Chocolate Chip Cookies

Everyone has fond memories of fresh-baked chocolate chip cookies. They’re the quintessential feel-good cookie that doesn’t need an occasion to make an appearance.

In the everyday sense, you can pack them in a lunch box, have them for that afternoon sugar rush, or enjoy them with a glass of milk before bed. But they’re still essential around the holidays and special get-togethers. On top of all this high demand, they are extremely easy to make.

This recipe works for fresh baked cookies or can be prepped to be baked later. The prepped and frozen version is a lifesaver during the holidays when both time and counter space come at a premium. If making the dough for later use, scoop it, roll it into balls, and lay it on a lined sheet pan to freeze. Once they are frozen, place them in an airtight container for longer storage.

This ensures they won’t stick together, and you can pull as many or as few as you like to bake. With this recipe, you’ll have fresh chocolate chip cookies ready to go at a moment’s notice.

Main Ingredients:

Baking Soda: Baking soda lifts the dough when you bake it, giving you a lighter, fluffier cookie.

Sugar/Light Brown Sugar: Both sugars will bring the sweetness, but we lean heavier toward brown sugar. The molasses in the brown sugar gives a slight caramel flavor along with a touch of moisture.

Chocolate Chips: The star of the show. This recipe uses semisweet chocolate chips, but you can substitute bittersweet if you prefer. As you can imagine, it just won’t be as sweet.