My Favorite Chocolate Chip Cookie Recipe

You really can’t go wrong with chocolate chip cookies. I’ve been following this recipe for more than 30 years, and the cookies are magnificent every single time; although they’re not always edible.

Just follow these easy steps for delicious cookies (and a kitchen full of mess) in less than an hour. Although the main characters have changed over the years, cooking with my daughters and grandkids is an absolute joy!

Step 1: Get out the heavy, WWII-era electric mixer. It weighs about 50 pounds, so you might need some help lifting it to the counter. But insist that you DON’T need help and try to get it yourself so it topples over, nearly shattering the tile.

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Step 2: Position your chair just right. Make sure no one helps you scoot the chair to the counter. Demand that you do it yourself.

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(“No help! I’ll do it. I’m fine.”)

Step 3: Find the recipe and make sure you have all the ingredients. (Which we didn’t. We were out of chocolate chips, so we improvised with M&Ms. Improvisation is encouraged.) (Make sure to eat lots of M&Ms before dumping the rest in the dough.)

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Step 4: Add 1 cup of butter, 1 c. brown sugar and 1/2 c. sugar to the mixer. Turn it on, scream and cover your eyes saying, “Too loud!”

As the mixer works, smash 2 eggs hard against the counter until they break and start oozing egg whites. Then put them in the bowl. Sometimes a little shell in the batter doesn’t hurt. (Again, INSIST on breaking the eggs yourself. You don’t need help, dammit!)

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Step 5: After adding 1 tsp. baking soda, 1/2 tsp. salt and 1 tsp. vanilla, carefully measure 2 1/2 c. flour, and then dump half of it on the floor as you pour it into the mixing bowl. This makes for some creative calculations as you try to determine how much actually made it into the dough.

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(Measured flour: pre-dumping.)

Step 6: Drop BIG spoonfuls of dough onto a cookie sheet. Use your fingers if necessary, making sure to lick each finger, your hand and the spoon before grabbing more dough. This adds an element of Russian Roulette to your cookie adventure.

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Step 7: Bake at 350 for 10-11 minutes. As soon as you remove the cookies from the oven, shove one in your mouth so the lava-hot melted chocolate can burn the skin off your tongue. Repeat as necessary.

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(Ringo the Dog walks slowly toward the cookies, hoping for some dropped remnants.)

After using this recipe for decades, I’ve developed a resistance to salmonella, most cold/flu viruses and scurvy. Enjoy!

4 thoughts on “My Favorite Chocolate Chip Cookie Recipe

  1. OMG! This is exactly what happens when I make anything with my children. The only battle I win is the wash your hands before you begin baking, after that…well it’s Germ-a-polooza!! Licking, scratching, dropping, measuring (not), and finally staring in to the oven until items are baked and not quite ready for eating. This results in arguing with me about not warning, again, that things that come out of the over are..wait for it, HOT! Great post.


  2. Whitworth, C Angelica

    How are you my beautiful stranger. … My new email is cawhitwort007@gmail. Com..

    LOVE to hear from you

    From my Android phone on T-Mobile. The first nationwide 4G network.


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