Chocolate Chip Cookies

One thing I really don’t do well are chocolate chip cookies…… matter which recipe I use or how I tweak it or what I change…they never come out just right.  I’ve even made friend’s recipes where the cookie was so soft and fluffy and delicious and mine are flat and brown!   I’ve gotten new ingredients, used different types of cookie sheets, used a silpat, cooked for less time, cooked for more time………FLAT AND OR BROWN!  I am a chocolate chip cookie failure!  You will see as I post chocolate chip cookie recipes how randomly different they all turn out, but they are never soft, chewy and light…..sometimes flat, sometimes brown and flat, sometimes big and brown…you get the idea!  They always taste great..sometimes amazing, but they don’t look it!  If anyone has any other tips or can explain what I’m doing wrong….please comment!  I’ll try anything!

So here is one of my MANY chocolate chip cookie recipes…that landed me with some HUGE, FLAT, (BUT DELICIOUS) cookies!  This is probably my favorite recipe I have for chocolate chip cookies….they are the softest and chewiest, but the flattest!


Chocolate Chip Cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter (unsalted) melted and cooled.
1 cup packed brown sugar

1/2 cup sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

1 1/2 cups semisweet chocolate chips  (I use whatever I have….this time I did half semi sweet and half milk chocolate chips)


Preheat the oven to 325°F .    I used silpats on my cookie sheets this time!  If you don’t have them….I highly recommend them for baking cookies!

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon.

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden.  Cool on baking sheets for a few minute and then transfer to wire racks to cool completely. Makes 12-14 BIG cookies.  

ENJOY!!!!  I know we did!!!


I like to eat my chocolate chip cookies with peanut butter on them….or dipped right into the peanut butter jar.  And of course with a glass of milk!


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Keepin it Real since February 18, 2014

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