Summary
There are few things more comforting than warm chocolate chip cookies, and, if you’re anything like me, you wouldn’t mind having a cookie (or 3) every day of your life. With this simple recipe, you can keep that dough on deck to give into your sweet tooth every once in a while, have a quick snack on hand for the kids, or impress your friends, family, and coworkers with a quick dessert that is super easy to transport, ship, and share.
Yes, it’s so easy that you could make enough to enjoy and share! (Maybe. Hopefully. If you’re feeling generous.)
Your Grocery List
Pantry Items
- White sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Chocolate chip cookies or chocolate chunks
Dairy
- Unsalted butter
- Eggs
Equipment/Tools You’ll Need
- Oven – set to 350º F
- Stand mixer or electric hand mixer – it is possible to cream the sugar and softened butter together by hand if that’s your jam
- Cookie or baking sheet
- Non-stick spray for cooking/baking or parchment paper – this helps prevent the cookies from sticking and keeps clean-up easy
- Rubber spatulas – their flexible edges are the best for getting every single drop of batter/dough out of the mixing bowl; my favorites are from IKEA (since we have one in town), but they’re also sold on Amazon, and elsewhere I’m sure
- Measuring cups/spoons
- Mixing bowls – either use the bowl of the stand mixer or a mixing bowl with tall sides to prevent dough from flying all over the kitchen
- Spoon, for scooping dough
- Cooling rack (optional, but recommended) – after baking, cookies should be left on the cookie/baking sheet for a few minutes to help the bottoms solidify enough to be transferred to the cooling rack for the rest of the cooling process
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