As far back as I can remember, my dad has been known amongst all of our family and friends for his famous specialty: chocolate chip cookies.
As kids, my sister and I delighted in licking the beaters. As teenagers, we always begged him to make a batch when friends came over. As college students, we loved receiving fun care packages in the mail with a plateful inside. And now as adults living hours away, my sister and I find ourselves making our own batches to pass on the deliciousness. :-)
These cookies pretty much rock. They’re chewy, full of flavor (lots of vanilla), and overflowing with classic semisweet chocolate chips. The original recipe called for a mixture of butter and shortening (2/3 cup of each – which resulted in an even more fabulously chewy cookie!), but we modified a few years ago to pass on the trans-fats and now it’s all buttah.
Still, these are my favorite chocolate chip cookie. Love them fresh out of the oven, packed away for lunch, or even frozen! (Yes, learned that one from my grandma, who always kept a freezer in her basement packed with “chip chocolates” — they’re actually really good!)
So if you’re looking for a solid CCC recipe, give this a try! Be sure to read the tip below too. Enjoy!!
Dad’s Chocolate Chip Cookies
- Prep Time: 5 minutes
- Total Time: 5 minutes
Description
My dad’s recipe for classic chocolate chip cookies — a winner every time!
Ingredients
- 1 cup + 2 Tbsp. butter, slightly softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups semisweet chocolate chips (mini, regular, or chocolate chunks!)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips. Drop by large spoonfuls onto prepared cookie sheets.
- Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.
Ali’s Tip:
To avoid having flat cookies (with this or other recipes), be sure that the dough you pop in the oven is pretty chilled. So when you’re mixing these up initially, I’d recommend letting the prepared dough sit in the fridge for at least 20-30 minutes before baking your first batch.
Can you put the baked ones in the freezer like with your Chewy Ginger Molasses cookie recipe?
Loved this recipe for texture crispy outside chewy inside and held volume without any nuts. I used unsalted butter but added 1/2 tsp salt to batter then sprinkled some le fleur salt prior to baking. Great tip on refrigeration (overnight) and had to add a few more minutes to bake time. Family agreed it’s a super yummy recipe 😊 thank you!
Perfect plan! It makes me and dad smile.
Wanted to try a new chocolate chip cookie recipe and these were great!! Definitely am going to always cool the batter before baking—-that made them so fluffy!
The recipe is no longer available! :(
Hi Els! Oh goodness, thanks for catching this for us! We just fixed it so it’s in there now. We hope you enjoy! :)
Thank you so much!
I make this recipe every year for my birthday, I was starting to panic! ;)
You made it available just in time :)
the recipe isn’t showing up just this “[amd-zlrecipe-recipe:553]”
The cookies turned out great, but the instructions are confusing. The baking soda is shown as being added with the flour and salt in the ingredient listing. However in the instructions it has the baking soda being added with the eggs and vanilla. Just wanted to make you aware. I added the baking soda by mixing it with the flour and the salt. And they turned out great!
Are you supposed to put the baking soda in with the eggs and vanilla or should it be mixed with the flour and salt before mixing into the dough?
Hi Jen! We add the baking soda in with the egg and vanilla. We hop you enjoy these!