A simple, kid‑approved classic from my kitchen to yours.
When I first started making these, they weren’t exactly a hit with the creatures. They’re picky, cautious, and deeply suspicious of anything new. But after a few tweaks over the years, this recipe has become one of their all‑time favourites. It’s straightforward, reliable, and produces the kind of chocolate chip cookies that disappear embarrassingly fast in my house.
🧂 Ingredients
- 1½ cups all‑purpose flour
- ½ teaspoon baking soda
- ½ cup butter, softened
- Âľ cup packed light brown sugar
- ÂĽ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
🔥 Instructions
Step 1
Mix the flour and baking soda in a small bowl and set aside.
In a second bowl, cream together the butter, brown sugar, and salt until completely smooth and lump‑free.
Step 2
Add the egg and vanilla. Beat until fully combined.
Step 3
Add the flour mixture and beat slowly until all the flour is incorporated. Scrape down the sides of the bowl.
Fold in the chocolate chips.
Step 4
Preheat oven to 350°F. Position the rack in the lower third of the oven.
Line two baking sheets with parchment paper.
Spoon heaping teaspoons of dough onto the sheets, spacing them about 2 inches apart.
Step 5
Bake for 11–14 minutes, or until lightly golden around the edges.
Cool on the baking sheet for at least 5 minutes before serving, or 20 minutes before storing.
Cookies keep up to 3 days in an airtight container at room temperature.
If you’re not into the classic chocolate chip cookies try our family favourite Carlisle classic oatmeal chocolate chip cookies