Chocolate Chip Cookies

I do not know anyone that doesn’t like a good Chocolate Chip Cookie.  When you eat them, it puts a big smile on your face.  When you give them away, you get lots of smiles.  These are a classic recipe and i like mine soft in the middle but crunchy on the outside, the secret to that is to refrigerate the dough for at least an hour ahead of time or overnight.   If you haven’t tried that, do it, you will be surprised how that makes a huge difference.

If you are looking to make someone happy go to your kitchen and make a batch!  Put them in a little basket and give them away.  But remember to save yourself one.

Next week it is Halloween – crazy how times flies.  Here is a my Pinterest Halloween board and i have been pinning lots of fun recipes and lots of fun decorating ideas.  My favorite are the little ghosts hanging from the chandelier! Check it out!

Print Recipe

Chocolate Chip Cookies

Yield: 60 cookies

Prep Time: 1 hour 15 minutes

Cook Time: 10 minutes


2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips

1 cup chopped nuts (optional)


Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts (optional).

Roll the dough into two 15 inch logs and cover it with plastic or wax paper and refrigerate for at least 1 hour or overnight.

When you are ready to bake preheat the oven to 375. Cut into ½ inch thick slices and place onto ungreased baking sheets.

Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Note: May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Adapted From: Nestle Toll House

One Year Ago: Apple Cake
Two Years Ago: Pumpkin Brownies