This recipe for chocolate chip cookies has been a family favourite since I was a young girl and is now one of my own family’s. My mom (Julia) got the recipe from one of my sister’s classmates when we used to live in Edmonton, so we can’t fully take credit for it. Thank you, Samantha! It is super easy but also super delicious! What I love about this classic recipe is that you can get away with just using ONE bowl – make sure it’s glass or microwaveable – and requires LESS THAN TEN ingredients, most of which you’d already have in your pantry, LESS THAN TEN steps and only about TEN minutes baking time!
Whenever I have a craving for something sweet – which can be often – and want to make something quick, this is my go-to recipe. I have it on speed dial, you could say and don’t need to get out our recipe binder for desserts
My mom made some over the Christmas break and brought them as a treat when we got together for sledding and skating. Before my sister had a chance to eat one, the dozen or so had disappeared. Mind you, it was chilly and calories were being burnt trying to stay warm. Plus there were seven young kids and hot chocolate being served. So yeah… if you snooze, you lose.
Here’s the recipe:
JULIA'S (formerly Samantha's) CLASSIC CHOCOLATE CHIP COOKIES
INGREDIENTS:
• 1/2 cup unsalted butter, softened (either by leaving out or melting in microwave for about 30 seconds)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 and 1/4 to 1 and 1/2 cups flour – your choice; I usually use whole wheat
• 1/2 cup chocolate chips – semisweet/dark/minis/your choice!
INSTRUCTIONS:
1. In a large bowl, cream or melt (in microwave for 30 seconds) butter. Add sugars and beat well.
2. Add egg and beat well.
3. Add salt, baking soda, vanilla extract, then mix well.
4. Add flour, one cup at first, then mix well.
5. Add remaining flour and mix again until well combined.
6. Add chocolate chips and stir together until evenly distributed.
7. Drop batter by teaspoonfuls onto ungreased or parchment lined cookie sheets. Can fit about 8-9 cookies on one sheet.
8. Bake for about 10 minutes or until golden brown in a 350 degree oven. I like to take them out a bit sooner so they’re not fully set on top. For a crispier cookie, leave in the full 10 minutes.
Makes about 16-18 cookies!
This is a great cookie recipe!!