Blue Ribbon Chocolate Chip Cookies

chocolate chip cookies
Sam Jones/Quinn Brein


2-1/2 cups all-purpose flour (preferably King Arthur brand)
1/2 teaspoon baking soda
1/4 tsp. salt
1 cup firmly-packed light or dark brown sugar
1/2 cup granulated sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla
1 cup milk chocolate chips
1 cup semisweet chips (OR peanut butter chips. You could also try toffee (Heath bar) chips.


Preheat oven to 300 degrees. (If you prefer crispy cookies, preheat to 350 degrees.) Spray baking sheets with non-stick baking spray or use parchment paper.

In a small mixing bowl with a wire whisk, combine flour, baking soda, and salt. In a large mixing bowl, with electric mixer set at medium speed, combine brown and white sugars until blended. Combine butter with sugars and mix well. Add eggs and vanilla; mix with electric mixer until smooth and creamy. Add flour and chips, a little at a time each, and mix well using a sturdy wooden spoon. Drop dough onto prepared baking sheets by teaspoonfuls, or use a cookie-dough scoop. Bake for 22-25 minutes for chewy cookies, or about 10-12 minutes at 350 degrees for crispy cookies.


Varies depending on the size of the cookies.

Reader Comments

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Baking Times

The baking times at the end of the recipe don't make sense; perhaps they're reversed?

how to make soft an chewy cookies

The Editors's picture

Hi, Kevin. Thanks for your question. If you want to have crisper cookies, the oven temperature should be at 350 degrees.

Chocolate chip cookies

The longer you bake something, the crispier it my experience when you bake a cookie LESS it is more chewy when it cools. The end of the recipe seems like it needs to be reversed...they sound yummy and I will try this recipe, thanx!!

Where is the print indicator for your recies

Where is the print indicator for the recipe


It's up at the top of the page - a little green square thingy.