Rich and soft with just the right bittersweet notes from dark chocolate—there’s nothing like a delicious chocolate chip cookie!
Ruth Graves Wakefield is credited with inventing this classic treat in 1938. However, while the legend is that she came upon it by accident, she stated that she developed the recipe on purpose! Her goal was to give her customers at the Toll House Inn a change of pace from a butterscotch nut cookie with ice cream that they often ordered at the Inn. She certainly accomplished more than she expected there!
My recipe makes around 40 cookies, so it’s great for a crowd! If you want to make this with a colorful twist, simply switch out the chocolate chips with your favorite M&Ms (the classic milk chocolate is always good, but my personal favorite is the dark chocolate). If you’re in the mood for something sweet, this will be perfect!
Chocolate Chip Cookies
2 3/4 cups all-purpose flour (add 2 TBSP for high-altitude)
1 tsp baking soda
1/2 tsp salt
1 1/4 cup butter, room temperature
2 cups brown sugar, packed firmly
2 tsp vanilla
2 cups chocolate chips
Preheat the oven to 350F. Sift together the flour, baking soda, and salt into a bowl; set aside.
In a large mixing bowl, cream together the butter and brown sugar over medium-high speed until light and fluffy. Add in the vanilla, then add in the eggs one at a time, beating well between each addition. Slowly add in the flour mixture to the wet ingredients, stirring together only until the flour is incorporated into the batter. Fold the chocolate chips into the batter.
Scoop the batter into 2-TBSP balls, and place them 2 inches apart on a parchment-lined baking sheet. Place in the oven, and bake for 8-10 minutes, until the edges are lightly browned. Let cool before serving.
Makes about 40 cookies.