Chocolate chip cookies are my favourite. They’re also my husband’s favourite. Before we knew each other, we were known as cookie monsters. This is my favourite recipe that we keep returning to, for comfort, for a quick treat, to bring for friends and family.
I’ve remade and adapted this recipe so many times over the years, for so many different purposes, that I have no idea how to find the original recipe I started from.
Chocolate Chip Cookies
Crispy edges, soft insides, chewy yet adaptable to your favourite texture. These are my favourite chocolate chip cookies.
Servings: 24 cookies
Ingredients
- 1 cup butter (230g)
- 1 cup brown sugar, packed (200g)
- 2 large eggs, room temperature (100g)
- 1 tsp vanilla extract (4g)
- 1 tsp almond extract (4g)
- 2 cups all-purpose flour (320g)
- 1 cup oats, quick cook (120g)
- 1 tsp baking powder (5g)
- 1 tsp baking soda (5g)
- ¼ tsp salt (1.5g)
- 2 cups semi-sweet chocolate chips (480g)
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment.
- In a bowl, beat together butter and sugars until light and fluffy. Beat in eggs one at a time. Stir in vanilla and almond extract.
- In another bowl stir together flour, oats, baking powder, baking soda, and salt.
- Stir dry ingredients into butter mixture just until blended. Stir in chocolate chips.
- Roll dough into 1½ inch balls and place on an ungreased cookie sheet. Bake 8-10 minutes or until just golden brown. Let cool on sheet 1 minute, then transfer to rack to cool completely.
Notes
To make these vegan, replace butter with coconut oil or shortening, and replace eggs with 2 tbsp of flax meal set in 6 tbsp of warm water for about 10 minutes.
For added protein, include 3 scoops of protein powder to the dry ingredients.
Reverse it! Add ¼ cup of cocoa powder with the dry ingredients, and use white chocolate chips instead of semi-sweet.
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