Okay, so it’s not exactly revolutionary, I get it.
But damn, they’re good.
- 1 ¾ cup flour
- ¼ t baking powder
- ¼ t baking soda
- ¼ t salt
- 1 cup butter, softened to room temperature
- ¼ cup sugar
- ¼ cup dark brown sugar
- 2 t vanilla
- 1 cup chips *
- For this recipe, just for fun, I used a half cup of semisweet chips and a half cup of Nestle’s Unicorn chips which are mostly vanilla. Basically, I’ve been looking for an excuse to use them because they’re cool looking.
DirectionsCombine the flour, baking powder, baking soda and salt in a small bowl and whisk until well combined. Set aside.
In a larger bowl, put in the butter and mix it with until it’s whipped up a bit and fluffy, about a minute or two. Next, add in the sugar, brown sugar and vanilla and beat that until everything is well combined. Don’t overmix, just get it to a smooth texture.
Turn the mixer to low and add in your flour mixture and again mix until well combined but, again, don’t overmix.
Put your mixer away.
Add in the chips and stir them in with a wooden spoon until they’re evenly distributed.
Put ping pong ball-sized scoops onto cookie sheets lined with parchment paper, 6 to a sheet. Press down on them to flatten them out (I used the palm of my hand, which was clean, and you can do that or use the bottom of a glass. But that’s just one more thing to clean.)
Bake at 325 for about 15 minutes, until the edges and bottoms start to turn a nice golden brown.
Leave the cookies on the sheet for a couple minutes, then transfer them to a wire rack to cool completely.
As you can tell, these are super simple but – at least to me – they seem kinda fancy and I think they’re absolutely delicious!
Makes about 25 cookies.