THE Chocolate Chip Cookie

Bold statement, but it’s true. This is a tried and true recipe for a freaking awesome chocolate chip cookie. I figured I would finish off my 12 Days of Cookies with a classic.

The secret for these cookies is to take them out of the oven when they’re puffy and still look a little raw. Then, leave them on the baking sheet for an extra 5 minutes while on the counter, and then transfer to a cooling rack. The puffiness will settle down, and you’ll have a great looking cookie.

Okay but look at that dough. IT LOOKS SO GOOD.

THE Chocolate Chip Cookie


  • 1 Cup Butter
  • 1 Cup Brown Sugar
  • 1/2 Cup White Sugar
  • 2 tsp Vanilla
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cups Flour
  • 1 1/4 Cup Chocolate Chips (Semisweet or Milk)


  1. Preheat oven to 375F. Line your baking sheets with parchment paper.
  2. Mix butter, sugars, eggs and vanilla together until light and fluffy. I usually let mine mix for 2-3 minutes.
  3. Sift together the salt, flour and baking soda. Slowly add the dry ingredients to the wet mixture.
  4. Stir in chocolate chips.
  5. Scoop cookies onto parchment paper about 1 heaping tsp in size (these are going to be relatively small cookies – I fit 2 dozen on my baking sheet 6×4)
  6. Bake cookies on the middle rack in preheated oven at 375F for 6-8 minutes depending on how soft you like your cookies. I always bake mine for 6 minutes.



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