Stupid Easy Trim Healthy Mama Chocolate Chip Cookies

This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!

Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

We finished most of the painting in our new house this weekend (well, Zach did most of it while I made food, cleaned up paint drips, and provided podcasts for entertainment) and we’re getting furniture delivered tomorrow and I can’t wait to see how everything comes together!

The picture below is our living room – I bought the rug last week and I adore it. The walls used to be a less-than-cohesive combo of grey, dark grey, deep red, and a flesh-y peach. The space seems so much more open and light without the crazy colors.

HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER (HOW TO MAKE EASY COOKIES FROM SCRATCH)
Like I said, these cookies are crazy easy, however here are a few notes!

1. Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it!
2. Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup), and do not use a knife to level the flour. Instead, fill the measuring cup over-full and shake off the excess until you have a level 1 cup.
3. Use LOTS of chocolate chips. Do I really need to explain this?!
4. DO NOT over-bake these chocolate chip cookies! I explain this more below, but these chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.

Ingredients

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (247 grams) lightly packed light brown sugar
• 2 teaspoons vanilla
• 2 large eggs, at room temperature
• 2 cups (340 grams) semi sweet chocolate chips

Directions

1. Preheat oven to 350ºF. Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt.
3. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips.
4. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.
5. Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.
6. Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
7. Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 5 days. See post for storage tips.

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