Classic chocolate chip cookies

I’m doing some experimenting. 

This food blog is a first for me – though it is by no means my first food blog. I sucked it up and finally invested in hosting and my own domain – building a genuine site from bits and pieces available in the WordPress world. 

Even though much of this blog revolves around more indulgent food, I’m keeping it lean. 

I spent a good three days convinced I need to buy a DSLR camera, lighting kit, new bowls and plates for food display. All told, I was looking at dropping around $600. 

If I can keep my blog up, eventually I will be in a position to invest. For now, it’s a borrowed camera and sunlight for me. I’m using my boyfriend’s mirrorless camera. I’ve never used one before, but I was quite happy with the result. 

I’m also trying to budget my baking accordingly. Butter ain’t cheap. 

Whenever it goes on sale, I buy it up. We’re talking three blocks at once. 

Half a block went toward this recipe. 

My quest for food blogging greatness is second only to my pursuit of the perfect chocolate chip cookie. 

In my eyes, the chocolate chip cookie is the quintessential baked good. It’s a classic. 

I’ve easily tried a dozen different recipes, often mixed in with oatmeal and peanut butter (I will post this recipe sometime. Especially because they’re my “camping cookies” and it’s almost camping season). 

This time, I went looking for chocolate chip purity. 


I turned to Martha (please, adopt me. sorry mom!) for inspiration. My mom used to make this recipe for me when I was in middle school. We called them ugly cookies. They were these flat, chewy, buttery discs of chocolate-studded dough. I loved them.

Like my mom (and Martha) I’ve been baking long enough to eyeball most ingredients. 

Unfortunately, I was a bit too liberal with the flour this time around. Luckily, there was enough butter and sugar to keep the dough from being too pasty. Instead of a flat, chewy disc, I got a puffy little cookie – chewy on the inside and pretty damn cute on the outside.  

They weren’t the cookies I was looking for, but I can’t say I’m disappointed. 

The quest continues. 




  • 2 1/3 cups all-purpose flour
    1 tsp baking soda
    1 cup salted butter
    1/2 cup granulated sugar
    1 cup packed light-brown sugar
    1 1/2 teaspoon salt
    1 tbsp pure vanilla extract
    2 large eggs
    1 bag Chipits Milk Chocolate Chips


  1. Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper.
    Cream together butter and sugar. If your butter is too hard, I generally find 15-20 seconds works for getting it to a manageable consistency.
    Add salt, vanilla and eggs, mixing until combined. Add the mixture of flour and baking soda. Mix until just combined.
    Incorporate chocolate chips on the lowest mixer setting.
    Roll dough into tablespoon-sized drops and place on your prepared cookie sheet. Because these cookies don’t spread much, I could fit sixteen on one sheet.
    Bake until they are a deep gold on the bottom, but still soft on top.
    Bake more until done. Eat all until full and writhing on the floor.

One Comment

  1. These are so good.