I know chocolate chip cookies are generally pretty basic, but lately they’re the one dessert I’ve really been craving. I very much believe in eating healthy and working out regularly, but even more than that I believe in balance. I give myself one cheat meal (sometimes cheat DAY, shhh) per week, and these chocolate chip chunks of love hit the spot every time. They are super quick and easy to make, which makes me wonder why people even bother with store bought dough because home made cookies are soooo much better!
Funny story about this week’s batch…I was making my cookies to take to a friend’s house for dinner last night when my night got completely ruined. After I set my first tray aside to cool, I went upstairs to shower quickly while my second set baked in the oven. When I came downstairs I saw my dog licking his lips like he just had the treat of a lifetime. I ran to the kitchen, and lo and behold 5 of the 8 cookies from the first batch were missing. I immediately went into panic mode because chocolate is poisonous to dogs. After spending 30 minutes on the phone with poison control, I had no choice but to stay in to monitor my dog in case he got sick. Luckily he ended up being fine, probably because he’s almost 100 pounds, but I had to miss dinner with friends…which resulted in me eating my feelings with way more cookies than I’m willing to admit. Moral of the story: don’t put your fresh baked cookies on the counter where your furry friends can reach them.
These babies have just the right amount of crunch on the outside and the perfect chew on the inside so give them a go this weekend and I guarantee you’ll never NOT make them from scratch ever again.
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
1 cup room temperature unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 large eggs
10-12 ounces semi sweet chocolate chips (depends how chocolate-y you want your cookies). My favorite are Ghirardelli.
- Preheat oven to 350 degrees. In a small bowl, whisk together flour and baking soda. Set aside.
- In a large bowl, combine butter with both sugars with an electric mixer until fluffy. Add salt, vanilla, and eggs until mixed. Add flour mixture slowly until fully combined. Stir in chocolate chips with a spoon or spatula.
- Drop heaping tablespoon size chunks of dough two inches a part onto an ungreased baking sheet.
- Bake until cookies are light golden brown, 10-15 minutes (depending how large your chunks are). Remove from oven, let cool 1-2 minutes on baking sheet and transfer to wire rack or serving dish to finish cooling. Yields 20-25 cookies.
***The dough freezes really well, so if you’re like me and only want a few cookies at a time, freeze portions of your dough in sandwich bags to save for whenever you’re craving something sweet!