Today is National Chocolate Chip Cookie Day! And who can argue?  Chocolate chip cookies are right up there with National Corndog Day, and they deserve their own national holiday. They are after all, one of the most popular cookies in America. I prefer mine soft, chewy and homemade but, if you don’t mind the slice and bake variety, you do you. You can find chocolate chip cookie holiday paraphernalia everywhere because the stores are stocked and overflowing with all brands and all kinds. Why? Because we LOVE THEM! Chocolate chunk, white chocolate, nuts, sprinkles, drizzled with caramel and dipped in chocolate…go crazy, because it’s all good!

Today, Cookie Calories Don’t Count

Good news! If you’re on a diet, and who’s not, today these cookie calories don’t count but only if they are chocolate chip cookie calories. Pair them with my homemade vanilla ice cream (these calories are going to cost you).  Put on your comfy pants (mine are yoga pants because I can’t fit into my jeans anymore), put up your feet and melt right into a chocolate chip cookie fever dream (or a plate full, and don’t forget the dairy!).

Cookie Deals

You can even get deals on your chocolate chip cookie addiction on National Chocolate Chip Cookie Day so that makes it a legitimate holiday. Remember, National Chocolate Chip Cookie Day only comes once a year! So, grab a cookie, and celebrate!

Chocolate Chip Cookies

1 cup salted butter,  softened
1 cup white (granulated) sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt
2 cups chocolate chips
1 cup, chopped pecans (optional)

Instructions:

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
2 .In a bowl, mix flour, baking soda salt, baking powder and set aside.
3. Cream butter and sugars until well combined.
4 .Beat in eggs and vanilla until light and fluff.
5. Add dry ingredients into the butter/sugar and mix until combined.
6. Add chocolate chips and pecans. Mix well.
7. Roll 2-3 TBSP (depending on how big you want your cookies) of dough at at a time into balls or use a cookie dough scoop and space evenly on cookie sheet.
8. Bake for 8-10 minutes or until cookies just start becoming a light golden brown.
9. Cool on baking rack.