Best Classic Chocolate Chip Cookies Recipes

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GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES



Ghirardelli® Classic Chocolate Chip Cookies image

The classic chocolate chip cookie just got better! This indulgent cookie made with Ghirardelli's® Bittersweet 60% Cacao Baking Chips is delicious with every cookie bite!

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 30m

Yield 36

Number Of Ingredients 10

1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour, unsifted
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts or pecans, chopped (optional)
2 cups Ghirardelli® Bittersweet 60% Cacao Baking Chips

Steps:

  • Heat oven to 375 degrees F.
  • Stir flour with baking soda and salt; set aside.
  • In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
  • Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
  • Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
  • Drop by tablespoonfuls onto ungreased cookie sheets.
  • Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

HERSHEY'S CLASSIC CHOCOLATE CHIP COOKIES



Hershey's Classic Chocolate Chip Cookies image

This came off the back of the Hershey's chocolate chips bag. **For perfectly chocolate chocolate chip cookies, add 1/3 cup Hershey's cocoa to recipe.

Provided by lilkittykt

Categories     Dessert

Time 25m

Yield 4 1/2 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package hershey semi-sweet chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Preheat oven to 375°F.
  • Stir together; flour, baking soda and salt,.
  • Beat butter, granulated sugar, brown sugar and vanilla in a large bowl with mixer until creamy; add eggs, beat well, gradually add flour mixture, mixing well.
  • Stir in chocolate chips and nuts if desired, drop by rounded teaspoons onto ungreased baking sheet.
  • Bake 8-10 minutes or until lightly browned, cool slightly; remove from sheet, to wire rack, cool completely.
  • PAN RECIPE: spread batter in greased 15 x 10 jelly-roll pan, bake at 375°F for 20 minutes or until lightly browned, cool completely; cut into bars.

CLASSIC CHOCOLATE CHIP COOKIES



Classic Chocolate Chip Cookies image

Small changes can make a big difference. We took our basic chocolate chip cookie and made one isolated change at a time. We added, swapped, melted, baked low, baked high and chilled. But mostly we had fun. And with each slight tweak we made a new cookie with a different texture, look and taste from the last. Use our guide as a way to find the perfect cookie for you. No big changes necessary.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield about 30 cookies

Number Of Ingredients 9

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Steps:

  • Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
  • Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
  • Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
  • When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
  • Variations:
  • For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
  • For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
  • For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
  • For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
  • For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

CLASSIC CRUNCHY CHOCOLATE CHIP COOKIES



Classic Crunchy Chocolate Chip Cookies image

Make and share this Classic Crunchy Chocolate Chip Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h8m

Yield 4 1/2 dozen

Number Of Ingredients 11

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup brown sugar
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider vinegar or 1 tablespoon white vinegar
1 large egg
1 teaspoon baking soda
2 cups unbleached all-purpose flour
3 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°; lightly grease two baking sheets.
  • In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
  • Beat in the egg, then the baking soda and flour.
  • Stir in the chocolate chips.
  • Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
  • Remove from oven and transfer to a rack to cool.

REESE'S CLASSIC PEANUT BUTTER AND MILK CHOCOLATE CHIP COOKIES



Reese's Classic Peanut Butter and Milk Chocolate Chip Cookies image

I purchased a bag of Reese's Peanut Butter & Milk Chocolate Chips today and this was the recipe found on the back. I made these cookies and they were perfect! The perfect combo of chocolate and peanut butter in a soft chewy cookie!

Provided by Dine Dish

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 (11 ounce) package reese's peanut butter and milk chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Heat oven to 375°F.
  • Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 802.6, Fat 39.4, SaturatedFat 24, Cholesterol 182.2, Sodium 787.8, Carbohydrate 105.3, Fiber 1.5, Sugar 62.2, Protein 8.7

HERSHEY'S CLASSIC MILK CHOCOLATE CHIP COOKIES



Hershey's Classic Milk Chocolate Chip Cookies image

Make and share this Hershey's Classic Milk Chocolate Chip Cookies recipe from Food.com.

Provided by Shannon Ibert

Categories     Dessert

Time 30m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 10

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups hershey's milk chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Heat oven to 375 degrees. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla with electric mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet. bake 8 to 10 minutes or until lightly browned. cool slightly; remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 71.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 15.4, Sodium 66.4, Carbohydrate 9.3, Fiber 0.2, Sugar 5.7, Protein 0.8

HERSHEY'S CLASSIC CHOCOLATE CHIP COOKIES RECIPE - (3.9/5)



Hershey's Classic Chocolate Chip Cookies Recipe - (3.9/5) image

Provided by mattyrana

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups (12 oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
1 cup chopped nuts (optional)

Steps:

  • Heat oven to 375˚. Stir together flour, baking soda, and salt. Beat butter, granulated sugar, brown sugar, and vanilla in a large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. PAN RECIPE: Spread batter in greased 15 ½x10 ½x1-inch jelly-roll pan. Bake at 375˚ for 20 minutes or until lightly browned. Cool completely; cut into bars. Makes about 4 dozen bars.

NANA'S CHOCOLATE CHIP COOKIES (CLASSIC TOLL HOUSE COOKIES)



Nana's Chocolate Chip Cookies (Classic Toll House Cookies) image

The first chocolate chip cookie recipe was created in the 1930's by Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts. Since Nana's cookies were based on this recipe, she always called them "Toll House Cookies." My brothers, cousins, and I (as well as many of the adults) came running when we smelled these baking. So, pour yourself a big glass of iced-cold milk, grab a couple of these cookies, sit back, relax, and return to a simpler time!

