The Best Chocolate Chip Cookies (Good For Days Like I Had Today)

Sometimes you have days where things just don’t seem to be in sync. Sometimes the littlest one wakes up at 4:30 am and doesn’t ever really go back to sleep before you officially declare it “morning”. Sometimes that same two-year-old offers her sister a “toot sandwich” at lunch that you’re having with a girlfriend and her adorable, unable-to-say-potty-talk 8 month old. Sometimes your four-year-old is spinning around the living room and bumps into you, resulting in an entire cup of tea spilled on your lap, the ottoman and the rug.

Sometimes that all happens in one day. One morning even.

On that day, we make cookies. Good cookies. Ones that don’t mess around.

My recipe is a modified version of the recipe in Betty Crocker’s Red Cookbook. This book is a staple in my house (and you can tell by the wear on the cover). It may not be full of fancy Jamie and Nigella food – which I do love and try to mimic – but it’s a cookbook that I have used since I moved out of my parents’ house over a decade ago. It’s a cookbook for people who don’t know what they’re doing. And occasionally, that’s still me.

This recipe is wonderful because it includes some very good things. It is full of: gluten, dairy, and sugar. Yum-a-roo.
Above is a photo of my butter dish, because I love any excuse to show it off. It’s one of my favourite thrifted finds.

Yummy, sinful ingredients aside, the secret one? It is cinnamon. A half-teaspoon of cinnamon in my chocolate chip cookies makes a WORLD of difference. Maybe you already know this; however, many don’t. I haven’t ever had a complaint about my cookies, and in fact, I have passed on the recipe (with big credit to Betty) many times.

Betty’s Chocolate Chip Cookies (with my modifications)

(PDF at the bottom for downloading and printing, as always)

Ingredients:
1 egg
1 cup of butter – softened (yes… so goood….)
3/4 cup of brown sugar
3/4 cup of white sugar
1 tsp vanilla

2 1/4 cup of flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

1 cup of milk chocolate chips

1. Prehead the oven to 375 degrees

2. Cream the first five ingredients in your mixer. Beat until fluffy.

3. Add the dry ingredients (sift them together if you want, but I never do) to the wet and then mix until all ingredients are combined. Fold in chocolate chips.

4. Bring out the scoop! Scoop little balls of cookie onto a pregreased (or lined) cookie sheet.

Albert Einstein’s great-granddaughter helped us out with this part.

Bake your cookies for 8-10 minutes (I always split the difference and do 9 minutes), then set them out to cool.

Admire their beauty. They are beautiful AND delicious. You can have a cup of tea (that isn’t splattered all over your pants) and enjoy the soft and chocolatey goodness of these cookies.

I’d say that this Bucket O’ Cookies is merely a serving suggestion, but after the morning I had, I can safely say that this was my reality. (Plus, I really like the color of the bucket, so I wanted to give it a bit of limelight)

Try this recipe out and let me know what you think!
Download and print it here!

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