NOTES from THE TABLE

I started cooking in college. One of the first recipes I mastered was Betty Crocker’s Buttery Chocolate Chip Cookies. These cookies are everything a classic chocolate chip cookie should be. When they’re just right, they are chewy, but a little crisp on the outside, full of butter and love.

When I worked with college students, I spent a lot of time in dorm rooms. One night, I brought a batch of these cookies to a bible study at the start of a new semester. After one bite, a freshman girl said to me, “Mmm. Are these Betty Crocker Buttery Chocolate Cookies?”

“Yes they are.”

“My mom makes these.”

This is, simply, the best chocolate chip cookie recipe. You’ll never need another one. These taste like home.

Crowd your tables,

Megan

BUTTERY CHOCOLATE CHIP COOKIES

Find this recipe online here.

INGREDIENTS

1 1/2 cups butter, softened

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

1 tablespoon vanilla

2 eggs

4 cups Gold Medal™ all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 package (24 ounces) semisweet chocolate chips (4 cups)

STEPS

Heat oven to 350°F. Mix butter, sugars, vanilla and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light brown. Cool slightly. Remove from cookie sheet to wire rack; cool.