Our Favorite Cookie Recipe {Hint: It involves chocolate chips!}

When I think of cookies, my mind immediately goes back to growing up and spending Saturday’s with my Grandmother baking cookies. It was always chocolate chip cookies and sometimes oatmeal raisin cookies, that we would bake. During the holidays’ other cookies would make appearances, but my favorite was always her chocolate chip cookies. She, like many of us, used the famous Nestle Toll House recipe on the back of their bags. Hers were always yummier because they were made by her. I love being able to bring my kids into the kitchen to bake with them. Things just seem to taste a little better with them around.

My recipe is an adaptation of the Nestle Toll House recipe. I like my cookies to have a crunch to them and be chewy at the same time. Sometimes they turn out more crunchy than chewy because I have kids and get distracted while baking. If only there was a magical thing that timed them! The key to my cookies is creaming the sugar and the butter together. I feel like that is the secret to getting the crunch and chew. Unless I over bake them because of said kids.

Here are the ingredients:

1 cup of soft butter
1 ½ cups of brown sugar
3 teaspoons of vanilla
2 large eggs
2 ¼ cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
1 package of Nestle Toll House Mini Semi-Sweet Morsels

Let’s get baking!

First, you want to preheat your oven to 375 degrees.

Next, get out your hand mixer or stand mixer. I use a stand mixer, it is just easier. You are going to cream your soft butter and brown sugar together for 3 minutes. Make sure it is nice and fluffy and a pale yellow color. I love the smell of butter and brown sugar, don’t you? I just want to stop right here and eat it, but let’s not, chocolate chip cookies are better with all the ingredients.

Once the butter and sugar are thoroughly creamed, add in your vanilla and mix. Then add one egg at a time, mixing each egg in before adding the next.

Now all your wet ingredients are mixed together. Time to start with the dry. I just dump everything in at once and turn on my mixer as slow as it possibly will go, for the most part, I don’t make a mess. BUT, if you aren’t that brave just add half of it in at a time.

Once all the dry ingredients are mixed in with the wet, add your chocolate chips. I love using the mini’s because they give a little bit of chocolate in each bite, but if you like larger chips or chunks feel free to use those.

Now, time to bake them! I love easy cleanup, I mean what Mom doesn’t? So, I always line my cookie sheets with foil or parchment paper.

My favorite gadget to use for cookies, besides my stand mixer, is a Pampered Chef tablespoon scoop. I get even cookies every time by using it. I get 12 cookies on each cookie sheet, then bake them for between 13-15 minutes, depending on the oven. Once they are golden brown and delicious looking, I pull them out and let them cool for a couple minutes on the cookie sheet then transfer them to a plate.