Chocolate Chip Cookies

two chocolate chip cookies with milk

Chocolate Chip Cookies

Recipe by Melissa Nicholson


Prep time


Cooking time



The chocolate chip cookie was first created by Ruth Wakefield, who ran the Toll House restaurant in Whitman, Massachusetts. In 1930, she graciously bestowed on us a buttery cookie that oozes melted semi-sweet chocolate. We love you, Ruth. She would be proud to know that the chocolate chip cookie still reigns as America’s number one cookie today.

In my recipe, I add a little extra flour to keep the cookies from falling flat. I swear they didn’t use to fall flat years ago, and I have often wondered if something in one of the ingredients has changed over time—still, the extra tablespoons of flour help. Also, refrigerating your cookie dough for a bit so it isn’t as soft helps the cookies get a nice thickness when they bake.


  • 2 1/4 cups flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 cup butter, softened

  • 3/4 cup brown sugar

  • 3/4 cup sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 2 cups semi-sweet chocolate chips


  • Whisk together flour, baking soda, and salt in a small bowl and set aside.
  • In a mixer, combine the softened butter and sugars until creamy.
  • Add eggs one at a time an blend well.
  • Add the vanilla and blend well.
  • Add flour mixture a little at a time and blend well each time until it is all mixed in.
  • Stir in the chocolate chips.
  • Using a teaspoon or cookie scoop, drop the dough by spoonfuls onto cookie sheets, leaving about 2 inches between each cookie.
  • Bake at 375° F for 10-12 minutes, depending on how dark you like them and how your oven heats. I like mine light. Remove from oven and allow the sheets of cookies to cool for about one to two minutes before transferring them to wire racks to cool completely.


  • When refrigerating the dough, 15 minutes is fine, and longer won’t hurt it. If you don’t have time to refrigerate, you can still make the cookies. I do it quite often. I find they maintain more thickness if the dough is refrigerated.
  • This says 60 servings because it makes 5 dozen when the cookies are small (about a teaspoon scoop). Realistically, one cookie for each person, if you have 60 guests, is not enough. 😉


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.