This recipe is by far my most requested, asked about, and if I’m being honest, loved baked good in my recipe book. I’ve made hundreds of chocolate chip cookies over the past several years as they are my husband’s all-time favorite (and Clyde is also a big fan) and they are a total crowd pleaser.
With the holidays right around the corner, I thought now would be the best time to share this most-loved recipe. Who doesn’t love a chocolate chip cookie and milk?! Let’s not forget SANTA…ha!
If not interested in making the full 3 dozen at once, I highly recommend freezing your extra dough to use at another time!
Serving Size: 3 dozen cookies // Prep Time: 25 minutes // Cook Time: 10-11 minutes
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 sticks of softened butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 eggs beaten
- 12 oz (or 1 bag) of semi-sweet chocolate chips
- Pinch of sea salt to top each cookie prior to baking
- Preheat oven to 375 degrees
- In a bowl, combine flour, baking soda, salt & cinnamon
- In a separate bowl (I use my KitchenAid mixer), beat together butter, granulated sugar, brown sugar & vanilla extract. Once combined, add in eggs until creamy.
- Beat in dry ingredients until dough is formed.
- By hand, mix in chocolate chips.
- Scoop each cookie onto prepared baking sheets and top with a tiny pinch of sea salt, if desired.
- Bake for 10-11 minutes or until edges are golden brown.
- Move to wire cooling rack.