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.
as my husband (a chocoholic) said… FREAKING!!! GOOD. my 2 men love the cookies… another of your recipe to my file.
That’s so awesome, we’re happy to hear that! : D
my recipe is real similar to this one. comes out perfect EVERY time
well, i made these, but used self-rising flour & didn’t use baking soda, and used mini-m&m’s instead of chocolate chips. they turned out great, but i feel like something was missing. they tasted good, but there was something missing.
also, 10-12 minutes, was definitely not enough. i bumped it up to 20 mins. but like i said, something tasted like it was missing..
but kudos to your father for this recipe.
Came across your post from food gawker and made your Dads cookies today and this now my FAVORITE chocolate chip cookie! These are the best I’ve ever had! Kudos to dad!
OMG, thank you so much for the added tip at the end! This is actually almost the exact same recipe I was using except I couldn’t figure out why some batches would be perfect and others would come out flat! I only just started really baking and the problem was a real head scratcher for me. Thanks again!
These cookies were delicious! I made them for my little sister when she won homecoming princess! Wonderful!!!!
These are the only chocolate chip cookies that I make. They’re DELICIOUS!
I tried this recipe and must say that my cookies were just so-so. Maybe your dad has a technique that I don’t know about!
Hi can I make these as cut out cookies? or does it have to me round??
Yumm, these look fabulous! I’m going to make them for my choc. chip cookie loving bf and friends.
But how many cookies does this recipe yield?