Chocolate Chip Cookies

Home.  Comfort.  Family.  Love.  The chocolate chip cookie embodies these concepts unlike any other baked good.  Let’s thank Ruth Graves Wakefield, proprietor of the Toll House Inn, for the invention of this iconic treat, a staple in the baking repertoires of moms, grandmas, aunts, godmothers, kind neighbor ladies, and bloggers.

I could bake chocolate chip cookies in my sleep.  They’re Mike’s favorites from my arsenal, always his answer when I ask what I should bake.  The recipe below is based on the Toll House recipe, with a few very minor tweaks.


  • 2 ¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • ¾ cup brown sugar (very generously packed)
  • ¾ cup white sugar
  • 2 eggs
  • 2-3 teaspoons vanilla extract*
  • 1 12-ounce bag milk chocolate chips

*I like a lot of vanilla in my cookies, but you could stick to the standard 1 1/4 teaspoons that the original recipe calls for if you like.


Preheat oven to 375 degrees.

In a medium bowl, combine flour, baking soda, and salt; set aside.

In a mixing bowl, cream together butter and sugars until fluffy.

Add eggs, one at a time, beating well after each addition.

Add vanilla, beating well.

Add half the flour mixture and beat; add remaining flour and beat until well-combined.

Stir in chocolate chips.

Using a two-inch cookie scoop, place on cookie sheets about two inches apart; I bake six cookies at a time on each baking sheet.

Bake for 11-12 minutes, until nicely browned.

Cool on a wire rack.


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