The recipe I used for my Chocolate Chip Cookie Pie? Like I mentioned in that post, I used the leftover batter at the end to make about a dozen chocolate chip cookies. A good home chocolate chip cookie recipe makes such a difference!
They were soft, moist, and chewy — just the way homemade chocolate chip cookies should be! There’s nothing like freshly homemade chocolate chip cookies made from scratch right out of the oven. I also tend to find that I don’t have the best luck use store-bought dough: they tend to burn at the bottom really quickly while the middle of the cookie hasn’t set… and it’s just plain annoying.
These cookies, I found, to be perfect!
For quantity purposes, I’ve halved my Chocolate Chip Cookie Pie recipe, but you can use the original quantities if you are making a huge batch of cookies.
- 1 stick of unsalted butter, at room temperature
- 1/4 a cup of granulated sugar
- 1/2 a cup of [packed] light-brown sugar
- 1/2 a teaspoon of salt
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 cup PLUS two tablespoons of all-purpose flour
- 1/4 teaspoon of baking soda
- 1 cup of [milk] chocolate chips
To make your Chocolate Chip Cookies:
- Preheat your oven to 325 degrees. Line your baking sheet [with foil, etc.] for easy cleanup.
- In a bowl, add your butter along with both type of the sugars and then beat on low to medium speed until the mixture is light and fluffy.
- Next: add in the salt, vanilla, and egg. Beat until everything is well mixed together. Add in your flour and baking soda and mix to combine everything. Lastly, stir in the chocolate chips.
- Take even sized amounts of dough, and roll into a ball. Place on your baking sheet, leaving space in between each one.
- Bake in your preheated oven for 12-14 minutes, or until they are golden brown.