Chewy Chocolate Chip Cookies

Calling all cookie lovers! This is my favorite chocolate chip cookie recipe. The only difference is that I bake my cookies at 325 degrees. I take them out of the oven at 15 minutes and let them cool on the pan to finish browning, because there should be a law against overbaking any kind of cookie!

I make a massive batch of these once a month. I always bake one pan of cookies and then shape the rest of the cookie dough into balls and freeze for 6 hours, or until I remember to take them out of the freezer 😉 Once I take them out of the freezer, I put four frozen cookie balls  into ziplock bags (because there are four of us) and put them back in the freezer for later. Then every other or day or so I’ll take out a ziplock bag and bake up 4 cookies lickity-split, like I’m Martha Stewart or something 😎

Want to know a baker’s secret? Always cream your butter and sugar for at least 5 minutes. Set a timer! Once you start doing this you’ll realize that you’ve probably been creaming it for one minute every other time before. I don’t know if this is a real baker’s secret, but I learned it on Google many years ago and everyone likes my treats 😊 This will make the batter so light and fluffy and you’re guaranteed to get a few extra cookies out of it. I’m all for extra cookies…

☛  Cook at 325 degrees for 15 minutes and let them cool on the pan to finish browning.
☛  Cream butter and sugar for at least 5 minutes.

Best Chocolate Chip Cookie Recipe

Until my next delivery ❤


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