These basic chocolate chip cookies are easy to prepare, and they are delicious!
The all-butter cookies are made with plenty of chocolate chips, but do feel free to add a few more. They can be made with the addition of nuts, as well.
If you crave something a little different, try one of the variations below the recipe instructions.
- 1 cup butter (room temperature)
- 1/2 cup sugar
- 1 cup brown sugar (firmly packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 to 3 cups semisweet chocolate chips
- Optional: 1/2 to 1 cup chopped nuts
- Heat the oven to 375 F.
- In large mixing bowl cream the butter and sugars until light. Beat in the eggs and vanilla until well blended.
- Sift together the flour, salt baking powder, and baking soda; stir into the first mixture, blending well. Fold in chocolate chips. If desired, fold in chopped nuts.
- Chill, if desired.
- Use a cookie scoop or gently shape into balls about 1 1/2 inches in diameter and place 2 inches apart on an ungreased or parchment paper-lined cookie sheet.
- Bake in the preheated 350 oven for 8 to 10 minutes, or until edges are light brown. Makes about 4 to 5 dozen cookies.
- Instead of all semisweet chocolate chips, use all or half butterscotch chips, peanut butter chips, or white chocolate chips. Or use miniature semisweet chocolate chips.
- For mint chocolate chip cookies, use chocolate mint chips in place of the semisweet chips, and replace the vanilla extract with 1/2 teaspoon of mint extract.
- For white chocolate macadamia nut cookies, add 2 cups white chocolate chips and 1 cup of chopped macadamia nuts.
- Add about 1/2 cup of toffee or Heath Bar chips for extra buttery flavor and candy crunch.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|