Sometimes I like to make a unique combo for special occasions, or even cookie bars. But more often than not, my family requests the traditional type of cookies, like my peanut butter cookies or these delicious Chocolate Chip Cookies.
We can never keep cookies for more than 24 hours without them being completely devoured. My husband likes to take them to work, packed with his lunch. The older kids will take one or two to school for a snack (and sometimes to share with friends) and D-Man is always trying to sneak a few from the cookie tin! I don’t mind though, I figure even though they’re sweet, they’re still a bit healthier than store bought because there’s no funky ingredients in them. I see what the ingredients are, and they’re fairly simple. I like snacking on them too!
Once again I got the base recipe somewhere and tweaked and changed a few things and added a few things. No idea where I found the original recipe either. The cookies puff up nicely, but would get a bit smooth and puffy, I like a little crack to the appearance (like cookies you’d find at a bakery). I discovered adding a little Cream of Tartar to the mix will give it that nice cracked look, so that is included. If you don’t already have a go-to chocolate chip cookie recipe, then this is it! This recipe creates 24 cookies.
- 1/2 cup butter or margarine, softened at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 cups milk chocolate chips
I like to line mine with foil, the cookies don’t stick and it helps get a crisp edge with the chewy center.
I use an ice cream scoop and that’s about how big I make each ball of dough.
Bake for about 10-12 minutes, just until edges start to get golden.
Once done, wait about 3 minutes before removing from the cookie sheets, then let cool on a cooling rack.