Simply put, I have made these amazing cookies too many times to not add them to the site. I have finally found my forever recipe for the classic chocolate chip.

I make them weeknights, weekends, whenever the spirit moves me, and they are always a major hit. The recipe makes a lot of cookies, so you get a lot of bang for your baking-effort-buck.

PS: I substitute the butter for Earth Balance sticks, and I omit the eggs and just pour in very small amounts of almond milk to get the mixing consistency I need. I also sprinkle some Maldon salt when I take them out of the oven. I leave them on the tray for about three minutes and then move to a cooling rack. Dairy and egg free, these cookies are sensational, so I am sure the original is a real winner as well.

One of my favorite cookbooks is Ruth McKeaney’s “Hungry For Home”, where you will find her divine Barely Baked Chocolate Chip Cookies.