English27 min
Chocolate chip cookies
Butter cookies with chocolate chips.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
18
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
148
Calories
2,667 kcal in this batch
Protein
1.7 g
Fat
7.7 g
Carbs
18.2 g
Per serving stays put. Amounts follow the headcount.
Method
- 1
Heat the oven to 350°F.
- 2
Soften the butter.
- 3
Stir it with the sugar.
- 4
Stir in the egg and the vanilla.
- 5
Stir in the flour, the baking soda, and the salt.
- 6
Stir in the chocolate chips.
- 7
Spoon rounds onto a sheet.
- 8
Bake until the edges are brown and the middles still look soft, about 12 minutes.
- 9
They firm up as they cool.
Cook's notes
About 18 cookies. Do not bake them until they look fully done. The middles set as they cool.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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