Recipes for Life

Cook. Eat well. Be happy.

Chewy Chocolate Chip Cookies

This recipe is an adaptation from the "Best Cooky of 1935-1940" recipe found in Betty Crocker's Best Cookies Cookbook. It is a a soft, chewy chocolate chip cookie that has maintained its texture and taste despite some substitutions.

Tip: Cookies are best fresh! Freeze cookie sized dough balls on a cookie sheet. Remove when solid and place in a freezer bag. Then, bake up a few cookies at a time when you want a warm, tasty treat.

Prep time:

10 minutes

Cook time:

8-10 minutes




Step 0. Preheat the oven to 375 degrees.


Step 1. Cream the moist ingredients

Cream together the sugars and butter.

Add the egg and vanilla and beat until fluffy.


Step 2. Finish the dough

Sift together the salt, soda and flour.

Blend them into the batter. 

Stir in the chocolate chips by hand.


Step 3. Make the cookies

Drop rounded teaspoons of dough about 2 inches apart on an ungreased baking sheet.

Bake 8-10 minutes or until delicately browned at the edges.

Cookies should still be soft in the middle when you remove them from the oven.

Cool slightly, about 1-2 minutes, before removing from baking sheet with a thin metal spatula.

Place cookies on a wire rack to cool.


Surprise version: Add chocolate covered raisins instead of chocolate chips

Peppermint versions: Add 1/2 cup crushed peppermint candy or mint chocolate chips.