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Homemade cookies are always the best cookies! And our favorite cookie to make is chocolate chip. What’s not to love? A delicious brown sugar cookie littered with chocolate chips so every bite is full of chocolate. It’s absolutely decadent and goes perfect with a cold glass of milk!
These cookies are so delicious, it is hard to have just one! They make an excellent after school snack or tossed in the lunch box to enjoy all week long!
This cookie is like any other cookie. Cream the butter and sugars together until light and fluffy. Add the vanilla and egg and beat well. Add flour, salt and baking soda along with chocolate chips and stir until the flour is combined. Scoop onto a cookie sheet — my daughter is using the Epicure 2 tablespoon Prep Pro Scoop to scoop our cookie dough which is such an easy scoop to use and perfect for kids to use too — you can find this awesome scoop in 2 tablespoon or 1/4 cup size here: https://annmariehum1.epicure.com/en-ca/product/prep-pro-scoop-2-tbsp
We baked half of the cookies to enjoy now and then scooped and froze the rest so anytime we want cookies, we can pull out a few of them to bake. I always bake them from frozen and they turn out wonderfully every time. The cookie dough will keep up to 6 months in the freezer. It is the easiest way to have homemade cookies in a pinch.
Be sure to freeze individually so the cookies do not freeze into a block of cookie dough and then it is simple to pull out just a few or as many as you need!
Bake at 350F for 8 to 10 minutes or until lightly golden.
You can also change up these cookies by adding butterscotch chips, white chocolate chips, peanut butter chips or even mint chocolate chips. You can also toss in some chopped nuts if you like. The dough is very versatile!
The Most Perfect Chocolate Chip Cookie
1/2 cup butter
6 tbsp granulated sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
1-1/2 cups flour – we used white organic
1/2 tsp salt
1 tsp baking soda
1 cup chocolate chips – we used a mix of dark chocolate and milk chocolate
Cream butter and sugars together until light and fluffy. Add egg and vanilla and mix well. Add half of the flour, salt and baking soda and stir well. Add remaining flour and chocolate chips. Mix until combined. I add the chocolate chips with the last of the flour so the chocolate is dispersed throughout the cookie and they all do not sink to the bottom of the cookie.
Scoop. We found the cookies to not spread much. Place cookies on cookie sheet, about 2″ apart. Bake at 350F for 8 to 10 minutes or until lightly golden. Gently loosen from cookie sheet and let cool slightly before removing to cooling rack. Let cool. Store in airtight container.
You can also freeze the unbaked cookie dough to enjoy fresh baked cookies any time! Scoop and freeze. Once frozen, place in an airtight container and store in the freezer up to 6 months.
enjoy from Our City Homestead to yours