It’s the time of year where I need to make a shit ton of cookies. This is pretty much the recipe you’ll find on the back of any chocolate chip bag, but with a few modifications.

Stuff you’ll need:

Flour (2 1/2ish cups)
Sugar(3/4 cups)
Brown sugar(same)
Baking Soda(1 teaspoon)
Salt(1 teaspoon)
Butter (2 sticks)
Eggs (2)
Vanilla (1 teaspoon and a bit)
Chocolate Chips(1 1/2 bags)

Step 1

Preheat oven to 375°

Step 2

Mix together flour, baking soda and salt.

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Step 3

Mix sugars and butter.

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Use a mixer if you have one for the next part.

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If you don’t have one(like me) mush with a spoon. Then use your hands and mush more thoroughly until you have a wad of sugar and butter.

Add vanilla. I always go a little heavier than 1 teaspoon. And then maybe pour another spoonful for myself.

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Step 4

Things get messy from here on out.

Add your two eggs.

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And mix.

Then add flour mixture.

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And mix.

Add chips(or whatever else you want to throw in). Never satisfied with one bag cookies, and through various trial and error attempts, I’ve discovered 1 1/2 bags is the optimal amount of chips.

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Mix.

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You’ll end up with gooey dough like above. Bag instructions will tell you to dispense and bake at this point. If you were to do so you’d end up with flat,crispy cookies.

If you want soft,chewy cookies add more flour.

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No determined amount. Just add a little at a time until you get a workable, less sticky doughball.

Step 5

Dispense!

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Bake for about 9 minutes.

Times can vary, but they are done when the edges just start to brown.

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Centers can appear gooey and that’s okay. Any longer and you get a hockey puck.

Step 6

Let cool and perform flexibility and yumminess test.

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Pass