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Chocolate Chip Cookies

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Today I am sharing my recipe for Lisa’s World Famous Chocolate Chip Cookies! How can they be called World Famous? Because these cookies have been shipped all over the world! Way back when I was in college, I had a friend that was in the Army. He was stationed in Germany, and I would ship him cookies to cheer him up. 

Chocolate Chip Cookies by cookingwithcurls.com

I would also ship all different kinds of cookies to my grand mother in England. I was the talk of the town. She got cookies in the mail from her grand daughter in America!!! She was always so excited when they arrived. 🙂  So there you have it, World Famous Chocolate Chip Cookies…..at least by my crazy standards!

So…I was talking to my neighbor the other day, and I mentioned that I have a food blog. I guess it never came up in any of our previous conversations. So she asked about the type of recipes that I post, and I started naming some of the recipes that I have done so far. “What about those Chocolate Chip Cookies?” “Have you posted that recipe yet she asked? ” Oops, I guess I forgot about that one. “But those are my favorite!” “It took me two years to get that recipe out of you, you need to post those next!!!” So here they are Diane, thanks for reminding me how much I love these cookies. 

Chocolate Chip Cookies cookingwithcurls.com

These delicious cookies are crispy on the edges and gooey on the inside…..as long as you don’t over cook them! You want the centers to be set, but not browned. The heat of the baking sheet will continue to cook them for a bit after you remove them from the oven. 🙂

How to make Chocolate Chip Cookies:

Preheat oven to 375 degrees. Pull out three baking sheets, and set aside.

Beat together butter, sugars, and egg until light and fluffy.

Add the vanilla, flour, salt, and baking soda. Beat just until combined.

Stir in the chocolate chips.

Scoop dough onto baking sheets. I used a #30 cookie scoop that holds 2 Tablespoons of dough.

Bake until edges are golden brown and the centers are set, about 14 minutes. Remove from oven and let cool on the baking sheet for 10 minutes. Continue baking addition cookies.

Remove cookies to a wire cooling rack and cool completely, or eat warm!

Chocolate Chip Cookies from cookingwithcurls.com

Cassi was in heaven! She kept asking me what I did differently this time? Nothing, they are exactly the same…..oh wait, except for the organic brown sugar. If you use organic brown sugar, it will crystallize within the cookies for a little added crunch. I’m sure Alton Brown could explain why, but suffice it to say, they were a huge hit!

Recipe Notes & Tips

  • Adjust your cooking time based on the size of your cookie scoop. The darker the cookie, the crunchier it will be.
  • A full size ice cream scoop cookie, will take 20 – 22 minutes to cook, depending on your oven.

More delicious cookie recipes:

Enjoy!!

Chocolate Chip Cookies cookingwithcurls.com

Chocolate Chip Cookies

My World Famous Chocolate Chip Cookies have literally traveled around the world, but you can make them quite easily at home!
4 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: cookies, dessert, recipe, chocolate, chips, famous, classic, traditional
Prep Time: 10 minutes
Cook Time: 14 minutes
Additional Baking Sheets: 14 minutes
Total Time: 24 minutes
Servings: 24 Servings
Calories: 233kcal
Author: Lisa Johnson

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup organic brown sugar
  • ¼ cup granulated sugar
  • 1 large egg at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 ¾ cups semi-sweet chocolate chips I used Guittiard

Instructions

  • Preheat oven to 375 degrees. Pull out three baking sheets, and set aside.
  • Beat together butter, sugars, and egg until light and fluffy.
  • Add the vanilla, flour, salt, and baking soda. Beat just until combined.
  • Stir in the chocolate chips.
  • Scoop dough onto baking sheets. I used a #30 cookie scoop that holds 2 Tablespoons of dough.
  • Bake until edges are golden brown and the centers are set, about 14 minutes. Remove from oven and let cool on the baking sheet for 10 minutes. Continue baking addition cookies.
  • Remove cookies to a wire cooling rack and cool completely, or eat warm!

Notes

  • Adjust your cooking time based on the size of your cookie scoop.
  • The darker the cookie, the crunchier it will be.
  • A full size ice cream scoop cookie, will take 20 - 22 minutes to cook, depending on your oven. 

Nutrition

Calories: 233kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 102mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 255IU | Calcium: 21mg | Iron: 1.5mg

 

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18 Comments

  1. I had a conversation similar to this one with quite a few of the girls in the grocery store yesterday morning. They were throwing out ideas for me of all the treats I’ve given them. (Remember my town is so small. After us mommies drop the kids off at school in the morning, we make our way to the grocery store– alone. Then, we run into each other, and before you know it… there’s a whole lot of us girls chatting it up in isle 4 for over an hour while the elderly is trying to get past our carts.)
    Love how you packed and shipped cookies all over. You’re awesome! These are a must to make this week for the boys’ after school treat. (=

  2. Lisa, I can’t believe this is the first time you are sharing World Famous Cookies! How wonderful that you sent these cookies to your grandmother and I know that made her so happy! Ok, definitely trying these, no question! Thanks for sharing your recipe with us and pinning! Hugs!

  3. YUMMY! Chocolate chip cookies are my #1 fave. And you say you ship…I’ll just be sending you my address in that case… 😛

    -andi

  4. These cookies look like the bomb…really. It’s so hard to get cookies thick like that. I’ve never heard of cookie paddles! It’s worth looking into if my cookies will look like this afterward. Recipe pinned!

  5. 10 weeks pregnant and desperately craving pure and simple chocolate chip cookies. These SO hit the spot! I didn’t have organic sugar on hand (rats) so I used regular brown sugar, and they’re still incredibly delicious. The perfect classic chocolate chip cookie!

  6. Organic brown sugar! Ah ha! I’ve been thinking about what makes that perfect crunch to them ever since you brought that batch into the salon. They were heavenly! I was happy to share with the other girls, until after I tried one, but quickly regretted making the offer. I wanted to eat them all myself 🙂
    I am going to try making these myself so that my family can experience the joy that is your World Famous Chocolate Chip Cookie!

  7. These look perfect, Lisa! I have not heard of cookie paddles. I make cookie dough with the regular paddle attachment that came with my mixer, and I didn’t know I was missing out on anything! Thanks for enlightening me AND for sharing these cookies at Saturday Night Fever 🙂

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