of all cookbooks it must be worth trying right?  It is.  This is my all time favorite chocolate chip cookie recipe.  This recipe is by far the easiest cookie recipe I have ever made.  I can have these in the oven in less than 5 minutes from when I start.  They are more cake-like than most chocolate chip recipes.  They are so amazing.  The coolest thing about this recipe is that you melt the butter.  No having to wait to get your butter to room temperature or creaming involved.  Just let the melted butter cool for a few minutes and you are ready to go.  This recipe is also great to make with kids; the only thing you need to make these is a wooden spoon.  Even though people come in and out of your life, the recipes they share will always stay with you.

The key to this recipe is to let the butter cool off.  If the butter is too warm, you will get cracks on the top of your cookies.  I melt the butter in the microwave for about 3 minutes at 50% power just until it is melted.  I let it cool while I get the other ingredients together and measure out the dry ones.  I also really like a less-chocolatey cookie than most people do so I use a half of a package of mini-chips.  I really like mini-chips better than normal size chips.  I have no idea why.

2 sticks melted butter, cooled slightly (you do not want to cook the eggs)
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 package chocolate chips

Mix the sugars into the melted butter.  Add the eggs and mix well.  Add the vanilla.  Add the flour, baking soda, salt and mix well.  When combined, add the chips.  Bake in a 350 degree oven for 12 minutes.

These are so easy.  Make some and share with a friend.

Chocolate Chip Cookies

Ingredients

  • 2 sticks melted butter, cooled slightly (you do not want to cook the eggs)
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 package chocolate chips

Instructions

  1. Mix the sugars into the melted butter. Add the eggs and mix well. Add the vanilla. Add the flour, baking soda, salt and mix well. When combined, add the chips. Bake in a 350 degree oven for 12 minutes.
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23 Responses to Chocolate Chip Cookies

  1. Kristi says:

    Hi! I just pulled this recipe off of Tasty Kitchen (that’s how I found my way here!). Then I went straight to the kitchen to make these! I was just thinking last night that I wanted to find an easy choc chip cookie recipe that I could pull together quickly (and quietly) after the kids went to bed when I had a craving for cookie dough (but don’t want to buy the refrigerated kind!). And lo and behold, I log on to TK and there it was! This was very good…the batter was a little funky looking at first, but tastes perfect. I’m going to bake some up in the morning and will let you know what I think!
    (I prefer a ‘less chocolatey’ cookie myself…plus I’m interested in the cakey texture of the baked cookies. I’ll be back!)

  2. Lori says:

    Love the simple goodness of this recipe! I’m going to try it!
    I used to use the recipe on the back of the Nestle Chocolate Chip bag, but for the past year have been using the oatmeal cookie recipe on the inside of the lid of Quaker Oats. I just reduce the amount of oats by 1/4 c. and add as many chips as I like (I like to use a little less like you do … much to the dismay of my family). It makes a more cake-like cookie and I love that it has healthy oats in it!

  3. [...] first post is a doctored up version of my chocolate chip cookie, but this one is extra special. It was a total coincidence, but it turns out that it is National [...]

  4. adina says:

    I just love your website, you are an amazing cook with great ideas!! The chocolate chip cookie recipie was divine! I made some of ur other recipies and they are delicious and easy as well.thank you so much:)

  5. Stacey Woods says:

    I have these in the oven right now. Mmmm! You had me at, “5 minutes into the oven”. :)

  6. dottie1277 says:

    Oh my goodness! I just baked this! I can’t believe how easy and crazy delicious this is!
    Thank you!

  7. [...] This recipe is a throwback to the ’80s.  When just about every “gourmet” kitchen had a copy of The Silver Palate Cookbook.  Remember the book with the red and white grid background?  My mom had a copy and I remember her using it often.  Even though it is a little kitschy now, there are still some really delicious recipes in it.  Like this one for Chicken Marbella.  When someone has a baby,  a death in the family, or is in need of a meal for whatever reason, this is what I bring 9 times out of 10.  This chicken dish needs to be started the day before.  It really needs to marinade overnight.  It helps soften the chicken, and results in tender and flavorful chicken that you will not get it if you skip this step.  I speak from experience, and it was disappointing.  The marinade is sweet and salty, my absolute favorite combination and then when you bake it, you cover it in brown sugar and wine.  The chicken almost poaches in this liquid and is really one of my all-time favorite dinners.  It usually is my “Welcome Fall” dinner.  I serve it on a bed of baked rice and covered in chopped flat leaf parsley.  When I bring it to a friend, I do bake it off, but if they already have quite a few meals, it freezes really well.  You can freeze it cooked, or in the marinade and bake it off when you need it.  I bring along a dish of baked rice (which also freezes well), a green salad, crusty bread, a bottle of white wine, and chocolate chip cookies. [...]

  8. Jennifer @ Mother Thyme says:

    These are the BEST Chocolate Chip Cookies ever! Thank you for sharing such a delicious recipe! These will be my go to Chocolate Chip Cookie recipe from now on!

  9. Crystal says:

    So I made these yesterday, and they’re lovely! Soft&chewy, no cracks… However, one thing I’m not quite sure of is the form of the cookies. They appear rather fat/thick… Did I do something wrong? I mean, because they’re soft cookies, it’s not too big of a deal, but I was just wondering if something I may have done made them that way.

    • bakedbree says:

      No, they are, depending on how you get them to the baking sheet. When I use an ice cream scoop, I flatten them out a little.

  10. Aliyah says:

    I made these last night and they were delicious! definitely going to save this recipe. Thank you Bree :)

    • bakedbree says:

      I have made a million different versions of chocolate chip cookies, and this recipe is always my favorite.

  11. [...] and salty, which is my favorite combination in the world. I used to think that I make the best chocolate chip cookie in the world (and they are really good, and really fast, so don’t skip them completely) but [...]

  12. [...] and salty, which is my favorite combination in the world. I used to think that I make the best chocolate chip cookie in the world (and they are really good, and really fast, so don’t skip them completely) but [...]

  13. kim says:

    I would like to try this recipe. I too have been using nestle for years, but how many cookies does one batch make?

  14. [...] can use a pasteurized egg like Safe Eggs. When you are using Safe Eggs, you can use your favorite chocolate chip cookie recipe and use half for the ice cream, and bake off the rest. Ice cream sandwiches? Yes [...]

  15. Melissa says:

    I made these cookies again for the hundredth time, to take to a BBQ this past weekend. They are always a huge hit. Next time I take them somewhere, I’m going to make a QR code for the lid of the container, that way everyone who asks for the recipe can whip out their smartphones and bookmark your website! :)

    Thanks for a fantastic cookie. I no longer have need for any other chocolate chip recipe.

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