- Prep
- 15 min
- Cook
- 11 min
- Yield
- about 24 cookies
I started making these on stream because chat kept yelling for food and the only thing in the apartment that wasn't a bag of chips was a stick of butter and some flour I stole from a roommate in 2019. Austin in July will melt a bar of chocolate on the counter before you finish arguing about it, so these cookies are the compromise: cheap, loud, and done before the AC gives up.
The stake is simple. If the batch comes out flat and sad, I look like a guy who can't follow a bag. If they come out chewy in the middle and browned at the edge, I get to sit there at 2am with a warm cookie and act like I planned the night. Dollar-store chips are fine. One bowl if you can swing it. I am not washing a stand mixer for this.
Ingredients
Method
Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
In one large bowl, beat the butter, granulated sugar, and brown sugar until creamy.
Beat in the eggs and vanilla until smooth.
Stir in the flour, baking soda, and salt until the dough just comes together. Do not overmix.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the sheet, about 2 inches apart.
Bake 9 to 11 minutes, until the edges are golden and the centers still look soft.
Leave the cookies on the sheet for 5 minutes, then move them to a rack to cool.
They keep in a tin on the counter for three days if nobody finds them, which they will. Cold milk is the only correct side. Unbaked scoops freeze fine; bake from frozen and give them an extra minute or two.
