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The best recipe for easy chocolate chip cookies from scratch, perfectly crispy around the edge, while soft and chewy in the middle.
These quick chocolate chip cookies are the one dessert I love to make the most, partly because they're so easy to make, but mostly because they're just so good.
This chocolate chip cookie recipe is adapted from an old cookbook we received as a wedding gift from Dan’s Gram, one of the best gifts we’ve ever received. It’s the 1st printing 1972 Pennsylvania State Grange Cookbook, and in it are recipes from women and families all over the state of PA, over 1500 recipes to be exact.
Just about every recipe I can remember making from this cookbook has been amazingly delicious. These cookies have been our absolute favorite for a long time.
They've got everything a chocolate chip cookie should have… They're slightly crispy around the edge, while soft and chewy and a little bit gooey in the center.
They really are the best chocolate chip cookies. I even make them with my favorite Cup4Cup Gluten-Free Flour, and they turn out amazing every single time.
Love chocolate chips in your oatmeal cookies? You'll love this oatmeal chocolate chip cookie recipe.
Don't feel like baking? Mix up a quick and easy batch of Rice Krispie treats instead.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my tips for making homemade chocolate chip cookies, important info for this recipe, and similar recipe ideas – and get straight to the cookie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
BECAUSE I'M CURIOUS… WHO INVENTED CHOCOLATE CHIP COOKIES?
Who invented this ooey gooey treat we all love so much? I was surprised because honestly, I thought chocolate chip cookies had been around forever.
It seems that a woman named Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, invented the now famous cookie, while trying to give her customers something different from their usual butterscotch nut cookie.
Her chocolate chip cookie recipe first came out in a 1930's edition of her cookbook. In 1939, her recipe was shared on packages of Nestlé chocolate chips.
In Word War II, soldiers from New England shared the content of care packages, including chocolate chip cookies, with fellow soldiers, and what would you know? The cookie became famous.
You can read and learn more about Ruth in a New York Times article all about Ruth Wakefield's life and legacy.
TIPS FOR HOW TO MAKE CHOCOLATE CHIP COOKIES
Before you get started, gather the ingredients for chocolate chip cookies, per the recipe card below. Keep in mind, nuts are an optional add-in. We’ve used walnuts, but pecans would be delicious too.
- In a large bowl, cream together (or mix together) the butter, brown sugar, and granulated sugar; then add the eggs and vanilla extract to your creamed mixture, mixing well.
- In a separate mixing bowl, you’ll need to sift the flour, baking soda, and salt together; then mix the sifted dry ingredients into the creamed mixture.
- Add the chocolate chips, thoroughly mixing them into the dough; then chill the cookie dough for about 2 hours or more.
- Using a cookie scoop, drop cookies onto your cookie sheet. Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.
A FEW IMPORTANT TIPS AND TWEAKS
If you're wondering what makes chocolate chip cookies chewy or wondering how to get the perfect texture, here are a few tips.
- I substitute unsalted butter (NOT margarine) for shortening. If you use margarine, your cookies will not be the same.
- You can use light brown or dark brown sugar, but here’s a tip… I highly recommend light brown because it makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
- I use a heaping teaspoon of salt.
- As for chocolate chips… I use a full 12-ounce bag of semi-sweet chocolate chips, a lot of chocolate chips. The more chocolate, the merrier.
- Lastly, while it’s not required, I prefer to chill chocolate chip cookie dough for about 2 hours (or even overnight) before baking. This makes a very chewy cookie.
When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
Serve with a nice tall glass of ice cold milk; or make into ice cream sandwiches with old fashioned vanilla ice cream.
WHAT IS THE BEST WAY TO STORE CHOCOLATE CHIP COOKIES?
When you store cookies, place a piece of bread in the cookie jar with them. This will keep your cookies soft and chewy, especially if they browned a little too much while baking.
CAN CHOCOLATE CHIP COOKIES BE FROZEN?
According to Better Homes & Gardens, they should keep in the freezer for up to 3 months.
CAN YOU FREEZE CHOCOLATE CHIP COOKIE DOUGH?
Yes, you can freeze cookie dough. And it comes in handy for so many different occasions, especially when things happen on the fly.
I would recommend scooping your cookie dough as usual, chilling the cookie dough balls for about an hour, then place the chilled dough balls into a freezer bag.
They should keep for up to 3 months in the freezer.
SHOP KITCHEN TOOLS FOR THIS RECIPE:
Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.
Sifter – for sifting the dry ingredients together.
Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.
Cookie Sheet – My baking sheet comes in handy for so many things, including baking cookies.
Cookie Spatula – for removing the hot cookies from the cookie sheet.
GET THE PRINTABLE RECIPE
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Find my original recipe for chocolate chip cookies over at Adventures of Mel!
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- Pre-heat your oven to 375°F.
- Cream together** the unsalted butter, brown sugar, and pure cane sugar.
- Add the eggs and vanilla extract to your creamed mixture, mixing well.
- In a separate mixing bowl, sift the flour, baking soda, and salt together.
- Mix the sifted dry ingredients into the creamed mixture.
- Add the chocolate chips, thoroughly mixing the chocolate chips into the dough.
- Chill the cookie dough for about 2 hours or more.
- Using a cookie scoop, drop cookies onto your cookie sheet.
- Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
*You can use my favorite Cup4Cup Gluten-Free Flour too.
**"Cream together" means to mix together.
Amount Per Serving: Calories: 154 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 24mg Sodium: 83mg Carbohydrates: 20g Fiber: 1g Sugar: 13g Protein: 2g