This is one of the easiest chocolate chip cookie recipes you can make, and they taste like you planned them that way from the start.
WHY YOU'LL LOVE THIS RECIPE
These cookies come out with those crispy, golden edges and a soft, tender center that's exactly what a great chocolate chip cookie should deliver.
INGREDIENTS
Here is everything you need: Butter, Sugar, Brown sugar, Egg, Vanilla extract, Self-rising flour, Salt, Mini chocolate chips, and Chocolate chips
In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
STEP 1: CREAM THE BUTTER AND SUGARS
Add the egg and vanilla extract to the creamed mixture and mix until fully combined and smooth.
STEP 2: ADD THE EGG AND VANILLA
Add the self-rising flour, salt, and 1 cup of the mini chocolate chips along with all of the regular chocolate chips. Mix until just combined.
STEP 3: ADD THE DRY INGREDIENTS AND CHOCOLATE CHIPS
Scoop the dough into 1-tablespoon portions. Roll each ball in the remaining ½ cup of mini chocolate chips and place on a parchment-lined baking tray.
STEP 4: SCOOP AND ROLL
Bake at 350°F for 15 to 18 minutes, until the edges are golden and slightly crisp and the centers look just set.
STEP 5: BAKE
Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack.
STEP 6: COOL AND SERVE
VARIATIONS
Customize this recipe with various add-ins like flaky sea salt for a salty-sweet contrast, or chopped walnuts for nutty depth.
STORAGE TIPS
Store cooled cookies in an airtight container at room temperature for up to 5 days.To freeze, place baked cooled cookies in a freezer-safe bag for up to 2 months.
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