Extraordinary Chocolate Chip Cookies

I’ll say it in two words: make them.

These cookies are super easy to make and so, so delicious. They’re the perfect potluck contribution or gift for a friend, and no one ever complains when they find a couple of these in their lunch bag! They’re also the highlight of our farm team meetings. 🙂

Everyone seems to love these cookies! People are always asking for the recipe. My mom found the original on a bag of Hy-Vee brand flour, but she’s tweaked the preparation method over the years.

This is a very foolproof recipe… we’ve made it countless times, and I can’t remember a single flop! Note: These cookies do NOT take themselves out of the oven; foolproof does not mean absentminded-proof. Just trust me on this one… chocolate chip cookies aren’t very delightful when hard and crunchy.

Some tips… make the cookies small and don’t overbake them. Let the edges barely brown before pulling them out; they’re at their absolute best when they’re soft and kind of chewy. Don’t forget the milk!

These cookies taste best the day they’re made, but we often stick what we don’t eat that first day in the freezer to preserve that freshly-baked taste. (60+ cookies in one day is a stretch… even for a family of ten. 🙂 ) When you want some cookies, you can eat them frozen… we’ve been known to do that… or let them thaw at room temp.

Chocolate chip cookies are definitely a family favorite. What is your favorite cookie? Let me know in the comment section!

Extraordinary Chocolate Chip Cookies

Ingredients:

1 ½ cups real butter, softened
1 ¼ cups brown sugar, packed
1 ¼ cups granulated sugar
2 eggs
1 tablespoon vanilla extract
2 teaspoons baking soda
½ teaspoon salt
4 cups flour
1 (12 oz.) bag chocolate chips

Beat the butter and sugars together until light and fluffy.

Beat in the vanilla, eggs, baking soda, and salt.

Add the flour one cup at a time, stirring until just combined.

Mix in the chocolate chips… not too long unless you’re going for chocolate swirl cookies!

Roll into small balls and place on an ungreased cookie sheet.

Bake at 350 degrees F. for 9-11 minutes, until the cookies are just beginning to brown.

Let cool on the cookie sheet for a minute or two to stiffen up before removing to a cooling rack. Don’t leave them too long, though, or they’ll get over-baked just by sitting on the hot cookie sheet.

Enjoy with an ice-cold glass of milk!

Author: Laurel Jean

I am a Minnesota farm girl with a passion for glorifying my Savior Jesus. I love to write, cook, and work with my family on the farm.

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