Old Fashioned Chocolate Chip Cookies – no fancy ingredient list, just few simple steps, the BEST softest thick & CHEWY cookies in town!
Remember the saying Old is Gold. Well I implemented it on The great 2nd annual cookie swap. For long I toyed with the idea of making chocolate shortbread cookies or oatmeal honey cookies. Well at the end I realized that no matter what age you are everyone loves to indulge in old fashioned chocolate chip cookies. You can never get enough of them and so I went with them.
And sure they were as after sending them to my 3 cookie swap bloggers, I ended up making another batch for us and our friends.
I was given the task to send cookies to Camilla from culinary adventures with cam, Kimberly from eat the evidence and Kathy from the cheap gourmet. I did hear from Camilla and she told me that the cookies were gone in no time!
I hope the rest of them loved them as well.
I received cookies from Camilla from culinary adventures with cam. Her’s were Boozy salted fennel pollen shortbread and they were amazing. They were crisp and had the aromatic fennel smell which keeps you wanting for more.
The second batch of cookies I received were from Kimberly from Eat the evidence. Her’s were Chocolate chocolate chip cookie which were soft and gooey. A good combination with a glass of chilled milk.
The third batch I recieved was from Amber from bluebonnetsandbrownies. Her’s were peppermint tea shortbread cookies dipped in white chocolate. They were soft with little hint of peppermint. They looked pretty and were equally tasty.
- 3 cups all purpose flour (16.5 oz)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup white sugar (7.5 oz)
- 1 cup packed brown sugar (6 oz)
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi sweet chocolate chips
- Preheat oven to 375F.
- Whisk flour, baking soda and salt in a medium size bowl. In a large bowl, beat butter until light and fluffy. Add both sugars to the butter and beat it until well blended. Add eggs and vanilla. Beat until mixture becomes smooth and creamy. Add flour mixture to it and beat until just incorporated. Stir in the chocolate chips.
- Cover the dough and let it chill in fridge for 30 mins. This helps in making nice thick chewy cookies that don't spread too much.
- Spray a baking sheet with non stick oil or use a parchment paper or baking mat over baking sheet. Roll around 2-3 tbsp cookie dough into a tight ball and place them on sheet at least 2-3 inches apart. Bake them for 11-13 minutes or until golden brown.
- Let them cool on the baking sheet for a minute or two. Then transfer the cookies on a rack and let them cool completely.
- Store in airtight container at room temperature.
- Best enjoyed with a glass of chilled milk.
Recipe is adapted from The Bon Appetit cookbook.
If you want the doughfor later, simply shape the dough into a log shape and tightly wrap it in plastic wrap. Freeze. Whenever craving hits, defrost the cookie dough for 15-30 mins on counter, chop the amount you need and bake!
More Dessert Recipes:
Kimberly Chapman saysDecember 16, 2012 at 10:50 PM
OMG I’m sorry mine came out smushed! I’d never shipped cookies before…yours were so wonderful in a cute box so I felt bad already for having just ziplocked mine. Oh well, live and learn…
I’ll be doing a roundup post soon but have had some life stuff get in the way, but wanted to stop by and say yours were my favourites of the ones I received. Thanks so much!
naivecookcooks saysDecember 17, 2012 at 2:46 AM
Awww you made my day Kimberly! But yours were equally delicious 🙂
henatayeb saysDecember 18, 2012 at 10:13 AM
Yum.. that looks like a delicious swap
naivecookcooks saysDecember 18, 2012 at 10:24 AM
Radhika agarwal saysJuly 5, 2016 at 9:15 PM
How to make it them eggless??
naivecookcooks saysJuly 5, 2016 at 10:42 PM
Hi Radhika! Here I have a recipe for eggless chocolate chip cookies ->> https://www.naivecookcooks.com/simple-chocolate-chip-cookies/
Jessica Quintana saysAugust 24, 2016 at 9:44 PM
My 10 year old found this recipe and I have to say, it is the BEST chocolate chip cookie recipe I have ever tasted. We have made this recipe five times now over the past two weeks because everyone that comes over LOVES them! They are fluffy, moist, just the right amount of chocolate and just all around delicious. Perfect with coffee! She made a double batch tonight. I am sharing this recipe with everyone!
naivecookcooks saysAugust 24, 2016 at 10:17 PM
That’s the best thing I have heard all day Jessica!! So happy to hear that you guys have been enjoying these cookies and sharing the love with your loved ones 🙂 These are our all time favorite chocolate chip cookies!! Happy baking and do try other recipes as well 🙂
Juliet saysJanuary 28, 2017 at 5:29 PM
What kind of brown sugar, light or dark?
naivecookcooks saysJanuary 28, 2017 at 5:36 PM
Juliet I have used both with success. So whichever one you have on hand! Hope you enjoy these 🙂
Sara saysMarch 9, 2017 at 3:43 PM
How many cookies does each batch make?
naivecookcooks saysMarch 27, 2017 at 12:52 PM
It makes 24 cookies 🙂
Rekha saysJuly 5, 2017 at 9:25 PM
Can you please share eggless option
Karen Lees saysNovember 10, 2017 at 11:55 AM
HANDS DOWN BEST COOKIE EVER! NO JOKE! I used Kerrygold butter and a bourbon vanilla from Trader Joe’s !
naivecookcooks saysNovember 15, 2017 at 2:58 PM
I LOVE Kerrygold butter!! Glad you loved these 🙂