Drop Cookies: Chewy Chocolate Chip

If there's one coolie that stands out as the cookie of all cookies, it's got to be the chocolate chip cookies. Chewy and moist, this soft and popular cookie has been around forever. It's delicious and wonderful, and should be a staple in any baker's repertoire.


This recipe is as simple and uncomplicated as the cookie itself. Most of the ingredients can be easily found in your pantry, so it's a great place to start. You'll find many different recipes around for this cookie, most similar in nature. This one is easy to adapt if you'd like to add nuts or other goodies to your cookie.


Ingredients


⅓ cup white sugar
⅓ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 tsp vanilla
1 egg
1⅓ c all purpose flour
1 tsp baking soda
¼ tsp salt
½ - 1 cup chocolate chips


Preparation


Because this dough does not require refrigeration, you can bake them immediately. So preheat your oven to 375°F. Using an electric mixer, combine white sugar, brown sugar, and butter in a large bowl until the mixture is light and fluffy. Add vanilla and egg and beat until smooth, about 1 minute.


From this point on, you'll use a wooden spoon to mix. While you could use an electric mixer, it will spray flour at you and isn't any quicker anyway. So put away the electric mixer and place flour, baking soda, and salt in the bowl with the sugar mixture. Using the wooden spoon, mix well. Make sure all the flour is incorporated. When you're sure everything is mixed, add the chocolate chips. How many you add is up to you. I like more chocolate chips rather than less, but you might like less. If you're adding nuts or other bits to your cookie, this is when you should do so. Make sure everything is evenly mixed.


Drop dough by rounded tablespoons onto a nonstick cookie sheet. If you don't have a nonstick sheet, use nonstick liners or even parchment paper on a traditional cookie sheet. Keep 2 inches between cookies to allow them to spread. Do not flatten. They will spread on their own.


Bake at 375°F for 9 minutes. You can make smaller cookies, dropping them by rounded teaspoons, but you'll have to reduce baking time. 7 minutes for smaller cookies is usually sufficient. Either way, allow cookies to cool on the pan for 2 minutes. Then transfer to wire racks to cool completely.


This recipe makes about 18 larger cookies. The recipe is easy to double and freezes well, so it's simple enough to make a larger batch and bake as needed.


Store cookies in an airtight container. Or just eat them. I know my batches rarely last longer than an hour. Hardly enough time to put them away.