Chocolate Chip Cookies

I thought I’d do a post on chocolate chip cookies since they’re a kitchen staple (for me anyway). It’s pretty easy to make them plastic free if you can find a grocery store that sells things in bulk. Here’s my recipe for them.


  • 2 1/4 cups all purpose flour (paper bag or bulk)
  • 1 tsp baking soda (paper box)
  • 3/4 tsp salt (bulk)
  • 1 cup (2 sticks) butter, softened
  • 1 cup packed brown sugar (bulk)
  • 2 eggs
  • 1 tbsp vanilla extract (glass bottle)
  • 2 cups chocolate chips (bulk)

Whisk together the flour, baking soda and salt.


In a separate bowl, beat butter and sugar until fluffy. I had to use a fork because one of my mixer beaters broke last week. I could have borrowed my neighbor’s stand mixer, but I didn’t start making these until almost midnight so it was too late to go borrow it.


Add the eggs and vanilla. Beat until incorporated.


Add the flour mixture and mix until incorporated. Add the chocolate chips; mix well.


Drop tablespoonfuls of dough onto baking sheets. I line my baking sheets with Silpats, but you can also use parchment paper or just grease them with butter or oil.


Bake for about ten minutes at 375 degrees, or until cookies are brown around the edges. Cool on wire racks.


I usually store leftover cookies in tins in my freezer, that is if I have any leftovers! Enjoy šŸ™‚


4 thoughts on “Chocolate Chip Cookies

  1. I start with Maida Heatter’s version of the original Toll House recipe, but just wanted to mention that I typically use 1 cup whole wheat flour, or 50/50 flour for the whole amount. They’re still very good (maybe even better)–the whole wheat adds nuttiness.

  2. I just made these and they turned out perfect and remind us a little of muffin tops. We used mini chocolate chips which worked great!

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