The Best Chocolate Chip Cookies You Ever Did Make
No seriously, they’re good.
And easy too! Just a few tweaks to that original Nestle Tollhouse recipe combined with a sprinkle of love and you’ve got yourself some stellar cookies in under an hour. Promise. Here’s what you’ll need:
Ingredients
2 sticks of salted butter, softened (I like to do 18 seconds in the microwave for butter fresh out of the fridge)
1 cup dark brown sugar, packed
3/4 cup granulated sugar** the key to this recipe is more brown sugar than regular sugar!
2 large eggs
1 overflowing tablespoon vanilla extract (really get up in there with it— let it spill over the sides before you dump that puppy in)
1 tablespoon baking soda, leveled
~3 cups of flour
Chocolate chips (I wouldn’t dream of limiting you here, you measure that with your heart. Whole bag? Whole bag.)
Instructions
WASH YOUR HANDS!!!!! Come on people this should be self explanatory today.
Preheat your oven to 375 F. If you have the option, use the convection bake setting.
Cream together butter and sugars until smooth. No lumpy butter chunks for us.
Beat in the eggs and vanilla. Remember, you overflow that tablespoon don’t be shy!
Dump in the baking soda and your first cup of flour and mix gently until flour is combined.
Add flour cup by cup until you get to the right consistency. It is about 3 cups but it could be more depending on the alignment of Mercury’s moons and Venus’ position in relation to the North Star. Basically you want the dough to not be sticky and it should start coming off the sides of the bowl as you mix.
Choccy chipppssssss!!!!!!! Add as much or as little as you want. Don’t like chocolate chips? Butterscotch, white chocolate, m&ms, nuts, or really anything that floats your boat will suffice. Go crazy!
Grease a cookie sheet and plop those puppies on there. Don’t roll your dough! Let the cookies take their natural shape and just kinda glop them on there in ~2” diameter balls. Plus side of this is less contact with your nasty hands (I know you just washed them for a 3rd time but better safe than sorry).
Bake for 8-10 minutes depending on your oven. For nice soft gooey cookies you want to take them out of the oven just a hot second before you think they’re golden brown and let them sit.
Enjoy warm with a glass of your favorite milk. I’m not going to pretend like you’ll have leftovers for the rest of the week.
Let us know what you think!
**Edit: Recipe creds go to Kim Barbera/Kristin Roye who taught me how to make this recipe so long ago that I forgot who’s it actually was. You guys are the best!
