This one of my favorite go-to recipes when I need a quick chocolate fix. I’ve made this recipe in a small bite-sized cookie (#70 scoop) and then a regular size (#30 scoop) as well. Either way they both give the same result, rich, chocolatey, chewy goodness! I really like the addition of the oats, which is where this cookie gets its chewiness.
When I make the bite-sized cookie, I use the mini morsels chocolate chips. It just gives a better cookie-to-chocolate chip ratio. I’m all about finding the perfect balance of a cookie. It’s all about the balance!!
And look at the picture, the cookies are balancing perfectly on top of each other too. It’s a win-win all around.
Chocolate Chip Cookies
2 cups all purpose flour
½ cup quick cooking oats
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup brown sugar
2 tsp vanilla extract
1 cup chocolate chips
Preheat oven to 350F and line a few baking sheets with parchment paper.
In a medium bowl, whisk together flour, oats, baking soda and salt.
In a large bowl, cream together butter and sugars. Blend in vanilla extract and egg. Slowly add in the flour mixture until nearly combined. Add in chocolate chips and stir until dough is uniform in color and chip distribution.
Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake at 350F for 11-13 minutes, until lightly browned. Remove to a wire rack to cool.
Makes 40 cookies.