Chocolate Chip Cookies Recipe

Chocolate Chip Cookies

No doubt a handful of these Chocolate Chip Cookies is mighty tasty. Indeed. But today, not only did I have to order up a big helping of self control on my part, but I had to fend off the most precious (and sneaky) children in the whole wide world to save these babies for this chocolate chip cookie recipe.

Chocolate Chip Cookies

I’m participating in a new segment on Culinary Snapshot called “Through My Lens,” where bloggers cook and photograph the same recipe then compare notes. It should be neat to see how we all approach things differently and hopefully I’ll learn a thing or two.

The chips survived another day to mix it up with these partners… butter, brown sugar, eggs, sugar, vanilla, salt, baking soda and flour…


to produce this good stuff…


I so wanted to grab that spoon, pretend I was at the fair walking around with a big turkey leg and call it a day… but no! Don’t do that! I just heard about a woman who got really sick (she may have even died) from eating raw cookie dough – don’t do it. Don’t.

So here’s the deal … mix all that up, pop it on a baking sheet in a 350° oven for 9-12 minutes and out comes some yummy, good old fashioned, can’t beat it with a stick, Chocolate Chip Cookies.


Chocolate Chip Cookies

(Man, I need a new cooling rack…)

And this Chocolate Chip Cookies Recipe makes cookies that are good for dunkin’ for sure!

Chocolate Chip Cookies


Chocolate Chip Cookies Recipe
Recipe from Mary Bartz, resident cookie expert in the Betty Crocker Kitchens and discovered at Dine and Dish.
Recipe type: dessert
Serves: Makes about 6 dozen.
  • 1½ cups butter
  • 1¼ cups granulated sugar
  • 1¼ cups brown sugar, firmly packed
  • 2 teaspoons vanilla
  • 2 large eggs
  • 4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 24 oz. bag chocolate chips
  1. Preheat oven to 350°F.
  2. Mix butter, sugars, vanilla and eggs in large bowl.
  3. Stir in the flour, baking soda and salt.
  4. Stir in one half of the chocolate chips.
  5. Drop dough by rounded measuring tablespoons, about 2-inches apart onto ungreased cookie sheet, preferably lined with parchment paper.
  6. Place several of the reserved chocolate chips on top of each cookie (optional).
  7. Bake 9-12 minutes or until light brown.
  8. Cool slightly.
  9. Remove from cookie sheet, cool on wire rack.



Sign Up for Email Updates

Subscribe here to have all updates delivered to your email.


  1. 1


    You know, it really is hard to find the perfect chocolate chip cookie recipe. I’ll be trying this one… just look at all those chips!

  2. 2

    Amy says

    I am just down the road. I have the milk ready! Come on over, and I’ll let your audience know if they pass the taste test. Looks scrumptious!

    • 4


      Hey Adam!

      I cooked these for the full 12 minutes and they were crunchy around the outside with a little chewy in the middle. I think I’ll try the next batch for 10 minutes to see if they result in more chewy to crunchy ratio.


  3. 7

    Cindy says

    Hey, I’m with the “other” Amy… let’s get together and have a cookie tasting! I’ll bring THE Happy Cow milk (is there any other?) and well have a wonderful time dunkin’ and tastin’! Yum Yum 😉

  4. 8

    TasteStopping says

    I could talk about and look at chocolate chip cookies all day long. On the internet, in person, doesn’t matter. These look divine, but to me, chocolate chip cookies are like pizza. Even a bad one is a good one. Besides, if they turn out on the overdone side, there’s always milk. I can barely have one without the other!

    I’ll look for you at Culinary Snapshot. It’s such a great idea for a site, and your work there will be sure to help many a food blogger. In the meantime, if you haven’t heard about my new site (below) I’d love to invite you to stop by and check it out. I publish all the food photos that are rejected by the big guys. It’s a lot of fun!


  5. 10


    Love your photos and thanks for participating!
    I usually cook these cookies for 9-10 minutes, which produces soft all over except a bit on the edge cookies. Take them out when they still look doughy and let sit on the pan for a minute or two to firm up.

  6. 11


    beautiful pictures! simply gorgeous. What camera and lens are you using?

    I’m aching for some chocolate chip cookies now!

    • 12



      I shoot with a Nikon D50 with a 50mm 1.4. A great lens on a not so good camera. Hopefully will be able to upgrade later on. Thanks for visiting – come back. Loved those coconut cherry thingys on your site – oh my – they look good!

      Amy J

  7. 13

    Denise says

    I have no self-control when it comes to home-baked chocolate chip cookies…can’t wait to try these! Pictures are fabulous as usual…but where are the ones of the “flour cyclone”??? LOL

  8. 14


    Thanks Amy!

    I have the same camera lol. I have a 50mm 1.8 myself but I wish I had the 1.4! I go back and forth on whether to get more lenses or upgrade my camera first. Ahh decisions, decisions.

    I will definitely be back and can’t wait to check out the rest of your blog :)

    • 15



      I would’ve thought your photos came from a newer model (those photos in your cherry post – awesome!) but it’s not all about the camera. I’ve been in the same boat not knowing what to do next, lens or camera body? But my camera is going on 5 yrs. old now, so I’m getting a little nervous about how long it may last.


  9. 16

    Memoria says

    OOOOOO, dying from eating CCC dough? What a great way to go! I’m going to have to try that out as much as I can! You only live once, ya know. Don’t hold back from your indulgences.

    Your cookies look awesome.

  10. 18


    This is probably the 5th or 6th time I’ve come by to gawk at those gorgeous cookies. They look so good, I’ve got to make them this week. Love your photos.

  11. 21

    Fazela says

    I just came across your blog and tried making these cookies last night. They turned out just perfect!!!
    Thanks a lot for sharing……

  12. 22



    Getting ready to print out the recipe, so will be trying in the next couple of days.

    Did want to say though… use whole egg powder, and you can lick that spoon all you want! Yes, if using to try and make scrambled eggs, well, we won’t try it, but for baking, unless I really really need to, I use egg powder and have so far, had no problems! It is something that you have to psych yourself up to do if you aren’t used to using ‘food storage’, but once you get past the ‘ewww yuck!’ syndrome, it really becomes a blessing.

    Just sayin’. ;o)

Leave a Reply

Your email address will not be published. Required fields are marked *