| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 3 dozen cookies |
Ingredients
- 2/3 cup (1 1/3 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 cup firmly-packed dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- One 6-ounce package semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F, positioning one of the oven racks in the middle of the oven.
- Using an electric mixer, beat together the butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the electric mixer to low and slowly add the dry mixture to the wet mixture. Stir in the chocolate chips.
- With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on ungreased cookie sheets. Bake until lightly browned, 8 to 10 minutes. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 97 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 14 mg |
| Sodium | 47 mg |
Reviews
I followed the recipe almost perfectly, except I used less flour, butter and sugar. The cookies were flat, crispy on the outside and chewy inside. I loved the lion & taste! Usually my cookies are cake like, but these are buttery goodness.
Way too much flour. Ended up with 12 dry scones. Super unhappy
This is my go to chocolate chip cookie recipe now. The dark brown sugar truly makes a difference. Anyone who tries them loves them. A good tip, cream your sugar and butter for at least 3 minutes, add the eggs and cream another 7 minutes. When adding the dry ingredients only mix until it comes together 30seconds to a minute most. Genoa keep the gluten from making your cookies tough. Makes all the difference in any cookie recipe.
Easy basic recipe, but they are just OK…nothing that I would rave about. I like the comment that says she adds a tbsp of molasses…i think that would add some good flavor. These were lacking flavor and that wow factor. I do however LOVE Trishas cranberry white chip cookies…those are AMAZING!
These are fantastic! The only adjustment I made was to use light brown sugar and added 1 Tablespoon of molasses. They turned out great!
Me and my family made these around Christmas time it was so good we have made them every year. I am a food critic from New York and it’s hard to impress me. But these cookies are so gooey and chewy that we made two batches.
This is my new go-to recipe!!! It’s super easy and so soft and chewy! Because it seems to be an issue, I used an OXO 1.5 tbs cookie scoop and I got 32 cookies. I also added a little more chips and definitely use dark brown sugar. I also take my cookies out when some would think they weren’t done. Let them sit for a few minutes as they continue to cook a bit, but stay nice and soft. I love this recipe!! Easy and delish!!!!
I just tried these and they baked up perfectly! The only thing I will do differently next time is omit the kosher salt they are too salty
Not sure why anyone would give this a poor review (ie all it tasted like was butter and sugar- duh! That’s what it is haha). This recipe is legit! I had to use light brown sugar and about a tablespoon of molasses since I was out of dark brown sugar. This seemed to work out fine! I made bigger cookies, so the yield was less…this resulted in cooking them a few minutes longer too! I will 100% make these again. PS…my dog approves (he was given a non chocolate piece of a cookie!)
This is the best chocolate chip cookie recipe when the cookies are no more than a couple of days old. I keep a batch of the dough in my fridge at all times and bake them off as needed.