Chocolate Chip Cookies

I started making chocolate chip cookies a few years back whenever the boys would have a district win because we were in a slump. Last year I made a LOT of cookies because we won our district! The boys look forward to the practice after a win because they know they'll get their baggie of cookies and the parents look forward to the end of the year party when they get some too. I'm giving up a family secret here:). These cookies are YUMMY. I don't do time consuming cookies so these are painless and easy, I promise. They freeze well but I don't do that..I might jinx the team;) I do freeze them in snack size baggies for lunches but those are made on non-game cookie baking days.

1 C Oil (I use Canola but Vegetable works too) and, yes I said oil. It's the only cookie recipe I EVER use oil in. You can use butter if you don't trust me but they don't taste the same.
2 Eggs
2 t Vanilla
3/4 C Sugar
3/4 C packed Brown Sugar
1 t Baking Soda
2 1/4 C Flour
3/4 bag of chips~I like to use half semi sweet and half milk chocolate but any variation will work
Mix the wet ingredients and sugar in a bowl. Add the dry. Drop by spoonful (I use just a regular spoon) onto ungreased cookie sheet. Bake at 350 for about 7 minutes. Remove from pan and repeat until done. You do not need to let your pan cool. Makes about 60 cookies.


Packed brown sugar means to press the brown sugar into the cup. Think about it like you are building a sand castle. It needs to be tight in the cup.

Here is all the wet ingredients and sugars. Make sure you have all the lumps of the brown sugar worked out or you will have ugly looking cookies.

Add the dry ingredients. I forgot to take a photo of how to measure flour so I'll explain because measuring flour incorrectly can cause you to have cookies that are the wrong texture with either too much flour or not enough.

Scoop your cup into the flour, the flour should be heaping over the top of the cup. Take your finger or a knife and level the cup. NEVER bang the flour down into the cup. It should be light and leveled. You don't need to "sift" the flour into the bowl, just measure and dump. Add the baking soda and salt and mix it up.

This is what your dough will look like when all the ingredients are added.

This is how big I make mine. Don't press them down, simply take a spoonful and plop onto the pan. Uniform size is key because if they are different sizes, they will cook differently. You'll have doughy ones, burnt ones..not good. They will spread a bit so I typically do 3 per row, depends on the size of your pan.

Here is what they look like fresh from the oven. Notice only the edges are very lightly browned. Don't brown the whole cookie or you'll have crunchy cookies. We like chewy ones around here. If you like crunchy, leave them in longer. Remove them immediately from the pan and put them on wax paper (if you use a wire rack, they will fall apart) or they will continue to cook. Plop more dough on the pan, no need to cool pan and throw another batch in the oven.
Enjoy!