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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.

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9 Responses to Chocolate Chip Cookies [Recipe Recycle]

  1. I have yet to try melted butter in my cookies but it sounds perfect for someone like me, who ALWAYS forgets to set out the butter ahead of time!

    • bakedbree says:

      this is the only recipe that I have ever seen for melting the butter, but I love how they turn out because of it.

  2. Nadia Grant says:

    I have to say that I absolutley love love love your blog, and a big THANKS for doing it :) it has made meal planning all that much easier. I cant wait to try your recipe for these cookies but it seems as if the amount of sticks of butter is missing. Can you please let me know how many go in. Thanks! NG

    • bakedbree says:

      I am so glad that you find it helpful. The recipe should say 2 sticks of butter. Thanks for letting me know, i’ll fix it.

  3. Chloe says:

    love these cookies! so easy to make and I added white and plain chocolate chips and dried sour cherries and they turned out absolutely divine! x

  4. DeEtte Lombard says:

    Hello there: I was on your husband’s orals board at Fort Leavenworth and he brought cookies that were out of this world–they were chocolate chip–but had BACON in them–can you tell me how you add that to this recipe–amount and such. Thanks so much.

  5. [...] dessert for dinner on Saturday and was thinking about M&M cookies for some reason. I found this great recipe from Baked Bree and just substituted a bag of mini M&M’s for the chocolate chips. They [...]

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