The Chocolate Chip Cookie

It is an as American as apple pie, the hamburger, or the Fourth of July.  Nothing seems to be more enticing than the freshly baked chocolate chip cookie and a tall glass of frothy chilled milk.  The recipes and variations abound.  Some switch-up the classic by adding walnuts or pecans, while others add white chocolate chips or butterscotch chips.  Many recipes call simply for white pure-cane sugar, and others ask for both white and brown sugars.  Perhaps all the different versions just go to prove, it is indeed a standard American treat.

Best-Ever Chocolate Chip Cookies

¾ cup granulated sugar

1 cup brown sugar

1 cup butter

1 tbsp vanilla extract

2 eggs, slightly beaten

3 cups all-purpose flour

¾ tsp baking soda

¾ tsp salt

3 cups semi-sweet chocolate chips

1 cup chopped nuts, optional

Preheat oven to 350°F. Combine the sugars, then add the butter. Cream together. Add the vanilla and eggs, mixing well.

In a separate bowl mix the flour, baking soda, and salt. Add the flour mixture to the sugar mixture and mix well. Dough should be stiff. Add the chocolate chips and nuts, if desired.

Line a cookie sheet with baking parchment or wax paper. Drop the dough onto the cookie sheets by spoonfulls. Bake for 10 to 12 minutes. Remove from the oven and cool on wire racks. Yields 2 to 3 dozen.

Chocolate Chip Reeses Peanut Butter Cup Cookies

½ cup butter

½ cup shortening

¾ cup sugar

¾ cup brown sugar

1 tsp vanilla

2 eggs

1 ¼ cup flour

1 tsp baking soda

1 tsp salt

2 cups chocolate chips

small Reeses Peanut Butter cups

Preheat oven to 350°F. Beat butter, shortening sugar, brown sugar, and vanilla. Add eggs. In a separate bowl, mix together flour, baking soda, salt, and chocolate chips. Gradually add butter and sugar mixture.

Use a small muffin tin pan. Put a scoop of cookie dough in each tin and then push a small Reeses Peanut Butter Cup (unwrapped) into each scoop of dough.

Bake at 350°F for 10 minutes.

Chocolate Chip Cowboy Cookies

1 ½ cups butter at room temperature

2 cups brown sugar

2 cups white sugar

4 eggs

2 tsp pure vanilla extract

1 tsp salt

1 tsp baking powder

2 tsp baking soda

4 cups unbleached white flour

4 cups old-fashioned oats

2 cups semi-sweet chocolate chips

1 cup coconut

1 cup hazelnuts

Preheat oven to 350°F. With an electric mixer, whip butter and sugars. Add eggs, vanilla, and salt. Beat well.

Blend baking soda, baking powder, and flour in a separate bowl, then add them to the butter/sugar mixture 1 cup at a time, mixing slowly. Add oats and stir until dough comes together, then add chocolate chips, coconut, and hazelnuts.

Line a cookie sheet with baking parchment. Spoon dough onto cookie sheet, pressing the tops of the dough down slightly. Bake for 11 minutes. Let cookies cool on the cookie sheet for 1 to 2 minutes. Move to cooling racks.

Chocolate Monster Cookies

6 eggs, beaten

2 cubes butter or margarine

2 cups brown sugar

3 cups peanut butter

½ tbsp light corn syrup

2 cups sugar

½ tbs vanilla

4 tsp baking soda

9 cups oatmeal

16 ounces M&Ms

16 ounces chocolate chips

Preheat oven to 350°F. Mix together eggs, butter, brown sugar, and peanut butter. Add corn syrup and vanilla. Add dry ingredients and mix well. Add M&Ms and/or chocolate chips. Drop dough by spoonfuls onto cookie sheet. Bake at 350°F for 10 minutes.

Ooey-Gooey Chocolate Chip Cookies

1 ¼ cup white sugar

¼ cup brown sugar

1 ½ cup butter

2 tsp vanilla

3 eggs

4 cups unbleached flour

2 tsp baking soda

1/8 tsp salt

12 ounces chocolate chipsPreheat oven to 350°F.  Cream together the white sugar, brown sugar, and butter.  Stir in vanilla and eggs.  Add the remaining dry ingredients and stir.  Chill the batter for one hour.  Stir in the chocolate chips. Drop onto ungreased baking sheet one inch apart. Bake for 9–11 minutes until golden brown.

