Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary

10 mins
1 hr 15 mins
1 hr 40 mins
15 mins
3 dozen


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


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.

  • 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