In 1938, Ruth Wakefield revolutionized America when she invented chocolate chip cookies. Making this American staple from scratch requires numerous ingredients, much time, and effort — which most of us don’t have. But what if I told you that you could make delicious yet easy chocolate chip cookies with just four ingredients that you already have at home?
The very first recipe I ever made from scratch, these cookies never fail to please a crowd. My tennis coach banned them from matches because well, let’s face it: tennis and cookies are not a good match. My friends even nicknamed them the “puffy cookies” because instead of being soft and flat, they are round and have a shortbread-like texture to them.
Since the dominant ingredient is butter (ode to Julia Child), these cookies will melt in your mouth. And obviously, with every bite, you get an irresistible chocolatey sensation. Luckily, this recipe makes over a dozen cookies; believe me when I say that just one will not be enough. If you’re really feeling indulgent, layer them between some Nutella or eat them with ice cream.
Recipe adapted from Nestle Toll House.
Easy Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 16
Beat the butter with the sugar and vanilla extract (if you’re using it) until creamy.
Slowly beat in the flour.
Stir in the chocolate chips. #SpoonTip: Use your favorite flavor of baking chip. If you’d like, stir in your choice of chopped nuts.
Drop rounded tablespoons on an ungreased baking sheet and bake in a preheated 375 degree oven for about 10-15 minutes, until lightly browned.
Dust with powdered sugar, let cool for ten minutes, and enjoy!