These Simple Chocolate Chip Cookies are otherwise known as a back pocket recipe. The kind can you whip up at a moment’s notice without having to pull a dusty old cookbook from the shelves. I have a few – a marinara sauce, black bean chili and now these cookies.
There aren’t any complicated measurements like 2/3 or ¾ plus 2 tablespoons. The ingredients are straightforward – 1 cup butter, ½ cup each of brown sugar and white sugar, vanilla and so on. It makes it insanely easy to memorize for when you have a cookie emergency, which is a common occurrence in my house.
If I had to describe my ideal cookie – buttery with crispy edges and pockets of melted dark chocolate chunks, than these Simple Chocolate Chip Cookies would be it. They are are soft, and melt in your mouth amazing.
Chopping up a dark chocolate bar instead of using chips ensures you get the maximum chocolate to cookie dough ratio. Plus, it melts better. Enjoy!
If you decide to take a chance on these Simple Chocolate Chip Cookies, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped dark chocolate
- Preheat oven to 350 degrees F.
- In a stand mixer fitted with a paddle attachment, cream together butter and both sugars, until lightened in color, about 4 minutes. Add in vanilla extract, and egg. Mix until fully incorporated.
- Pour in all-purpose flour, baking soda, and salt. Beat together until a slightly sticky dough forms. Fold in chocolate chunks.
- With an ice cream scooper, plop rounds of dough onto a greased cookie sheet an inch apart. They will spread so be cautious. Bake for 12 minutes for a slightly underdone doughy middle, and 14 minutes for a soft cookie. Serve warm with a glass of milk.