Hi, I’m Calli
Welcome! If you enjoy your visit, be sure to follow me:
Oh My Stars!
Canning Day Quilt

Favorite Chocolate Chip Cookies

Yes, I did restrain myself… barely.  I had only one cookie today.  I was making them to give away… and somebody needed to make sure they were edible… right?  And when they are warm out of the oven… you would have to have more self control than me to not have at least one.  Since I needed 5 dozen cookies to give away, I doubled the recipe and had enough left over for my family.  And lucky too, I would have been in big trouble if I’d given them all away.

I love these chocolate cookies right out of the oven.  They are classic served with a glass of milk.  They just what a chocolate cookie should be:  chewy and soft on the inside, and slightly (perfectly) crisp on the outside.  And did I mention buttery.  And chocolaty.  They’re my favorite.

Chocolate Chip Cookies

  • 1/2 lb. cold butter, cubed
  • 3/4 cup white sugar
  • 1 cup brown sugar
  • 1/2 tsp. vanilla
  • 1 egg plus 1 egg yolk
  • 3/4 tsp. baking soda
  • 2 to 2 1/4 cups flour (bread flour)
  • 2 cups chocolate chips
  • up to 2 cups walnuts or pecans (optional)

Cream butter cold with sugar and brown sugar. Add eggs, vanilla, eggs, and baking soda. Add flour in small amounts until just blended. Stir in chocolate chips and nuts if desired. Drop by teaspoon (I use a small ice cream scoop) onto a greased cookie sheet and bake 8-10 minutes at 375°. (Don’t over-bake—the cookies should appear slightly wet on top)

Makes approx. 3 dozen cookies.

This recipe is great doubled to make 6 dozen cookies.  (When doubling use 3 whole eggs.)

1. Cube up the cold butter.

2. Cream together the butter, sugar, and brown sugar.

3.  I always crack my eggs into a separate bowl, just in case I have shell go into the egg, it’s easier to grab it out. Add eggs and vanilla.

3. Mix in the soda.  Then add the flour a little at time until mixed in.  Be careful not to over mix.  Add in the chocolate in carefully… again don’t over mix.

4. Grease your cookie sheet.  I spray it with a little cooking spray.  I love using a small ice cream scoop.  It’s fast and the cookies are more even.

Because I am making 6 dozen, and am always in a hurry, I place 15 cookies to a baker’s half sheet.  Mostly it’s recommended to cook 12 to a sheet.  What are rules, but to be broken?

I cook them until they are a little golden around the edges.

Make sure to eat one while they are still warm.  The next day (if there are any left) and you want a warm cookie, you can put them into a preheated oven for a few minutes or into a microwave for 5 seconds or so.

One note about altitude.  I have a friend who mentioned she hasn’t been able to make a good cookie since she moved to our town of Alpine, Utah from Austin, Texas.  Here we live at close to 5,000 feet.  And that is the problem with her cookies.  I find I often have to add more flour to my cookies than a recipe states or I wind up with pancakes.   For this recipe I add about 1/4 cup more flour than the recipe calls for to compensate for high altitude.

Share and Enjoy:
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Twitter
  • Google Bookmarks
  • Google Buzz
  • Yahoo! Buzz

10 Responses to “Favorite Chocolate Chip Cookies”

  • Tenille:

    mmmm… our family favorite!

  • Holly:

    These sound great! Thanks for the recipe.

  • Soooo yummy looking! And I love your beautiful pictures… I always enjoy reading recipe posts so much more with the pictures! :)

  • Sharon Budge:

    Calli, this is probably a dumb question but why do you use bread flour in these cookies? I’ve never seen that before. I’m making them tonight though, and am going to follow your recipe exactly. Can’t wait to taste them! Thanks, Sharon

    • Sharon, I’ve never used bread flour in cookies, except for these. My family has made hundreds (probably thousands) of dozens of this cookie, and the bread flour makes them more chewy and to the right thickness. We’ve used all purpose flour, but they always taste better with the bread flour. Maybe chocolate chip cookies should be more chewy than most cookies. One other trick is to not over work the dough when adding the flour… mix until it’s just incorporated. Good Luck! Calli

      • Sharon Budge:

        They turned out amazing! I have to admit I don’t have your resistance to keep from eating more than one or two. (I also ate more than my share of the dough…!) Thanks for sharing what I’m sure is going to be one of our family favorites.

  • Enid:

    I just baked a batch and they’re really yummy, especially right out of the oven. I split the batter to bake last night and tonight. My husband was upset I baked the rest tonight because he wanted another batch of fresh cookies tomorrow.

  • sandy:


    Do you happen to have a really good oatmeal cookie recipe. I have tried so many I can’t count them and have never been able to find a really good one. Oatmeal cookies are a favorite, but a good recipe is so hard to come by. Thanks for the chocolate chip cookie recipe. I love all your recipes. Thanks for sharing.

  • StampHappy:

    I tried these tonight and they were, hands down, the best chocolate chip cookies I’ve ever made! I was frustrated with my old recipe and came across these, needless to say my old recipe is out and this one is in. The only difference is I used all purpose flour since I didn’t have bread flour and was in too much of a hurry to look up the substitution. Still amazing and I plan to try it with the bread flour next time. Thanks for sharing!!

  • [...] I’m a really big fan.  What’s not to love about a product that is an ingredient in my favorite chocolate chip cookies AND cleans my dirty pans to a [...]

Leave a Reply


Virtual Quilting Bee