Pan Chocolate Chip Cookies

½ cup butter

1 cup white sugar

1 cup brown sugar

1 tsp vanilla

1 tsp baking soda

2 eggs

1 cup flour

3 cups oats

12 ounces chocolate chips


Preheat oven to 350°F. Combine ingredients in the order listed above. Pour batter into a 13” x 9” pan and bake for about 20 minutes or until golden brown.

"Everything-but-the-Kitchen-Sink" Chocolate Chip Cookies

2 ¼ unbleached flour

1 tsp baking soda

1 tsp salt

1 cup butter or margarine

¾ cup packed brown sugar

¾ cup granulated sugar

1 ½ tsp vanilla

2 eggs

1 cup chopped nuts (walnuts or pecans)

1 ½ cup semi sweet chocolate chips

½ cup white chocolate chips

½ cup butterscotch chips or peanut butter pieces

Preheat oven to 375°F. Mix flour, baking soda, and salt. Set aside. Cream together butter, sugars, vanilla, and eggs. Gradually beat first mixture into the second mixture.  Stir in remaining ingredients.
 Drop teaspoons of batter on ungreased cookie sheet. Bake 10 minutes. Remove from oven.  Let stand for 2 minutes, and place on cooling rack.

Triple Chocolate Chip Cookies

1 box chocolate cake mix (2 layer size)

1 cup sour cream

1 box instant chocolate pudding (4 serving size)

1 cup chocolate chips 2 large eggs 

Preheat oven to 350°F. Stir all five ingredients together until moistened and smooth.  Drop teaspoons about 2 inches apart on a well-greased cookie sheet.  Bake on center rack for 16–18 minutes.  Let stand 2 minutes and cool completely.

Absolutely Decadent Chocolate Chip Cookies

2 ½ (1 ounce) squares unsweetened chocolate

½ cup butter

2 cups all-purpose flour

½ tsp baking soda

1 tsp baking powder

¼ tsp salt

1 ¼ cups white sugar

2 eggs

1 tsp vanilla extract

2/3 cup sour cream 2 cups semisweet chocolate chips 

Preheat oven to 375°F. Melt unsweetened chocolate and butter together in a microwave or on a double boiler, stirring occasionally until smooth.  In a separate bowl sift together flour, baking soda, baking powder, and salt.  In another bowl, cream sugar, eggs, and vanilla.  Add the chocolate mixture and blend well.  Stir in flour mixture alternately with sour cream.  Add chocolate chips and stir.  Drop large spoonfuls on ungreased cookie sheets and bake for 8–10 minutes.  Let cookies cool five minutes on sheet and then place on a cooling rack.

History of America’s Favorite Cookie

It’s the fresh-from-the-oven favorite, the essence of All-American baking, but how did the classic chocolate chip cookie, come about?

Like many other classic inventions, it was stumbled upon by accident.

In the 1930s, Ruth Wakefield ran the Tollhouse Inn in Whitman, Massachusetts, alongside her husband, Kenneth.  She often cooked and baked specialties from her repertoire for the guests.One day in 1937, she added a twist to her typical butter cookies by adding chocolate.  She chipped chocolate off of a Nestlé’s chocolate bar and hoped the pieces would melt into the dough to create a through-and-through chocolate cookie.  Instead, she found that the little bits of chocolate remained in place to add bursts of flavor.  She served the new creation cookie to her guests to their great approval.

The cookies immediately gained fame to the point that people would flock to the inn to sample the ingenious cookie. 

Eventually, Ruth presented her recipe to Nestlé and, in essence, bartered for chocolate.  Nestle set the conditions: if they could print her recipe on the back of its chocolate bars, then she could have an unending supply of chocolate bars to bake her famous cookies. 

To promote the Toll House cookie recipe further, Nestlé even packaged a chocolate chopper with the bars.

In 1939, two years after Ruth stumbled upon the concept of “chocolate chips,” packaged chocolate morsels made their debut on the market, by way of Nestlé.

Comments and feedback can be sent to