Happy Tuesday, friends!
Just in time for BACK TO SCHOOL SEASON, today, I’m sharing MY BEST CHOCOLATE CHIP COOKIES!
This summer, my family got on a chocolate chip cookie fix. We started trying them from a variety of places and found our favorite on Nantucket at Claudette’s sandwich shop out in Sconset.
Once we found our favorite, I started trying to make a similar version at home based on what we loved best about Claudette’s: they’re buttery, they’re not thin, they had chocolate chunks instead of just morsels, and they had the perfect balance of salt and vanilla.
My family was really picky as I started whipping up my own batches until finally, I created what they deemed “my best”.
It took several attempts, but I do think you’ll find these not only delicious, but really easy too. Plus, you know me, my recipe only calls for one bowl (because who wants to wash a lot of dishes after baking?!).
Just in time for the first day of school, try this version for an easy homemade chocolate chip cookie.
Happy Back to School baking! xx
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My Best Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: about 1½ dozen cookies 1x
Description
Just in time for the first day of school, try this version for an easy homemade chocolate chip cookie.
Happy Back to School baking! xx
Ingredients
- 1 cup of unsalted butter, partially melted (about 45 seconds in the microwave)
- 1 cup of sugar
- 1 cup of packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon course sea salt
- 1 cup of semi-sweet chocolate chunks
- 1 cup of a good quality semi-sweet chocolate chips (we use Ghirardelli)
Instructions
- Preheat your oven to 350 degrees.
- Line or lightly spray your baking sheets. Set aside.
- In a large mixing bowl, beat your partially melted butter with both of your sugars until combined and a bit fluffy. Beat in one egg at a time followed by your vanilla. Next beat in your flour, baking soda, and salt.
- Once combined, stir in both of your chocolate chips.
- Scoop (I used a ¼ measuring cup) your dough on to the prepared baking sheets. Do not over-crowd the sheets.
- Pop the cookies in the oven for 10 minutes.
- The cookies should be lightly browned on the edges when you pull them out. Allow to cool and enjoy.
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