Easy and Incredibly Delicious Chocolate Chip Cookies Your Family Will Love

Making chocolate chip cookies at home shouldn’t be difficult or call for too many ingredients. Lucky for you, I have one that fits the bill. Check out these incredibly easy and super yummy chocolate chip cookies. Even your children can make this one with little to no help!

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Chocolate Chip Cookie Recipe

Ingredients:

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 stick softened butter (not melted)

• 1 large egg

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3/4 cup semi-sweet chocolate chips (Nestle TollHouse makes an allergen-free brand we can use)

Instructions:

To start, preheat oven to 375 degrees. Mix in a bowl or in standing mixer the sugars, butter, and egg. Next, stir in flour, baking soda, and salt. Lastly, stir in the chocolate chips.

Next, line two cookie sheets with parchment paper. Use a small spoon (like a soup spoon) to scoop out dough. Approximately a tablespoon’s worth. Roll into a ball in your hands. Do not make the balls too thick or the cookie will be too thick and not the best texture. Place the dough balls evenly spaced on the cookie sheets.

NOTE:

We have found the best scoop for this dough is this ice cream scooper. It makes the perfect sized cookie when baked. It also allows for a uniform cookie when preparing large batches for bake sales or to be frozen for later.

Now, bake cookies for 11-13 minutes.

Allow cookies to cool for at least 2 minutes before sampling. Remove cookies from cookie sheet and onto a serving tray or plate.

Enjoy your deliciously easy chocolate chip cookies with a tall glass of raw milk or homemade vanilla ice cream.

Did you notice what was missing from these chocolate chip cookies?

This may be the first time I’ve ever baked anything that did not require vanilla extract.

I’m not sure why and I did not miss it. I couldn’t even think about vanilla flavoring over the incredible texture of these not too done, not too gooey chocolate chip cookies.

You probably won’t either.

My son, the chocolate chip cookie connoisseur

We have a homeschool makers’ market coming up this spring and my son is going to bake cookies and other goodies to sell to our community.

He has decided to take on trying other chocolate chip recipes we find that do not require peanut butter.

Chocolate chip cookie recipes have been found on the bag of flour we use as well as the bag of allergen-free chocolate chips. He has made both.

One of the recipes calls for shortening or Crisco which we are vehemently against using in our own cooking so he substituted butter. Naturally the results were a little off base from the original recipe.

I say all this to say that THIS recipe is delicious but has proven time and time that they are best served out of the oven with a cold glass of milk. The older they become, the less tasty they are. This here easy chocolate chip cookie recipe has more “crunch”. All chocolate chip cookie recipes he has made call for both granulated sugar and brown sugar.

Different sugars mean different texture?

In our family, we use organic raw cane sugar and we make our own brown sugar like THIS. Perhaps that is why this recipe tastes more sugar-crunchy while other recipes we’ve made are more fluffy/cakey?

In summary, my son is learning through trial and error that softened butter and melted butter create different consistencies in cookies. Lots of error but our family is certainly enjoying the benefits of testing and the learning process of homemade cookies without all the fake ingredients.

Southern Cookbook Recipes

We own quite a few.

It’s fun to make heirloom recipes from some of the church ladies I remember growing up with. A way to preserve history and keep memories alive through food.

I have to assume that when church ladies’ organizations are putting together their cookbooks, everyone is assuming someone is writing a chocolate chip cookie recipe. But in reality, no one actually is writing that one.

This is what I think happened anyway in my multiple church cookbook quest to find a good chocolate chip cookie recipe.

My church’s cookbook had a recipe that called for Bisquick mix which I do not use and I did not have the brain space at that moment to figure out how to make that mix. That recipe got the axe quick-like.

Another recipe in a different southern-woman-group written cookbook called for peanut butter in the CHOCOLATE CHIP COOKIES! We have a peanut allergy in this family so that’s, of course, a hard no for us. I didn’t want to use my limited brain space energy THAT day to figure out what reason the peanut butter was in that recipe. Maybe to use less real butter? Still not sure.

I finally was able to find a recipe we had all the ingredients for because we keep them in our pantry all the time and was peanut-allergy-friendly for our son. Tweaked the recipe a small bit but who doesn’t do that to most recipes!? I know I sure do.

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If you try this recipe, come back and leave a comment or share a picture on Instagram or Pinterest so I can see it! I can’t wait to see what you do with this one.

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