Provided by Alan in SW Florida

Categories     Drop Cookies

Time 50m

Yield 48 cookies, 16 serving(s)

Number Of Ingredients 10

2 1/4 cups all-purpose flour, spooned and leveled
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup unsalted butter, at room temperature (2 sticks)
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
12 ounces semi-sweet chocolate chips (2 cups)
1 cup chopped walnuts (optional) or 1 cup pecans, coarsely chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly butter two baking sheets.
  • In a medium bowl, whisk together the flour, salt, and baking soda.
  • In a large bowl, using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed of mixer to low and gradually add the flour mixture, mixing until just combined (do NOT overmix). Mix in the chocolate chips and nuts, if desired, by hand.
  • Drop heaping tablespoons of the dough onto the 2 prepared baking sheets, spacing them 2 inches apart.
  • Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts : Calories 355.1, Fat 18.7, SaturatedFat 11.3, Cholesterol 53.8, Sodium 166.3, Carbohydrate 47.1, Fiber 1.7, Sugar 31.5, Protein 3.6

CLASSIC CHOCOLATE-CHIP COOKIES



Classic Chocolate-Chip Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 27m

Number Of Ingredients 0

Steps:

  • Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups semisweet chocolate chips and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees.

CLASSIC CHOCOLATE CHIP COOKIES



Classic Chocolate Chip Cookies image

With morsels of semisweet chocolate nestled in rich butter cookie dough, these drop and bake cookies have become a longtime favorite.

Provided by Nurse_Corie

Categories     Drop Cookies

Time 35m

Yield 48 cookies, 1 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 cups semisweet chocolate pieces
1 cup chopped walnuts

Steps:

  • preheat oven to 375. In a large bowl, combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt; beat until mixture is combined. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces and walnuts.
  • Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 10-12 minutes or until lightly browned. Transfer to wire rack; let cool.
  • To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

AMERICAN KITCHEN CLASSIC CHOCOLATE CHIP COOKIES



American Kitchen Classic Chocolate Chip Cookies image

The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. She owned the Toll House Inn, in Whitman, Massachusetts, a very popular restaurant that featured home cooking in the 1930s. Whether you believe the marketing surrounding the invention of the chocolate chip cookie as one where you believe Mrs. Wakefield substituted broken pieces of semi-sweet chocolate from Nestlé thinking that they would melt and mix into the batter or where you believe the vibrations from a large Hobart electric mixer dislodged bars of Nestlé's chocolate stored on the shelf above the mixer so they fell into the cookie dough it was mixing, then broke them up and mixed the pieces into it. Either way, an accident of tasty proportions created the all time favorite American cookie.

Provided by Member 610488

Categories     Drop Cookies

Time 30m

Yield 5 dozen cookies

Number Of Ingredients 13

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup butter or 1 cup margarine, softened
1 cup granulated sugar
3/4 cup light brown sugar, firmly packed
3 large eggs
1 teaspoon vanilla extract
1 (12 ounce) package semi-sweet chocolate chips
1 (12 ounce) package milk chocolate chips
1 (12 ounce) package white chocolate chips
1/4 cup unsweetened coconut, shredded (optional)
1 cup walnuts, coarsely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the flour, baking powder and salt in a large bowl. Set aside.
  • Combine the butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set on high until light and fluffy.
  • Beat in eggs one at a time then stir in the vanilla.
  • Gradually add the flour mixture, beating well after each addition.
  • Fold in the chocolate chips, the walnuts and coconut, if using.
  • Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets. Flatten the dough slightly with the back of a fork.
  • Bake the cookies until golden, about 15 minutes.
  • Cool on the baking sheets for 5 minutes then transfer cookies to wire racks to cool completely.
  • Store cookies in an airtight container for up to 1 week or store in a freezer for up to 6 months. Thaw at room temperature.

Nutrition Facts : Calories 2135.7, Fat 118.1, SaturatedFat 63.7, Cholesterol 239.2, Sodium 668, Carbohydrate 257.8, Fiber 10.1, Sugar 185.3, Protein 27.6

CLASSIC AMERICAN CHOCOLATE CHIP COOKIES



Classic American Chocolate Chip Cookies image

I've decided to post a classic recipe this time.This past weekend was an Israeli holiday and I got invited to a dinner where I decided I wanted to bring dessert as a thank you, and I decided to go with a classic chocolate chip recipe to show my Israeli friends what kind of classic American treat we used to eat while I was growing up. There's nothing like a classic chocolate chip jumbo cookie. Here I used dark chocolate chips and white chocolate chips and made these cookies a nice tenni...

Provided by @MakeItYours

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
1 cup dark chocolate chocolate chips
1 cup white chocolate chips

Steps:

  • *Pre Heat oven to 325 degrees
  • *Mix in a bowl the softened butter, and both white and brown sugar
  • *Mix in both the eggs and vanilla extract
  • *Dissolved the baking soda and water together and add to the batter
  • *Add in the flour and salt, and mix well
  • *Lastly fold in the chocolate chips
  • Bake for 12 minutes on a sheet tray with parchment paper (no need to spray with oil)
  • ** let the cookies cook for 30 minutes before eating! **
  • enjoy!

CLASSIC CHOCOLATE CHIP COOKIES



Classic Chocolate Chip Cookies image

Take a bite out of these delicious Classic Chocolate Chip Cookies! Baked with semi-sweet chocolate chips and with only 9 to 11 minutes of oven time, you can share this Classic Chocolate Chip Cookies recipe with everyone or use it in your next bake off.

Provided by My Food and Family

Categories     Recipes

Time 26m

Yield 32 servings, 1 cookie each

Number Of Ingredients 9

2 -1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 tsp. vanilla
2 eggs
1 pkg. (12 oz.) semi-sweet chocolate chips (about 2 cups)

Steps:

  • Heat oven to 375°F.
  • Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients, mixing well after each addition. Stir in chocolate chips.
  • Drop dough into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
  • Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

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