Chocolate chip cookies

With some shortcuts to make it easier

I’ve cut some corners here over the usual recipes, and it doesn’t hurt the cookies at all! I think these are about the best chocolate chip cookies you’ll find anywhere.

How to make chocolate chip cookies:

Preheat the oven to 375 F. Put two sticks of butter in a large mixing bowl and microwave for two minutes or until mostly melted. Add 3/4 cup brown sugar and 3/4 cup white sugar and mix. Add one teaspoon each of vanilla, salt, and baking powder, and two eggs, and mix again. Add 2 1/4 cups of flour and mix, then add a bag of chocolate chips (12 ounces) and mix one last time. You can add crushed hazelnuts or walnuts if you like.

Drop the batter onto ungreased cookie sheets, three cookies across. The batter should be in gobs a little smaller than a golf ball. I usually use a spoon and then push the batter off with my fingers.

Bake about 10-15 minutes or until lightly browned. Remove and let cool on the baking sheets, or let them cool a minute and then use a spatula to move the cookies to a plate.

Vegetarian or Vegan?

Chocolate chip cookies are vegetarian, but they’re not vegan. For a vegan spring dessert, try celery granita, or strawberries in sugar.

Will chocolate chip cookies keep?

Yes, for a day or two on the counter, but I hope by then you’ll have eaten them all.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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