Recipe: Super Easy Chocolate Chip Cookies

Updated April 2014; originally published September 2012.

If you’ve been in search all your life for the perfect chocolate chip cookie, search no more. You’ve just found them. That sounds a bit braggy, but I can back that claim.

These super easy chocolate chip cookies are DELECTABLE. The secret ingredient is the brown sugar! Never use white sugar in your chocolate chip cookies again! Brown sugar makes the cookies crispy on the outside and soft (and basically awesome) on the inside. Just because they’re easy, doesn’t mean taste will suffer. This recipe is a household favorite!
2 cups self-rising flour (*gasp*)
1 and 2/3 cups firmly packed light brown sugar (I have used dark brown in a pinch, and it works, but light is preferrable)
1 stick (113 grams) of room temp salted butter
2 large eggs
1 tsp vanilla extract
1 package semi-sweet chocolate chips (11-12 ounces)
1. Preheat Oven to 350 F
2. Cream butter until it begins to lose its color.
3. Add brown sugar, mix well, but don’t overmix.
4. Add eggs and vanilla, mix well, but don’t overmix.
Note: My original recipe said finish by hand – and since the batter is soft, it’s easy to do.  But I have since used my mixer to finish the cookies and found that they work just as well.
5. Add flour in 2 parts, mixing on low after each addition.  Don’t overmix.
7. Fold in chips (or mix them in on low for just a few seconds).
8. Drop by spoonfuls onto no-stick baking sheet and bake for about 11 minutes or until your desired level of doneness. I have made these cookies in every size, from polite little 1″ cookies all the way up to “embarrassingly big, but I still ate it.” We like to do a batch really soft and gooey, and then we like to do a batch a bit more brown and crispy. That way we have cookies for all our moods!
9. Pour milk. Prepare for trip to heaven.
These warm up beautifully in the microwave for about 13 seconds each for that “just baked” taste.
Happy baking!
~ Peggy

7 thoughts on “Recipe: Super Easy Chocolate Chip Cookies

  1. Peggy….I’m trying this today! I need to go to the dollar general and get the self rising flour, though. I don’t keep it in the house because….I will ALWAYS accidently use it in another recipe that does not call for it….so I have to hide if from myself.

    Love you and hope you have a good Sunday.


  2. Peggy – hoping you can help. We recently moved to Oahu and I am having a devil of a time getting a decent batch of chocolate chip cookies. In Kansas, the cookies always came out sort of fluffy – here they always turn out flat and hard. What adjustments do I need to make? Will self-rising flour do the trick?

    • Hey Rachel, If you’ll notice, my recipe calls for self rising flour! So if you’re following this recipe, you should already be using that. I baked a batch of these a few nights ago and I dropped them in balls onto the cookie sheet and they ended up quite thick. The brown sugar makes them super crispy on the outside, even if they’re a fuller (taller) cookie.

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