Chocolate Chip Cookies {my go-to recipe}

by Melissa on February 29, 2012

This has been my go-to chocolate chip cookie recipe for many years now, and even though I have shared this recipe before, it was four years ago and I thought it was time to post it again!

I have been baking these cookies a lot lately, but not for me, while not directly anyway! You see, we are trying to sell our house and I read somewhere that you should bake cookies prior to a showing, so your house is warm and cozy. So, I have been making a batch of the cookie dough and freezing little cookie dough balls. Then just prior to the showings we have had, I bake off a small batch and leave a platter of freshly baked cookies out in my now warm and cozy house. :)

People apparently like the cookies, but not the house! After every showing the cookies are gone, but we have yet to get an offer. I am not giving up yet though, and will keep baking my cookies and hoping for the best!

Have you ever sold a house? Any tips or tricks you care to share?

Chocolate Chip Cookies

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips (I use about 1 3/4 cups)

Preheat oven to 325 degrees F. Lightly grease cookie sheets or line with parchment paper.

In a medium bowl, whisk together the flour, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg and egg yolk and mix until light and creamy. Add in the flour mixture, and mix on low until just blended (do not over-mix!). Stir in the chocolate chips by hand using a wooden spoon.

If you have time, refrigerate the dough for a couple hours. Otherwise, scoop the dough on to the prepared cookie sheets using a medium cookie scoop. Cookies should be about 2 inches apart.

Bake for 9-12 minutes in the preheated oven, or until the edges are lightly toasted. Watch closely and pull out of the oven as soon as edges start to turn golden brown! These cookies are best when they are slightly underbaked coming out of the oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Store in an airtight container and these cookies should stay soft for a couple of days, if they last that long! If cookies do start to become hard, add a piece of bread to the container (an old trick I learned from my mom!).

Source: Adapted from

{To freeze cookies}

Using a medium cookie scoop, scoop the dough onto a cookie sheet lined with wax or parchment paper. Freeze until the dough is firm, about 2 hours. Transfer the balls of dough to a freezer safe container. You can bake the cookie dough right out of the freezer, just add 1-2 minutes to the baking time.

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