Chocolate chip cookies are the cookies I make most often. I buy the huge bags of semi-sweet chocolate chips and I don’t generally experiment too much with them. I either make the Toll-House version or Dorie Greenspan’s version.
I get quite a few questions on how to keep cookies from spreading. Personally I don’t mind a thin, chewy cookie but if you are looking for a fatter, fluffier cookie this is the recipe for you!
A few other tips to keep your cookies from spreading are:
- Use softened butter, not melted.
- Chill your dough for about 30 minutes.
- You can also scoop your cookie dough or if it’s a rolled dough go ahead and cut the cookies and refrigerate it on the cookie sheet before baking.
- Make sure your baking sheets have completely cooled in between batches.
- I find using a cookie scoop helps keep the cookies the same size.
I love this recipe because it is so simple and just has a few ingredients. My boys love to grab cookies on their way through because they are always hungry and always on their way to the next thing.
Yesterday the two older boys drove to the big city on their own to rent tuxedo’s for the upcoming prom. Once they arrived in the big city, their aunt was kind enough to escort them to the tux rental store, then they had lunch and drove back home. I’m still in shock that my boys are big enough to do these things without me. I will just eat a few more cookies and wonder where the time has gone!
If you have baking tips please share them in the comments here! I love learning new tips!
Easy Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1 egg
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Preheat oven to 375° F.
In a large mixer bowl add butter and beat with an electric mixer until creamy. Beat in egg. Add sugar and continue to beat until fluffy. Add vanilla, beating just until combined. Add flour and baking soda mixing until thoroughly incorporated. Fold in chocolate chips.
Scoop or spoon onto a greased or lined cookie sheet about 2 inches apart. Bake for 8 to 10 minutes or just until cookies are lightly browned around the edges. Cool on pan for 2 minutes and move to a wire rack to cool completely.