THE BEST Chocolate Chip Cookies

This recipe comes from the Betty Crocker Cookbook, but I reduced the amount of butter, sugar, and salt it called for.  This is the reduced recipe.  I find it actually makes the cookies taste better.  People rave. 


1/2 C. granulated sugar

1/2 C. packed brown sugar

3/4 C. butter or margarine, softened (I use butter)

1 tsp. vanilla

1 large egg

2 1/4 C. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 12-oz bag semisweet chocolate chips (I used a 1 C. dry measure to make these and liked the amount)

OPTIONAL: 1 C. coarsely chopped nuts (not our favorite, but some folks love it)


Heat your oven to 375 degrees F.  If you enjoy using a baking stone like I do, preheat it in the oven now.

In a large bowl, mix the sugars, butter, vanilla, and egg. 

Stir in the flour, baking soda, and salt.  Your dough will be stiff.  Stir in the chocolate chips.

Resist eating the entire batch of dough raw. 

On your baking stone or an ungreased cookie sheet, drop the dough by rounded tablespoonfuls about 2 inches apart.  Sometimes I make these into giants by grabbing handfuls and just smooshing them down.  This time I went with heart shapes for my niece’s Princess Feast.

Bake for 8-10 minutes or until the cookies are light brown with soft centers.  Cool for 1-2 minutes and transfer the cookies to a wire rack.

Eat your heart out.


4 thoughts on “THE BEST Chocolate Chip Cookies

  1. Pingback: THE BEST Chocolate Chip Cookies | The Full Vine

  2. Just made these… YUUUUMMMMMMM!!!!! I didn’t have enough choc chips (umm, yes, somebody gets her chocolate fix by raiding the chip bag), so I chopped up a chocolate bar that happened to be (miraculously) uneaten in the cupboard. Nope, turns out big chocolate chunks don’t hurt the recipe at all!

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