Chocolate Chip Cookies

Do you like your cookies to be soft on the inside but still have some bite on the outside? You will absolutely love this recipe then. It’s one of the best I’ve ever made in all my years of baking (and that’s a longgggg time)!

If you prefer a bit more crunch, roll small balls of dough out and flatten. If you like them softer on the inside, roll them into balls and bake as is. And if you like them with a bit of both, roll them into balls and press down on them slightly before baking.

Chocolate Chip Cookies

  • Servings: 10
  • Difficulty: easy
  • Print


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour (spooned into cup, not packed)
  • 1/2 teaspoon cream of tartar
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees.
  2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in baking soda, flour, cream of tartar, chocolate chips, and nuts. Drop by large, even spoonfuls (or an ice cream scoop) onto lined pans (I used silpat).
  3. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned. Don’t overbake – they will not look done when you remove them and that’s ok! Remove from oven and leave them on pan for 5 minutes before transferring to a cooling rack. Cool slightly and enjoy! 
Adapted from:
This recipe freezes very well!


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