Home » Basic Chocolate Chip Cookies (even a two year old can make).

Basic Chocolate Chip Cookies (even a two year old can make).

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  Yes, that's right cookies so easy a 2 year old can make them. And that is exactly what happened, Molly (who is technically 2 and 1/2) pretty much made these cookies - OK, with a little help from her grandma. These are a yummy, basic chocolate chip cookie that can be mixed up using a mixer or as we did, by hand (and lots of little fingers taste testing along the way:-).....At any rate, you really can't go wrong with these....that is if there is any cookie dough left in the end!   photo 4-1  

Basic Chocolate Chip Cookies



  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, soft
  • 1 cup packed dark brown sugar (can use light)
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups dark or semi-sweet chocolate chips
  • 1 cup chopped walnuts (optional)


  • Preheat oven to 375 degrees F.
  • Sift the flour, baking soda and salt into a bowl.
  • Cream together the butter, sugars, and vanilla extract in large bowl until thoroughly mixed, either with a mixer or by hand works just as well. Beat in the eggs, one at a time.
  • Mix in the sifted ingredients until just barely blended.
  • Stir in the chocolate chips and nuts.
  • Drop 1/4-cup portions of cookie dough, about 3 inches apart, on ungreased cookie sheets. Bake for 11 to 13 minutes, or until golden brown around the edges.
  • Cool on baking sheets for a few minutes, then remove to cool on wire racks.

A couple of suggestions: 

  1. If you want an even nuttier, buttery flavor cookie, brown your butter first. Here's how: Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately and continue to whisk for another 30 seconds. Pour into bowl with sugars and vanilla, mix well.
  2. We like to refrigerate the dough for a couple of hours before baking. Not a must-do by any means however, we kinda feel like it lends to a deeper tasting richer flavor cookie. In a nutshell, chilling the dough in the fridge for a few hours (the longer the better) allows the dry ingredients to fully soak up the wet ingredients, which results in a better texture when you bake the cookie, and not to mention, better flavor. The trick is not eating the cookie dough that yells your name every time you open your fridge. Oh yeah, it is calling you......
  3. Switch up the chocolate chips: Add a combo of white, dark and milk chips - I personally love this combo, especially with the browned butter variation.
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