I love chocolate. I love chocolate chip cookies. I don’t like hard chocolate chip cookies, unless I’m dipping them, but then I leave them dipped too long and plop, half my cookie ends up in the coffee or milk and I have cookie sludge at the bottom and might waste a chocolate chip. I prefer soft cookies that stay that way.
I have tried what seems like a million chocolate chip cookie recipes. I have tried the cold butter, room temperature butter, brown sugar, brown sugar/white sugar, white sugar. I have tried massive cookies, I have tried little cookies. I have tried….you get the idea.
I always revert back to my accidental favourite. Brown sugar cookies with chocolate chips added in. Just that simple. I’ve had the recipe for the brown sugar cookies for so long, it’s food spattered, fading and I’m pretty sure came from a magazine. A magazine! What a novel concept!
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- 1 tsp baking soda
- pinch of salt
- 3/4 cup of chocolate chips (you can add more or less, but I find this is the best ratio. Not crazy chocolate, but nicely chocolate)
Cream the butter with the brown sugar…..I have to do it this way, otherwise my mixer flattens the butter against the sides & bottom of the mixing bowl and doesn’t actually touch the butter.
Add the egg & vanilla and mix it good, mix it realllllll good!
Now, here is where I do things a little different. What you are supposed to do is mix the flour, baking soda & salt in a separate bowl and add to the wet ingredients. What I do is add the baking powder & salt to the wet ingredients and mix well, then add the flour – saves a bowl.
Whichever way you do it, when the flour is in, add the chocolate chips and stir.
Preheat your oven to 350F, drop by spoonful’s onto a cookie sheet and pop them in for 6-8 minutes. I made mine quite large and went the 8 minutes.
In the mists of time, the “Makes ??? amount” has been lost, but I got 2 dozen. Smaller cookies will yield more. 🙂