Chocolate Chip Cookies

Preparation info

  • Difficulty


  • Yield

    2½ dozen

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

There are an infinite number of chocolate chip cookie recipes, but this has to be among the best. Big and full of chips, these cookies are loyal to the Toll House tradition, yet are not too cloyingly sweet.


  • 8 ounces (2 sticks) soft sweet butter
  • 1 cup firmly packed light brown sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • cups chocolate chips


Preheat the oven to 350 degrees.

Put the butter in the bowl of an electric mixer. Using the paddle attachment, cream the butter on medium speed for 2 minutes until light and fluffy. Continuing to mix, slowly add the brown sugars, and again beat until light and fluffy. Add the eggs 1 at a time, and then the vanilla, mixing until well incorporated. Fold in the dry ingredients and the chocolate chips.

Chill the dough for 30 minutes.

Form the dough into -inch balls. Line a baking sheet with parchment paper and put the cookies 3 or 4 inches apart on the baking sheet. Chill the cookies for at least 1 hour before baking. (This prevents them from spreading while baking.)

Bake the cookies for about 15 minutes, until golden brown. Let them cool for 10 minutes and then remove them from the baking sheet.