Recipe: Chocolate Chip Cookies

Full disclosure: I am not a food blogger, so when I share recipes, I am sharing simply because it’s something my family enjoys and it’s easy enough for me to make.  With that said, today I’d like to share my go-to cookie recipe!

My favorite thing about this recipe is the versatility.  You can interchange the “fun” ingredient — the chocolate chips — with a lot of other ingredients and easily get a variety of cookies.  This is the perfect recipe to make in bulk, divide, add different treats as the filler, and you’re set!  Some of my favorite alternative fillers include M&Ms, festive sprinkles, peanut butter or butterscotch chips, white chocolate + macadamia nuts, or dried fruits like cranberries + chocolate or white chocolate chips.

Check it out, and be sure to pin it for later!



  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips

   *can be interchanged with chocolate candies, white chocolate + macadamia nuts, dried fruit, etc.


  1. 1.  Pre-heat oven to 325 degrees (F). Grease cookie sheet or line with parchment paper.
  2. 2.  In a small bowl, sift together flour, baking soda, and salt. Set aside.
  3. 3.  In a medium bowl, cream together melted butter, brown sugar, and sugar until blended.
  4. 4.  Beat in the vanilla, egg, and egg yolk until creamy.

5.  Mix in the sifted, dry ingredients until just blended.
6.  By hand, stir in the chocolate chips.
7.  Roll cookie dough (approx. 1/4 cup at a time) into a ball then place onto the prepared cookie sheets, spacing about 3 inches apart.
8.  Bake in oven for about 15-17 minutes.
9.  Cool on baking sheets for a few minutes before transferring to wire racks to finish cooling.

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