These cookies come out perfect every time... A classic recipe with a little twist on the prep work! Using a turn-over motion when adding the flour keeps them from becoming too cake-like. These really are the perfect, fluffy cookies you'll crave!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with brown sugar in a saucepan over medium heat, stirring constantly. Remove from heat and stir in white sugar, baking soda, and salt. Let mixture cool for 15 minutes.

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  • Transfer butter mixture to a large mixing bowl. Add beaten eggs and vanilla extract; mix well. Fold in flour gently, 1 cup at a time, using a wooden spoon. Fold chocolate chips into the thick batter with the spoon.

  • Refrigerate cookie dough for 1 hour or freeze for 30 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Roll dough into 1-inch balls and arrange on ungreased, nonstick baking sheets.

  • Bake in the preheated oven until edges start to turn golden, 8 to 9 minutes. Let cool.

Cook's Note:

Cookies will be pale out of the oven and darken as they cool.

Nutrition Facts

173 calories; protein 1.8g; carbohydrates 25.4g; fat 8.2g; cholesterol 23.9mg; sodium 111.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2020
Was looking for a cookie recipe without nuts or oats this worked well. I used a mix of white and semi-sweet chocolate chips. Melting the butter and sugar together made the dough prep easier.:) Will make again. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2020
Was looking for a cookie recipe without nuts or oats this worked well. I used a mix of white and semi-sweet chocolate chips. Melting the butter and sugar together made the dough prep easier.:) Will make again. Read More
Rating: 4 stars
02/02/2019
I made a few changes out of necessity and for ease: I melted the butter and brown sugar in the microwave in the large bowl indicated later in the instructions I used milk chocolate chips because it's what I had and I used a baking pan with a silpat mat because I don't own non-stick. While these cookies are good I don't think they are better than others that don't require the waiting time. I chose to put mine in the freezer for 30 minutes rather than the frig for an hour. I thought I was making 1-inch balls but I ended up with 38 balls for 1/2 the recipe. I still ended up cooking them for 10-11 minutes to get the outside edges slightly crispy. All that said the cookies were very good for my afternoon tea break. Read More
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