I’m going basic today. You wanna know why?
Because life, everyone. It can be stressful and overwhelming, and I’m in the middle of a crazy week welcoming teachers back and getting them set up. So do you know what I need?
Cookies. Chocolate chip cookies. The easiest, simplest recipe. You ready?
Being ready is hard. Whenever I’m talking to people without kids who are thinking about becoming parents, they often worry about being ready. That’s just silly, because nobody is ever ready to be a parent. You jump in and do your best and that’s kind of how it goes.
Of course, some people know they’ll never be ready, and that’s cool.
Teachers never feel fully ready for the start of school either. It’s funny, because we do it every year. Still, we work all week to get our classrooms set up and lessons planned because we know that come the first day, the kids are with us and we have to be totally good to go. There’s still that nagging doubt about being actually ready, even with maximum preparation.
Personally, I’m never ready to turn down a chocolate chip cookie. Who’s with me?
There are as many chocolate chip cookie recipes out there as there stars in the sky. Well, maybe not that many. But close. Why? Because everyone has a different idea of what the perfect chocolate chip cookie is. Chewy or crispy? Thin or thick? Soft or crunchy?
This recipe ignores all the drama and just combines simple ingredients to make a cookie that serves as a nice middle ground. It’s crispier at the edges but soft in the center, and it’s neither ultra-thin nor pillowy thick. It’s just…a cookie. You dig?
Listen, life is busy these days and all I really want to do when I get five minutes of alone time is sit around and eat chocolate chip cookies. I’m ready for that, and I’m guessing that you are, too. Let’s do it!
1/2 cup butter, softened to room temperature
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1 teaspoon vanilla
1 and 1/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
- In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy. Add the egg and vanilla, stirring until smooth.
- In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the mixer, stirring until just combined.
- Using a spatula, fold in the chocolate chips.
- Cover the bowl and chill the dough anywhere from two hours to overnight.
- When you're ready to bake, preheat the oven to 350. Cover two cookie sheets with silicone baking mats or parchment paper.
- Form the cookie dough into tall mounds of about an inch or so in diameter and place two inches apart on the cookie sheets.
- Bake for 10 minutes. Remove from the oven and cool completely. Store in an airtight container.