I’m not sure about everyone else, but my husband and I absolutely LOVE chocolate chip cookies. There really isn’t anything better than a warm, gooey chocolate chip cookie for dessert after a long day.

This recipe always turns out perfectly, is so customizable, and is super easy to make! No need to chill the dough or worry too much about the specifics, these cookies are ready to go right away.

Chocolate Chip Cookies

If you have a stand mixer, definitely break it out for this recipe. If not, use your hand mixer or be ready to get quite the arm workout in.

This recipe makes about 2 dozen cookies, but don’t feel like you have to bake them all at once. I currently have half of the dough frozen and waiting for the next time we want some cookies in the house!

Ingredients

• 2 sticks (1 cup) of salted butter (MUST be at room temperature)
• 1 cup of sugar (brown or white, I use this one)
• 2 eggs (room temperature if you can, but I often forget)
• 1/2 tbsp molasses (only use if you don’t have brown sugar)
• 2 tsp vanilla (let’s be real, we wanna TASTE the vanilla. I highly recommend using real vanilla, it makes a huge difference)
• 2 cups all purpose flour
• 1/4 cup cocao powder
• 2 tsp baking soda
• 2 and 1/2 cups of chocolate chips
• optional any fillings you want, including crushed nuts, varying types of chocolate chips, etc
• optional flaky sea salt

The Process

1. preheat your oven to 350 degrees and prep a steel or aluminum cookie sheet. I find that the metal makes for the best texture when baking.
2. In a bowl, beat butter and sugar together until fully combined and smooth. Add eggs, molasses, and vanilla, then beat until creamy. Add the flour, cocao powder, and baking soda, beat until combined.
3. Stir in the chocolate chips and any fillings you would like
4. use a spoon to scoop a small amount of dough and roll into a ball. I typically make by balls about the diameter of a 50 cent piece.
5. place on cookie sheet about 2 inches apart, you should be able to place 12 cookies on one sheet.
6. place into the oven and allow to cook for 12 minutes, until the cookies are just set on the edges. They should be a little bit floppy looking, especially if you attempt to transfer them off of the tray when they first come out of the oven. However, when they cool, they will stay soft and chewy.
7. add flaky sea salt when they first come out of the oven and enjoy!

Thanks for reading along and I hope you enjoy! Please give our other dessert recipes a try, too.