Chocolate Chip Cookies

Every kid on the planet loves a good chocolate chip cookie. So every mom should know how to make them. They don’t have to make them from scratch, but being able to put the dough on a pan, bake it, and serve is a must-have skill when there are kids in the house.

That being said, I’m pretty proud of my chocolate chip cookies. My husband goes crazy for them, and they are so easy to make. I always have the ingredients on hand just in case I get a craving for them. The best is to eat them straight out of the oven, but even days after they taste pretty awesome if you nuke them in the microwave. Room temp is good, too. Seriously. These cookies are just that awesome.

Here is the recipe:


2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. salt
2 tsp. vanilla
2 eggs
2 cups chocolate chips


Preheat your oven to 350 degrees. Grease a cookie sheet and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a mixer, beat together the butter and sugars until fluffy. Add the vanilla and eggs. Beat for one minute. Then add the flour mixture. Be sure that all ingredients are well-incorporated. Then add the chocolate chips. Your dough should be really thick. To test the consistency, scoop out a small ball with a spoon. If it holds its shape really well, your dough should be thick enough. Add more flour if the dough isn’t the right consistency.

Spoon 1 inch rounds onto a baking sheet, and leave about three inches between each cookie to allow for spreading. Bake for 8-10 minutes, or until golden brown.

If you bake your first batch, and the cookies come out looking like really flat puddles, your butter was too warm and loose. Refrigerate your dough for about twenty minutes and try again. This should solidify the fats in your dough to keep the cookies thicker.

Also, if you prefer softer cookies, use margarine instead of butter. It has less water in it, so less moisture evaporates, leaving you with a much softer cookie.

I hope you enjoy!