"Texas Style Chocolate Chip Cookies"

Amy Alusa


Now, in case you can't tell from my pic, I have eaten many, many a chocolate chip cookie in my life. This is by far my absolute favorite. IF I am successful in avoiding making them (I've had too many!) I can't possibly resist if someone else makes 'em! I've never given them to anyone who doesn't ask me for the recipe. I got this recipe years ago, and although it was delightful, I made just a few small changes that make 'em out of this world! I named them "Texas Style", because they are sooo BIG, and DELICIOUS like everthin' in Texas! I no longer live there, but I learned a lot when I did!

Blue Ribbon Recipe

Wow! This truly is the perfect chocolate chip cookie recipe. If you use a cookie scoop and keep all the cookies the same size, they turn out very professional looking. Serve these cookies and people will think you bought them at a local bakery. This cookie is a basic, delicious chocolate chip cookie. Buttery, tender, and melt in your mouth awesomeness. In the Test Kitchen, we used the Madagascar bourbon vanilla and added M&M's - yum, oh yum! This recipe makes a ton of cookie dough. It's a great recipe if you're serving a crowd or for a bake sale. Test Kitchen Avatar The Test Kitchen


★★★★★ 2 votes

Makes about 2 1/2 dozen "big uns" and 4 1/2 "little un's"
15 Min
15 Min


  • 6 c
    all-purpose flour
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
  • 1 lb
    unsalted butter, room temperature
  • 2 c
    dark brown sugar, packed
  • 1 1/2 c
    granulated sugar
  • 3
  • 24 oz
    pure semi-sweet chocolate chips
  • 2 c
    nuts, chopped (your choice, walnuts or pecans)
  • 2 Tbsp
    pure vanilla extract (I use Mexican vanilla or Madagascar bourbon vanilla)

How to Make "Texas Style Chocolate Chip Cookies"


  1. In a large bowl, sift or whisk thoroughly together the first 3 ingredients, then set aside.
  2. In your electric mixer bowl (if you have a Kitchen-Aid you will WANT to use it!), cream the butter and sugars until light and fluffy.
  3. In a smaller bowl, lightly beat the eggs. Add the vanilla. Mix into the creamed butter.
  4. Carefully add the flour mixture beating slowly to avoid splattering all around you. This makes a lot of dough, and you don't want to over beat, or spill it all out. Add as much as you can at once, scrape the sides and bottom periodically to ensure that you get all of it in there from the sides and the bottom. BE CAREFUL NOT TO OVER MIX, HOWEVER, BECAUSE TOO MUCH MIXING MAKES FOR TOUGH COOKIES.
  5. Combine the chocolate chips, nuts, and any other add-ins. Add this mixture to the butter mixture.
  6. Combine well.
  7. Preheat the oven to 350F degrees. Roll dough into 2" balls (you can use a cookie scoop or small ice cream scoop for this if you have one. Try to keep the cookies uniform in size and shape).
  8. Place them on ungreased cookie sheets, and flatten each cookie (to about 3/8" height) gently with the palm of your hand. Bake for 12-14 minutes (for big ones, and 10 minutes for smaller ones) or until barely set and light brown around the edges.
  9. Remove from the oven. Leave on the cookie sheet to cool about 5 minutes.
  10. Remove to cooling racks to cool completely.
  11. These cookies will not only make you everyone's favorite for the day (if not for a lifetime) but also make fancy, schmancy gifts... if you are successful in achieving uniformity; these will not only taste and smell out of this world, they will easily look very professional, and make an impressive and delightsome gift!
  12. BTW, This recipe can be bent to accomodate individual creativity. Try them with M&Ms, with or without nuts, white or chocolate chips and dried fruit, white chocolate chips, coconut & macadamia nuts, chopped Rolos, chopped Snickers or almost any quality candy bar (not Nerds, etc.!), peanut butter cups, etc., etc., etc. Have fun!

Printable Recipe Card

About "Texas Style Chocolate Chip Cookies"

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids

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