The BEST Chocolate Chip Cookies....ever...of all time.

cassie thornburg


Crispy. Soft. Super-sized. Bite-sized. Everybody has their favorite cookie....especially the famed "Chocolate Chip Cookie" (thank you Ruth Wakefield, inventor of said cookie). I have vivid memories of buying chocolate chip cookies during my Jr. High school breaks - 3 to a pack! Freshly baked (still warm, in fact) in a waxed - paper envelope with just the edges peeking out. Slightly crispy on the outside and perfectly soft on the inside. HEAVEN! That, and a cold milk and I was set for the rest of the day. I don't remember how much they cost, but I'm sure they were something like 25 cents. Yes....I'm that old.

I have no idea where I found this recipe so I can't even give credit where it is due. All I can tell you is that for years I made the Toll-House recipe and loved it....until I found this recipe. Please....come into my chocolate chip cookie world with me.......! Enjoy!

pinch tips: Parchment Paper Vs Wax Paper



15 Min


15 Min


1 1/2 c
butter, softened
1 1/4 c
1 1/4 c
brown sugar, firmly packed
1 Tbsp
vanilla extract
4 c
all purpose flour
2 tsp
baking soda
1/2 tsp
1 pkg
chocolate chips (24 oz)

Directions Step-By-Step

Heat oven to 350.
In a large bowl, cream butter, sugars, vanilla and eggs on medium speed until light and fluffy. Stir in flour, baking soda and salt BY HAND ... dough will be very stiff. Stir in chips (if you're not a purist, you can also add 2 C chopped nuts at this point).
On baking sheets lined with parchment, drop dough by TBLS or #40 cookie scoop (this is my favorite way to do it because of uniformity), 2 inches apart and flatten slightly.
Bake 11 to 13 minutes or until light brown. Centers will be soft. Cool 2 minutes on the sheet, then remove to cooling rack.

About this Recipe

Course/Dish: Cookies, Chocolate, Other Snacks
Hashtag: #cookie