Bag Your Traditional Chocolate Chip Recipe – And Make These Instead

chocolate chip cookies
Triple Chocolate Chip and Dark Chocolate Chip Pecan

I’ll keep this one simple: This is a better recipe than is on the back of your bag of chocolate chips, AND its easier to measure (and therefore, easy to memorize). Nothing with impress your mother-in-law more than making cookies from scratch by memory. It’s also great for new bakers, as the only equipment needed is a cookie sheet, a 1-cup measure, and a 1-teaspoon measure.

This is a recipe roughly taken from the recipe book I received with my Kitchenaid, but modified to work with a hand mixer.

Full disclosure: I think hand mixers make for better cookies, as you can ensure the ingredients are incorporated throughout the batter (and with less bowl scraping). But you are also welcome to use a stand mixer, especially if you want to double this recipe.

Chocolate Chip Batter


  • 3 cups all-purpose flour
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 ounces semi-sweet chocolate chips


Preheat oven to 375 degrees. Sift/mix together flour, baking soda, and salt and set aside.

Using a hand mixer at medium (3) speed, mix butter and sugar until light and fluffy, about 2-3 minutes. Add eggs and vanilla, and mix to incorporate.

Gradually add (about a cup at a time) the flour mixture, using the hand mixer at low speed so the flour stays in the bowl. You may need to mix the final cup of flour by hand depending on your mixer’s power.

Add the chocolate chips and stir by hand.

Scoop (or drop) by teaspoonfuls onto a ungreased baking sheet. I always bake with a parchment paper-lined sheet, because hey – no cleanup! Bake for 10-12 minutes, remove from the oven and allow to sit on the cookie sheet for about 2 minutes before moving each cookie to a rack to complete cooling.



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