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Who’s ready for that back to school season??? I know I am!
As that back to school season starts you will always find me in the kitchen whipping up extra freezer meals, freezer breads, and of course cookies (not only for the perfect after school snack) but I also freeze the dough in balls for an easy to grab and go… for those “I only need 8 cookies” kind of day. By far, my kid’s favorite cookie is the most popular CHOCOLATE CHIP COOKIE! I mean, who doesn’t love a warm-out-of-the-oven-gooy-melt-in-your-mouth-cookie?? If you’re not a fan … well then I’m sorry to say I just don’t think we can be friends. Okay, so now back to these cookies…. I can’t tell you enough how much you will love these. They are perfect. Just trust me: spare an afternoon and treat yourself and your family to these perfect Chocolate chip cookies…. And make sure to have that glass of milk ready.
Ingredients:
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 tsp Vanilla
- 1 egg
- 2 sticks Butter
- 2 1/2 cups flour
- 1/2 tsp Salt
- 1 tsp baking soda
- 12 oz bag of chocolate chips (2cups)
Directions:
Start by preheating the oven to 375˚
Next, cream the butter, sugar, egg and vanilla until smooth. I prefer to use a stand up mixer but you can use a hand mixer or the old fashioned wooden spoon to accomplish this recipe.
Then mix in the flour, baking soda and salt. Lastly, fold in the chocolate chips.
Now roll the dough into balls (approximately 1 1/2″ in size) and place onto your baking sheet. I like to use Silpat as it places a non stick barrier between the baking sheet and your cookie while still allowing them to brown. Bake 10 minutes.
Allow the cookies to cool on pan a few minutes before removing them to cooling rack.
Now enjoy those deliciously soft and chewy gooey chocolate chip cookies.
Chocolate Chip Cookies
Ingredients
- ¾ cup sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- 1 egg
- 2 sticks butter
- 2½ cups flour
- ½ tsp salt
- 1 tsp baking soda
- 12 oz bag of chocolate chips (2 cups)
Instructions
- Start by preheating the oven to 375˚
- Next cream the butter, sugar, egg and vanilla until smooth. I prefer to use a stand up mixer but you can use a hand mixer or the old fashioned wooden spoon to accomplish this recipe.
- Then mix in the flour, baking soda and salt. Lastly fold in the chocolate chips.
- Now roll the dough into balls (approximately 1 1/2" in size) and place onto your baking sheet. I like to use silpat as it places a non stick barrier between the baking sheet and your cookie while still allowing them to brown. Bake 10 minutes.
- Allow the cookies to cool on pan a few minutes before removing them to cooling rack.
- Now enjoy those deliciously soft and chewy gooey chocolate chip cookies.
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