Irresistible Chocolate Chip Cookies

Written By: Mary Beth Evans

 This recipe is for a single batch of Chocolate Chip Cookies.  I like to make a double batch and put them in a zip lock in the freezer. They are even better frozen!


2 sticks of softened unsalted butter (I use a microwave to soften)
1 cup white sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
2 ¼ Cups flour
1 tsp salt
1 tsp baking soda
2 cups of chocolate chips


Preheat oven to 375 degrees

In an electric mixer beat brown sugar, white sugar and the butter. My mixer is free standing so I crank it on and work on the other ingredients…basically beating it to death!

Add vanilla and eggs (one at a time) and continue beating until mixed thoroughly. Shut mixer off.

In a separate bowl sift the flour, baking soda and salt.  Turn mixer back on and slowly add to butter/sugar mixture. Add two bags of chocolate chips and beat until thoroughly combined.

Line cookie sheets with parchment paper (this makes a big difference). I use two tablespoons and drop out 12 to a cookie sheet.

Bake for 10 minutes or until dark golden brown and flat. Remove cookies promptly and cool on rack.

To learn how you can use this recipe for a worthy cause read here: Cookies for a Cause.