My go-to cookie recipe

Everybody has a swear-by choco chip recipe, right? After some tries, I made my own changes in a highly-rated recipe I found on the internet and ended up with a chewy-but-crispy cookie that isn’t too sweet and fills my heart with warm happiness at every bite.
Here is the recipe:



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 unsalted butter
  • 1 cup packed brown sugar
  • 2 eggs
  • (optional) 1 tablespoon vanilla extract
  • semisweet chocolate chips to decorate
  • (optional) laminated almonds


  1. Preheat the oven in mediun to high heat
  2. Take the baking sheets and grease it or line with parchment paper
  3. Sift the flour, baking soda and salt together in a medium bowl, set aside
  4. Cream together the butter and brown sugar until well blended, set aside
  5. Beat the eggs and the (optional) vanilla extract until light and creamy
  6. Blend the ingredients from steps 3, 4 and 5
  7. Make small balls (about 2 inches) on the prepared cookie sheets 4 inches apart each other
  8. Decorate with the chocolate chips and (optional) laminated almonds on top (the dough will spread)
  9. Bake for about 17 minutes in medium heat or until the edges get lightly toasted
  10. Cool for a few minutes on the baking sheets (they’ll be a bit too soft in the beginning) and then transfer to wire racks to cool completely