The most classic cookie in the history of cookies is finally here! Chocolate chip cookies are the one thing everyone can agree on— they’re timeless, delicious, and all around amazing. I should know, I finished off 66 cookies in like a week. With the help of my family but… you get the point. 

Rumor has it that if you say my name three times, I will appear with a tray full of cookies. Melt in your mouth chocolate chips with a perfectly chewy cookie and a cold glass of milk.

But since I won’t be appearing in your house today, let me tell you how I make the cookies instead.

LET’S GET BAKING!

Gather your ingredients! In a medium-sized bowl, sift together the flour, baking soda, and salt. Set aside.

Next, beat together the butter, vanilla extract, brown sugar, and granulated sugar in the bowl of an electric mixer until light and fluffy. This should take around 5 minutes. Scrape down the sides of the bowl as needed.

Whisk in the eggs one at a time until incorporated. Add the flour mixture, and mix on low speed until there are no traces of flour left. Finally, add in the chocolate chunks (or chips!) and mix until the pieces are evenly distributed.

I only use 1 cup of chocolate because my family prefers less, but you can add another cup if you would like! It doesn’t change anything 🙂

(If you’re wondering why the quantity pictured is more than what the recipe calls for, it’s because I always double the batch when I’m making chocolate chip cookies. As it is, half of it disappears when I’m baking the cookies themselves!)

Chilling is optional, but I prefer to refrigerate the cookie dough for at least 2 hours— they’re a lot nicer and fluffier this way. If you’re chilling them, cover the dough with a piece of plastic wrap and pop it in the fridge until the dough is firm. The dough can also be chilled overnight if you want them ready for something special.

We’re nearly there!

Preheat your oven to 350°F and line a large baking sheet with a silicone baking mat or parchment paper. Scoop out 1.5-2 tablespoons of dough and evenly space them onto the prepared baking sheet. I use a #40 cookie scoop that holds 1.5 tbsp of dough.

Bake for 12-13 minutes or until the edges are beginning to turn golden. Allow to cool on the baking sheet for around 5 minutes and then transfer to a wire rack.

And we’re done! The cookies can be stored in an airtight container at room temperature for up to 1 week, but… I doubt they’ll last that long anyway 😉