Matty Matheson's Traditional Chocolate Chip Cookies - Easy to Remember Recipe

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

In a bowl, measure out 2 and 1/4 cups of all-purpose flour.

Add 2 cups of chocolate chips to the flour.

Measure and add 1 cup of light brown sugar to the bowl.

Measure and add 1 cup of softened butter to the bowl.

Measure and add 1/2 cup of white sugar to the bowl.

Crack 2 eggs into a measuring cup to show that it's about 1/2 cup, then add to the bowl.

Add 2 teaspoons of vanilla extract to the mixture.

Add 1 and 1/2 teaspoons of baking soda to the flour and mix it in, then set aside.

Add 1 teaspoon of salt to the mixture.

Cream together the softened butter, light brown sugar, and white sugar until the mixture is airy and changes color, using a hand mixer for about 5 minutes.

Add the flour and baking soda mixture to the creamed mixture until fully incorporated, being careful not to overmix.

Fold in the chocolate chips until fully incorporated.

Prepare a baking sheet or use a silk pad for baking cookies.

Scoop the cookie dough onto the prepared baking sheet, spacing them out appropriately.

Preheat the oven to 350°F (175°C).

Bake the cookies for 12 minutes, checking for doneness as ovens may vary.

Let the cookies cool on the pan for a couple of minutes before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Allergens