Preheat oven to 375F. Mix butter, sugars, egg,
and vanilla thoroughly. In a separate bowl, mix
flour, soda, and salt. Gradually add flower
mixture to butter mixture. Add chocolate chips.
Mix well. Drop by teaspoonfuls onto an
ungreased cookie sheet.
Tips and tricks
Putting parchment paper on the cookie sheet
helps keep the cookies from sticking and makes
clean up much easier.
To double the recipe, I use 4 cups of flour
instead of three. In Mexico City, I use about 4
1/2 cups of flour.
The butter doesn't have to be softened, but I
think it makes a better cookie.
I start the butter mixture mixing in a stand
mixer. While that mixes, I put the flour and
baking soda in a bowl, turn off the mixer, then
add the salt to the flour. I mix the flour
mixture, scrape down the butter mixture, then
add the flour mixture to the butter mixture.
Mixing it up
You can substitute oatmeal for some of the
flour for more texture.
Instead of using just chocolate chips, I'll do
a half a bag of chocolate chips and a half a
bag of peanut butter chips/white chocolate
chips/butterscotch chips (or a mixture of
three). I may mix chocolate chips and mini
M&Ms. The mini M&Ms don't dry out the cookie
like regular sized M&Ms seem to. I've also cut
up Andes mints and mixed them in with the
chocolate chips. Whatever I decide to put in
the cookies, I usually do a half a bag of
chocolate chips and about a cup of whatever I'm
mixing in. You can add more or less depending
on your preferences.
The doubled recipe usually makes about 4 - 4 1/2
dozen cookies, depending on the size of the
cookie.
Serving
Suggestions
Serve hot with cold milk!
Originally Submitted
5/19/2015
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