Want to make the best chocolate chip cookies?

Nothing is better than a moist, delectable chocolate chip cookie. There are thousands of recipes out there, many of which use healthy substitutes for the butter, and others that add nuts and oats and all sorts of unnecessary goodies. Truly the best chocolate chip cookies are the ones with the least amount of ingredients and the least amount of hassle. This is a super easy recipe to make, one that you can even get your children involved in!

If you’re simply looking to bake classic chocolate chip cookies, look no further than this divine recipe. Here are the ingredients and steps to put together a plate of goodies your whole family will be devouring in no time.

Best Chocolate Chip Cookies Recipe

2 Cups All-Purpose Flour

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Pinch Salt

2 Large Eggs

1 Cup Butter

½ Cup White Sugar

½ Cup Brown Sugar

1 Tsp Vanilla Extract

12 oz Bag Chocolate Chips

Preheat your oven to 375 degrees F.

A Dash of Cinnamon Gives These Cookies Some Spice

Start with the dry ingredients. Get a wire whisk. Combine the flour, baking soda, cinnamon, and salt in a small bowl. Set aside.

Get an electric mixer with this next part. In a larger bowl, add the butter and mix it in with the white sugar and brown sugar. Don’t overmix, but be sure to get rid of all the clumps. Add the vanilla extract and continue mixing.

The Trick is to Not Overmix the Ingredients

Next, add the eggs, one at a time. Be sure to beat each egg well into the mix.

Once the mix is creamy and looks ready, take the small bowl of dry ingredients and add it to the large bowl of wet ingredients. Don’t add all the dry ingredients at once. Add one third of a time, beating it in with the wet ingredients.

Add a Cup of Your Favorite Chocolate Chips

Put the electric mixer aside; you won’t need it for this last part. Take a 12 oz bag of any chocolate chips of your choosing and dump all of its contents into the mix. Don’t mix the chocolate chips in with a wire whisk or the electric mixer; use a spoon. Blend slowly and thoroughly.

Add spoonfuls of the dough onto ungreased cookie sheets. Bake for ten to twelve minutes or until brown. Cool on cookie sheets for three to five minutes before serving,

Makes between five and six dozen cookies.