What can you say about a chocolate chip cookie that hasn’t already been said? Everyone and their great aunt Ruth has their own version of this quintessential staple in the American diet. You really cannot reinvent the wheel with this one. The only thing I can say is that this recipe has made a lot of people really happy for a long time.
I have been making these little pieces of happiness since I was very little. It is the first recipe I learned to make. Of course, I learned from the best. My mom is known for her chocolate chip cookie recipe and mine is just a slight addaption of hers.
I can’t say that I have ever met someone who didn’t like chocolate chip cookies. Whoever said that a way to a man’s heart is through his stomach forgot to add “…with chocolate chip cookies.” because these will get you some serious brownie points (or cookie points).
I have been asked by quite a few people why I have not put this recipe on my blog yet when it is by far the recipe I have made the most. When I say the most I mean that I have probably made thousands of these in my lifetime.
I used to make them even more often than I do now and my family would happily eat them everyday and never get sick of them. I have been trying so many new things since starting my blog, though, that I haven’t been making them quite as much. I still make them about once a week and for any form of gathering or party.
If you don’t already know this, I am currently living in Chile and there are some challenges with ingredients. So, not to be self-promoting or anything but I think I should get kudos for creating a chocolate chip cookie without the usual ingredients. Yesterday I posted my Chilean version of brown sugar which is what I use to make these. If you don’t live in Chile, don’t let this info turn you away. I am writing my all-American version and I will put my Chilean tweaks in the notes.
It has taken a while to come up with a recipe for chocolate chip cookies that is even remotely close to what we could make in the States. This is as close as I have gotten. If you can even find chocolate chips here they are outrageously expensive so I use chopped semi-sweet chocolate.
You may ask “Why are you calling these Chocolate Chip Cookies if they do not actually have chocolate chips in them?”. Well, I have always made them with chocolate chips and I still would if I had them. I am also writing my recipe with chocolate chips in it the way I used to do it.
It is fun to live where so many people have never tried real chocolate chip cookies before, like ever. I didn’t know that was possible. Sharing one with a chocolate chip cookies virgin is like showing a blind man the sun for the first time.
When I was little I used to imagine going back in time wearing jeans and a T-shirt and showing people all of the amazing technology that we have here in this time. I would try to imagine what they would say and how they would react. My fantasy usually ended with them bowing to me like the ewoks on Star Wars (Pretty ridiculous what you think when you are a kid.)
Anyway, this is similar to the feeling I imagined having in that scenario. It’s awesome.
I am a very indecisive person and I couldn’t make decisions on these pictures. I try to keep pictures to a minimum in my posts even though I sometimes take hundreds. I took even more than usual with this recipe because, hello, chocolate chip cookies (enough said). The only decision I was able to make was not to decide.
It might actually be a good thing to overload you with pictures. It is all part of my new secret plan (that won’t be so secret once I tell you.). It goes like this: You will find at least one picture that you really like, fall in love with it, post it everywhere you can think of, and my cookies will become famous. Because, come on, chocolate chip cookies were made to go viral.
- 1 cup butter (2 sticks), softened (not melted)
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 4 cups all purpose flour
- 2 cups(350g) semi-sweet chocolate chips or chopped chocolate
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer or with hand mixer. Scrape sides of bowl and add eggs; beat until fluffy. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. If you are using a hand mixer you may have to hand stir the last cup of flour into the dough. Stir in chocolate and line a cookie sheet with parchment.
- Roll into golf-sized balls and place about 2 inches apart on baking sheet. Bake for 8 - 10 minutes until edges start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
If you live in or near Chile you can use The Gringa’s Chancaca Version of Brown Sugar