Chocolate Chip Cookies

Dowd Simpson

02 Aug, 2015

One thing that is always or almost always in our home is a fresh batch of homemade chocolate chip cookies. It is one of my favorite desserts and one of the very few I can say no to, especially right out of the oven. It is a natural go to for a "welcome to the neighborhood" or "get well soon" or "just because we love you." Aside from the obvious of deliciousness, the other reason I treasure chocolate chip cookies is because of the baking process. Two of my three children climb onto the counter (the other confined to a high chair for participation) eagerly wanting to help because they know that with the helping comes the anticipation of a spoonful of batter devoured prematurely, its hopes of becoming a baked goodie destroyed by the stinky finders of toddlers. And as if that amazing mixture of uncooked butter, eggs and chocolate wasn't enough sugary goodness, they watch the heat of the oven transform the dough into the perfect, slightly crispy on the outside, gooey gooey on the inside, chocolate chip cookie that I hope they will forever associate with fond memories of their childhood.

I don't have just two eagerly anticipatory, salivating mouths, but four professional taste testers. Three children and one husband...asunder. The temptation is too much. The desire overwhelming. To eat or not to eat. To it even possible? The smell, it glides into every corner and crevice of the house, slipping under closed coors and through cracked windows, winding its way into the hearts and noses of every member of our home, and possibly every person reading this post, beckoning...come and enjoy, taste and see, savor the sweetness.

So here is my recipe for my chocolate chip cookies!


A little bit more than 2 1/4 cups of flour

1 tsp salt

1 tsp baking soda

3/4 granulated sugar

3/4 baked brown sugar, slightly heaped and overflowing

2 eggs beaten

2 sticks (8 oz) melted butter and then cooled

1 tsp vanilla extract

1 1/2 cups semi sweet chocolate chips

Preheat the oven to 375

Mix the flour, salt and baking soda together in a small bowl.

In a separate large bowl, mix together the butter, eggs and vanilla extract. Add and mix the sugar and the brown sugar. Stir intermittently the small bowl of flour mixture and lastly add in the chocolate chips.

Place the bowl of batter in the refrigerator for ten minutes.

Line three baking sheets with tin foil.

Spoon the batter of desired size onto the foiled baking sheets.

Cook for 9-12 minutes (it depends on your oven and the weather - seriously) and remove. Do not transfer the cookies to a cooling rack until after allowing them to sit for 10 minutes on the warm baking sheets.