everyday food made simple

When it comes to desserts, I don’t do boring.

By “boring“, I mean traditional – like chocolate cake, vanilla cake, red velvet cupcakes, oatmeal raisin cookies, chocolate chip cookies…. you get the idea. I like making desserts that aren’t your everyday “boring” flavors….My reasoning is, if I want old fashioned dessert flavors, I’m sure I can find them at just about every bakery/grocery store in the neighborhood. If I’m spending the time to make something from scratch, it’d better be something I can’t find easily.

Wait, but isn’t this post about “plain”, “regular”, “boring” chocolate chip cookies?


Yeah yeah… today I actually felt like making some traditional chocolate chip cookies. Actually, one of the reasons why I chose chocolate chip was simply because I didn’t feel like going to the store and buying a bunch of ingredients for cupcakes. I also didn’t feel like standing in the kitchen for hours making cupcakes either. Talk about laziness – I just wanted something sweet, something homemade, and something easy to make.

That’s when I decided to go back to the basics and make something simple.

I like my cookies chewy, and the high proportion of brown sugar kept these cookies soft and moist (sorry!) in the middle. Slightly golden crunchy edges with gooey soft chocolatey centers.



chewy chocolate chip cookies
  1. 2 3/4 cups all-purpose flour
  2. 1 teaspoon salt
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 2 1/2 sticks butter, softened to room temperature
  6. 1 3/4 cups packed brown sugar
  7. 1/4 cup granulated sugar
  8. 2 large eggs, at room temperature
  9. 2 teaspoons vanilla extract
  10. 2 cups semi-sweet chocolate chips
  1. In a large bowl, sift together flour, salt, baking powder, and baking soda. Set aside.
  2. Using an electric mixer, beat the butter, brown sugar, and granulated sugar on medium-high until pale and fluffy, about 3-4 minutes.
  3. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the speed to low, then slowly incorporate the flour mixture into the egg mixture. Stir in the chocolate chips by hand.
  4. Cover with plastic wrap and chill in refrigerator for at least an hour, preferably overnight.
  5. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Roll cookie dough into ~1" balls and place onto prepared cookie sheets. Bake for 10-12 minutes, or until edges begin to brown.
  6. Remove cookies from oven, cool on the baking sheet for 10 minutes, then remove and cool completely on a wired cooling rack.
  7. Makes about 48 cookies
Adapted from Food Network Magazine
Adapted from Food Network Magazine
Simple Everyday Food http://www.simpleeverydayfood.com/
So this recipe makes about 48 cookies. Of course we’re not going to eat all of them (although Brian would’ve polished off the whole bowl of raw cookie dough last night if I wasn’t guarding the bowl with my life), so it’s a good thing I’ll be swinging by work today to drop some off for my lucky coworkers!


After putting some cookies in a Tupperware for work, there were about 20 left. We divided the rest amongst the two of us – I got five, and the hubs took the rest of the 15.

Somehow he thinks I won’t be touching his cookies if he placed them all the way up on the cupboards……


Little does he know, there’s not a whole lot that can stand between a girl and her sweets…. I might be short, but I have my ways. MWAHAHAHAHAHAHA!!

Yep, that’s my evil laugh.


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