Is there anyone who doesn't like chocolate chip cookies? Whether your idea of perfect chocolate chip cookies is right-out-of-the-oven warm or sneaking one out of the cookie jar the next day, chewy or crispy, with or without nuts, we all know the best cookie is one that's homemade. Surprise your favorite person with these cookies or just make them for yourself as a treat after a rough day.
This classic chocolate chip cookie recipe is easy to make. The first step is to mix together one large egg, two tablespoons of milk and one and a half teaspoon vanilla extract in a small bowl. Set the liquid aside for a few minutes to come to room temperature while you preheat the oven and sift together the all-purpose flour, salt, and baking soda. Then use a hand or stand mixer to cream together the butter, white sugar and brown sugar on medium-high speed until the mixture is light and fluffy. Add the liquid in slowly, then add the dry ingredients (also slowly, to avoid flour going everywhere).
Mix in the semisweet chocolate chips by hand so you don't over mix the cookie dough. Then use a large spoon to drop the dough onto lightly greased or parchment paper-lined cookie sheets. Bake until the edges of each cookie start to turn golden brown, which should take a total time of about 10 minutes. Let the chocolate chip cookies cool on the baking sheet for a couple of minutes and then move them to a wire rack to cool completely. We won't tell if a couple of the warm cookies end up not making it to the cooling rack.
Our Grandma's Classic Chocolate Chip Cookies
- 1 egg
- 2 tbs whole milk
- 1 1/2 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup unsalted butter, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar, lightly packed
- 2 cup semisweet chocolate chips
- Preheat oven to 375 F.
- Whisk to combine egg, milk, and vanilla. Set aside and let warm to room temperature. Sift together flour, salt, and baking soda. Set aside.
- Cream together butter and sugars on medium-high speed until the mixture is light and fluffy. Reduce speed and slowly add egg mixture. Gradually increase the speed and mix until well combined.
- Slowly add the flour mixture, scraping the sides of the bowl as necessary, until combined. Stir in the chocolate chips.
- Drop by large spoonfuls onto greased or parchment lined pans. Leave at least 2 inches between cookies.
- Bake until edges are beginning to brown, about 10 minutes. Remove from oven and let cool on pan for 1-2 minutes before transferring to a wire sheet to cool.
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