I find myself baking a lot of things, but I always seem to come back to the simple chocolate chip cookie. After trying a lot of different variations on different recipes, I’ve decided that this recipe turns out the best results.
Ingredients
- 2 1/2 cups of flour (plus 3 teaspoons)
- 3/4 teaspoons of salt
- 1 teaspoon of baking soda
- 8 tbsp of butter
- 1 1/2 cups of brown sugar
- 1/2 cup of granulated sugar
- 2 eggs
- 1 1/2 tsp of Vanilla
- 2 cups of semisweet baking chocolate chips
Steps
- Combine the flour, salt, and baking soda in a medium sized bowl. Stir until combined.
![](https://thespearheadmagazine.com/wp-content/uploads/2020/05/IMG_4570-2-768x1024.jpg)
2. Cream the softened butter with the brown sugar. Once combined, add in the white sugar. I used a stand mixer but this can be done with an electric hand mixer as well. If using a stand mixer use the whisk attachment.
![](https://thespearheadmagazine.com/wp-content/uploads/2020/05/IMG_4572-768x1024.jpg)
3. Mix the eggs and vanilla in with the butter and sugar
![](https://thespearheadmagazine.com/wp-content/uploads/2020/05/IMG_4574-768x1024.jpg)
4. Slowly mix in the flour mixture with the sugar mixture. Mix on low speed until combined.
![](https://thespearheadmagazine.com/wp-content/uploads/2020/05/IMG_4578-768x1024.jpg)
5. Stir in the chocolate chips with a hand whisk or a spatula
![](https://thespearheadmagazine.com/wp-content/uploads/2020/05/IMG_4579-768x1024.jpg)
6. Line a sheet pan with parchment paper. Create 1 – 1 1/2 inch balls of cookie dough and lay them on the sheet ~ 3 to 4 inches apart from one another. Flatten with the bottom of a spoon.
![](https://thespearheadmagazine.com/wp-content/uploads/2020/05/IMG_4580-768x1024.jpg)
7. Bake for 14-16 minutes in the preheated oven. The cookies should turn out like this.
![](https://thespearheadmagazine.com/wp-content/uploads/2020/05/IMG_4582-768x1024.jpg)
And enjoy! These cookies are great with milk, straight out of the oven, basically in any circumstance. This recipe makes around eighteen cookies.