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  • Writer's pictureRock Rousseau

Classic Chocolate Chip Cookies

There's nothing better than freshly made chocolate chip cookies- made from scratch instead of a store-bought mix. Just add a cup of milk, and enjoy!

  • 1 cup butter, softened to room temperature

  • 1 cup white sugar or preferred sweetener

  • 1 cup packed brown sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 1 teaspoon sea salt

  • 3 cups all-purpose flour

  • 2 cups semisweet chocolate chips


Slide and click the icon below to view ingredient alternatives that satisfy your dietary needs:


Large mixing bowl, large saucepan, sharp knife, measuring spoons, measuring cups, parchment paper

Prep: 20 min, 2 hours to refrigerate

Cook: 10-12 min. Ready: 2 hours, 30 min Serves: 15-18 cookies

1. In a large mixing bowl, blend together the butter, white sugar, and brown sugar until smooth.

2. Beat in the eggs one at a time, then stir in the vanilla.

3. Add salt, flour, and baking soda to the batter. Stir to mix thoroughly.

4. Fold in the chocolate chips. Cover and refrigerate for two hours.

5. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

6. Drop large spoonfuls of the cookie batter onto parchment paper.

7. Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

1 serving:

Calories: 298

total fat: 15.6g

saturated fat: 7.8g

cholesterol: 36mg

sodium: 166mg

potassium: 110mg

carbohydrates: 38.8g

fiber: 1.6g

sugar: 25g

protein: 3.6g

Chocolate chip cookies are a quick source of carbohydrate, thus keeping hunger away. Chocolate chip cookies made with whole wheat or oats are a rich source of B-complex vitamins and dietary fiber.

Syrah or Cabernet Sauvignon.


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