Soft and yummy chocolate chip cookies!

If I had to pick my favorite kind of cookie, it would definitely be chocolate chip. Hands down. Although, I will say that the classic snickerdoodle is a very very close second! Typically I make chocolate chip cookies by opening up a pack bought from the store and away I go. Since I’ve started on this journey of self discovery through baking, I decided to go for it and make my cookies from scratch. I had to of course research the heck out of the cookies to decide what kind I wanted to make. I settled on a recipes from Buzzfeed that I adapted to my own liking. It’s a very simple recipe and it’s great for beginners or even baking with children.


There is no need for an electric mixer, which is great since I don’t have one lol. We’ll be using melted butter so that makes it a breeze to mix up this cookie dough! Another note is that you can use whatever type of chip strikes your fancy. I mixed semisweet and milk chocolate chips. You can do all semisweet, all milk, all dark, or any combo that makes your mouth water! Alright, alright, I’ll stop yapping so we can get to the good stuff!


1 cup (2 sticks) salted butter* will be melted and cooled to room temperature

1 cup of packed light brown sugar

½ cup granulated sugar

2 ½ cups all purpose flour

Pinch of salt*

¾ teaspoon baking soda

2 large eggs

2 teaspoons vanilla

2 cups of chocolate chips**

*I use salted butter, so I just added an additional pinch of salt. If you are using unsalted butter please add 1 ½ teaspoon of salt

** In my batter I used 1 cup of semisweet and 1 cup of milk chocolate chips. I liked the combination, but you can use whatever you prefer.

How to bake the yummys:

  • I’m using a toaster oven- so no preheat, but if you’ve got a regular oven preheat to 350!
  • Melt the butter. If you can’t melt and cool ahead of time, you can melt 1 ½ cups of butter in the microwave and then stir in the last ½ cup of butter to help bring to room temperature. Set that aside for the moment.


  • Whisk both of your sugars together and break up the big chunks of brown sugar if necessary.


  • Let’s get the dry team mixed together in a separate bowl: add your flour, salt, and baking soda mixed together and set aside.


  • Add your melted butter to your sugar mix and whisk briskly for about a minute. You want to create a rich mixture.


  • Whisk your first egg into your butter/sugar combo. Scrape the sides.


  • Add your second egg and zee vanilla, and scrape the sides again.


  • Let’s introduce the dry team to your wet team in thirds, mixing thoroughly between additions. I used a silicone spatula to incorporate the dry into my wet mix.




  • Rest the dough in the fridge for at least 10 minutes. This helps to chill the dough (duh) and allows the flavors to mingle and marry. I had to run errands and let my dough rest for two hours lol
  • Scoop your desired sized cookies onto a cookie sheet that’s lined with foil and sprayed with nonstick spray- or parchment paper


  • Bake for 8-12 minutes at 350 or until edges are set and golden brown!


  • Get some milk and enjoy! Take a look at the slideshow below to see some of the fun extra shots!

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Chocolate Chip Cookies



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