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Classic Chocolate Chip Cookie

November 22, 2010

What can be more classic than a chocolate chip cookie and a glass of milk? I am always trying to experiment with new and exciting cookie and dessert recipes but nothing makes Jason happier then when I bake classic chocolate chip cookies. I tried this recipe from Martha Stewart Holiday Cookies Magazine last night and they were a hit. Simple to make these cookies turned out crisp on the outside and chewy on the inside and huge!

This recipe is a keeper.


2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

3/4 cup packed light-brown sugar

2 large eggs

2 tsps pure vanilla extract

12 oz chocolate chips (I use chunks)

1. Preheat oven to 375°. Wisk to combine flour, baking soda, and salt in a bowl. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each; mix in vanilla.

2. Reduce speed to low, add flour mixture; mix just until combined. Stir in chocolate chips. Drop 1/4 cup mounds of dough, spaced 3-4 inches apart, onto parchment-lined baking sheets. (6 per sheet)

3. Bake, rotating sheets halfway through until golden brown, 15 to 18 minutes. Let cook on sheets about 2 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temp for up to 2 days.

5 Comments leave one →
  1. cookie monster permalink
    November 22, 2010 2:55 pm


  2. Aunt Alice permalink
    November 22, 2010 10:33 pm

    Wow – they look and sound GREAT. How many giant cookies does this recipe make? I may have to make some for Mike as he is a sucker for a good chocolate chip cookie.

    • November 22, 2010 10:38 pm

      They make just over a dozen GIANT cookies. It calls for 1/4 cup scoops of dough and I used a 1/4 cup ice cream scoop.

  3. June 4, 2011 9:08 am

    so what do you think would happen if i poured this into an 8X8 pan and made a cake out of it?

  4. June 4, 2011 11:25 am

    Hey MG: I wouldn’t use recipe for a bar cookie because these cookies are crispy and chewy and you need a little more cakey and gooey. I would use the classic Toll house recipe for that! (use the slice and bake variation)

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