No matter how many other kinds of fancy cookies I make, classic chocolate chip cookies will always be my favorite. And these are incredible!

I’ve made these cookies three times over the course of 5 days. The recipe says to keep adding flour beyond the amount called for until you get a dough that is easy to work with your hands. I learned through my trial and error process that the more scone-like you want your cookies, the more flour you add. This is what my first attempt looked like.



I added about a cup extra of flour to make it so it didn’t stick to my hands and they turned out very dense and scone-like. I liked them, but they weren’t my favorite.

On my second attempt, I added about ⅓ cup more flour and those were my favorite of all three. Those are pictured at the top of this post. They were the perfect size, texture, and flavor for me.

For some reason, when I made the cookies the same way the third time, they flattened out. They were still delicious, but not as good as the second try.


So I guess the trick with this recipe is to make it how you like it! I know some people prefer more crisp cookies, while others like more cake-like ones. It’s entirely up to you how you want them to turn out! Or you can do what I did, and make it a bunch of different ways! Tryst me, it’s fun, and it makes everyone in your household very happy.




Chocolate Chip Cookies


•8 tablespoons of salted butter

•½ cup white sugar (I like to use raw cane sugar with a coarser texture)

•¼ cup packed light brown sugar

•1 teaspoon vanilla

•1 egg

•1½ cups all purpose flour (more as needed – dough should be thick and dry)

•½ teaspoon baking soda

•¼ teaspoon salt

•¾ cup chocolate chips


1 Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

2 Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

3 Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

4 Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.

5 Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.