Classic Chocolate Chip Cookies

Last Friday Michael needed 70 cookies for a school lunch event he was co-hosting. So Lydia and I got to spend the morning baking! That girl is seriously happiest standing right next to me on a stool "helping" in the kitchen. And I was shockingly able to convince her till the very end that cookie dough is icky (lies) and we shouldn't eat it! Haha. 

I posted a photo of these cookies on my insta story and got a lot of comments/questions about the recipe! It really is pretty perfect. Nothing fancy, no browned butter or secret ingredients, but as far as basic chewy chocolate chip cookies go these are always winners. Over the years at least a dozen people have asked me for this recipe!

A few tips: 

- It really does make a world of difference to let the butter sit on the counter for a few hours (or in this case over night) to soften. Every time I try and microwave soften butter it ends up being half hard and half melted. 

- As with most cookie recipes, I use way more vanilla than called for! 

- Just put everything in your mixer. Saves time and dishes and precious arm muscles! Gotta save up my strength for hauling around two kiddos ya know.

- Beat the wet ingredients forever, but right when the dry ingredients are combined stop mixing.

Classic Chocolate Chip Cookies!

Ingredients: 

- 1 cup softened butter

- 1 cup (plus a little!) brown sugar

- 1 cup (minus a little!) white sugar

- 2 eggs

- 2 tsp vanilla

- 3 cups flour

- 1 tsp baking soda

- 1 tsp salt

- chocolate chips 

Directions: 

- Preheat oven to 375*

- Mix together butter and sugars

- Add eggs and vanilla

- Cream together 

- Add dry ingredients

- Make balls and put on a slipmat-lined baking sheet

- Bake for 7+ minutes and check! You don't want to overbake them!

(Mine took exactly 7 minutes and 20 seconds, but every oven is different.)

- ENJOY!

Recipe adapted slightly from Cheryl Flake's :)