Aren’t chocolate chip cookies synonymous with “home cooking?” I wish I had a dollar for every cookie I’ve baked over the years.
We prefer them fresh and hot out of the oven so I make my batches small, usually a half-batch at a time. Yes, I know it would be more efficient in the long run to make a humongous batch and freeze the dough in rolls, but then that would be a project in itself and I’ve got enough projects.
I can whip up a batch of these cookies and have them on the cooling rack in less than 15 minutes, including baking time and cleanup.
As a young homemaker I searched for a consistently good cookie recipe. My cookies often turned out flat and greasy and soggy from cooling on a plate.
I know there are scientific reasons for this but I don’t want to know.
For years I’ve made this recipe (and learned to cool them on a rack instead of a plate), and I can’t think of one time that they didn’t turn out just right. Except for the time I forgot the baking soda. We use less sugar than the original recipe and they taste just fine.
Here’s my version of “Never-Fail Chocolate Chip Cookies”:
(note: this is the half-batch recipe so as not to frighten you with the quantity of ingredients)
Never-Fail Chocolate Chip Cookies
Mix together:
1 1/2 sticks softened butter
1/2 cup sugar
1/2 cup brown sugar (I actually use 1/3 cup each of the sugars)
1 egg
Mix in:
1/2 tsp. salt
1 tsp. baking soda
2 cups flour
Mix in: 1 1/2 to 2 cups chocolate chips
Bake for about 10 minutes at 350 degrees. Cool on rack.
Charlotte Siems
I'm a happy wife and mom of 12 who lost 100 pounds, shrinking from size 22W to 6 with the T-Tapp workout. I've homeschooled for 26 years, baked a million cookies, taught T-Tapp and kept things together (and mostly sane) at home. I love to help people find practical, real-life solutions for home, family, fitness and business--no guilt or perfection needed!
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