Classic Chocolate Chip Cookies Recipe

This is for my friend, Kara that likes flat or rather, classic chocolate chip cookies. The higher the sugar content and less time mixing the cookie dough allows them to spread out and become crispy along the edges.

A bonus, you don’t need to chill the dough and can bake right away. The brown sugar keeps them chewy. If you want them to be crisp throughout, substitute all white sugar. Want them chewier, swap the amounts of white and brown sugar. However, if you like puffier chocolate chip cookies, try out this recipe instead!

I think what I love most about the chocolate chip cookie is how easy it is to please others with such little effort. There is something about handing over a plate of cookies that will brighten just about anyone’s mood. They are also super easy to customize to your liking. Toss in some nuts, coconut, use a little less sugar, change up the flour. Use dark instead of semisweet chocolate. Simply, this little cookie is the black dress of the baking world.

If you make this recipe for classic chocolate chip cookies, please tag us on Instagram! Jackson loves to look at pictures of all kinds of food.

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Classic Chocolate Chip Cookies

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Less sugar than the original creation, but still sweet and a classic American cookie.

Prepare: 15 minutes mins

Bake: 10 minutes mins

Servings: 2 dozen

Ingredients

• 1 cup (150g) flour
• ¾ cup (170g) chocolate chips
• ½ cup (113g) softened butter
• ⅓ cup (75g) brown sugar
• ⅓ cup (67g) white sugar
• 1 large (50g) egg
• ½ tsp (3g) baking soda
• ½ tsp (2.5mL) vanilla
• ½ tsp (2.5g) salt

Instructions

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• Preheat oven to 375F (190C.)
• Combine flour, baking soda and salt in small bowl.
• In large bowl, beat softened butter and sugars until creamy.  Beat in the egg and vanilla until smooth. Stir in flour mixture just until blended.  Fold in chocolate chips.
• Drop 1 tbs of batter approximately 2" (5cm) apart on a baking sheet.
• Bake 8 – 12 minutes. (The center will be soft and edges golden brown.) Cool on baking sheet for 2 minutes; remove to wire rack to finish cooling.

Notes

Do not be tempted to over-bake as they finish setting as they cool.

For a thinner cookie, reduce temperature to 350F (180C) and bake 10 – 14 minutes.