My siblings love warm cookies off the cooling rack, so I had to come up with a quick cookie dough that I could make any time for them.

This recipe is an easy “all-purpose chocolate chip cookie dough” recipe that you can make from scratch and in no time (even with a busy schedule).

You can make this dough the night before, put it on a lined sheet pan and into the refrigerator. The next day, all you have to do is put the cookies in the oven when your family is actually eating dinner.

These cookies only take about 8 minutes to bake. What a great treat when I can take hot cookies out of the oven and offer them to our family warm for their dessert!

Chocolate chip cookies never last in our house very long. I hope you enjoy making these cookies for people you love, too.

Chocolate Chip Cookies

2¼ cups of all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 sticks of butter, room temp (I prefer European-style butter like Plugra/unsalted)

½ cup of white sugar

1 cup of dark brown sugar

2 large eggs, room temp

1½ teaspoons pure vanilla extract

2 cups of mini chocolate chips, semisweet

Cream together butter and sugars in mixer bowl on medium speed, until light and fluffy and all is incorporated. The butter is rich. To get some air into the batter, I mix the butters and sugars about 3-5 minutes. Add eggs and vanilla. Mix well. Next, sift all dry ingredients together. On the lowest speed, add dry ingredients into the butter and sugar mixture, just mixing this until almost all the flour is incorporated. Add chocolate chips and mix until all is blended.

Use the ice cream scoop, you choose size, to scoop each cookie onto small sheet trays. Leave a little space between cookies, so they have room to spread when baking. Refrigerate 2 hours up to overnight. When it’s time to bake your cookies, flatten each cookie slightly, with a flat glass or cup. Bake them from fridge to oven at 350 F for 8-10 minutes. Check for when the cookies are a bit brown around the edges and the center is light and soft. This will ensure chewy cookies when cool.

Set on cooking racks. Enjoy hot, warm or cool. Our family scoops their favorite ice cream between the cookies, dips them in milk or almond milk, or grabs them on the way out the door.

— Recipe by Sarah Schweitzer