When my kids have to take a snack to school, this is one of my go-tos. They are affordable, simple, and what kid doesn’t like chocolate chip cookies? I just make them and wrap them up individually with saran wrap to make sure that they stay soft until they can enjoy them. When I make them at home, they have to be kept in an air tight container at all times…if they make it that long! Check out what they are saying about this recipe over at All Recipes:
“I have tried quite a few chocolate chip cookie recipes, and this is by far the BEST!”
You can keep looking for chocolate chip cookie recipes if you want, but this is going to be the best one you ever find.
Ingredients
2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed Domino brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups Hershey’s semisweet chocolate chips
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Quick Tip: Use Crisco instead of butter for a fluffier cookie.
Thanks again to All Recipes for this ultimate cookie recipe!