World’s Easiest Chocolate Chip Cookie Recipe

Name: World’s Easiest Chocolate Chip Cookie Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 3/4 cup softened butter; 3/4 cup granulated sugar; 3/4 cup firmly packed brown sugar; 2 large eggs; 1 1/2 tsp. vanilla; 2 1/4 cups plus 2 tbsp AP flour; 1 tsp baking soda; 3/4 tsp salt; 1 12 oz package of chocolate chips

in Recipes on 05/14/16

World’s Easiest Chocolate Chip Cookie Recipe

We are not joking when we says this is the easiest chocolate chip cookie recipe and it’s yummy too

What’s better than a hot chocolate chip cookie straight out of the oven? Nothing, and it’s that much better when you have a glass of cold milk with that warm, gooey chocolate chip cookie. There are a million recipes out there for chocolate chip cookies, but to be honest, we think this one is the best, we may be biased though. This recipe is simple, quick and next to impossible to mess up! You could say it’s the chocolate chip cookie recipe for dummies 😉

This simple cookie recipe can be prepared in about five minutes, combined in another five and about ten to fifteen minutes to bake. Think about this…you are 20-25 minutes away from enjoying the best cookie you’ve ever eaten.

Start out by pre-heating your oven to 350 degrees. This is an important step that a lot of people take for granted. You can’t make a great cookie in a cold oven.

Get your mixer out. I, personally use a stand mixer, it is my favorite because it allows me to mix and pour ingredients at the same time. Take 3/4 cup room temperature butter, 3/4 cup granulated sugar and 3/4 cup firmly packed brown sugar.

Here’s where you can make an important decision. Do you like to use light brown sugar or dark brown sugar? I used light brown sugar this time but either one is great, it just depends on your personal preference. Beat the three ingredients together until creamy.

You’re going to want to add in the two eggs, one at a time while your mixer is going. Go ahead an add 1 and 1/2 teaspoons vanilla or vanilla extract. Mix until all combined thoroughly.

Grab a bowl. In the bowl, combine 2 1/4 cups flour plus another two tablespoons flour, 1 teaspoon baking soda, and 3/4 teaspoons salt. After it’s all mixed together, start spooning it in your wet mixture, with the mixer on. If you are hand mixing, make sure the dry and wet is completely mixed together gently before adding the next spoonful of dry ingredients.

Once everything is combined, add in the chocolate chips. You’ll need a 12 oz package. I am a fan of mixing up chip flavors. Sometimes, I’ll have semi-sweet in the cabinet and other times, I’ll have dark or milk chocolate. Once in a while I even mix the chips together and add them to my batter. It just depends on my mood as to what kinds of chocolate chips I use. Make sure they are combined well in your cookie mix.

If you like walnuts or pecans in your cookies, go ahead and add them in. They will give the soft, gooey cookie a nice crunch. I did not add nuts in this batch.

Use a small scoop to measure out the dough. Using non-stick liners on the cookie sheets, scoop out the mix and put them on the pan. This recipe will make about two dozen medium to large cookies. Using the scoop also ensures completely round cookies.

The cookies will bake 10 to 15 minutes in the oven. Once they are slightly brown on the top, you’ll want to pull them out. Cookies (just like anything else coming out of the oven) will continue to cook once they are out until they cool. After they have set for about 3 minutes, take them off the cookie sheet and place them on cookie cooling racks.