These Classic Chocolate Chip Cookies are rich and buttery, loaded with chocolate chips and toasted pecans, with crispy edges and a chewy center. I’ve taken a 1960’s vintage inspired recipe for Classic Chocolate Chip Cookies from “Betty Crocker’s Cooky Book” cookbook.
Little Bite of History
- The Classic Chocolate Chip Cookie was created by Ruth Wakefield in 1939 from the New England Toll House, Whitman, Mass. More history can be found at Nestle
- General Mills created “Betty Crocker” identity in 1921 and started one of the longest running radio shows in U.S. History in 1924 called, “The Betty Crocker Cooking School of the Air.”
- Betty Crocker named the Chocolate Chip Cookie as “The Best Cooky of 1935-1940” and introduced it to homemakers in 1939 on their radio series “Famous Foods from Famous Places,” which they turned into a cookbook in 1964.
Baking it modern:
- added more salt, to suit our modern palettes
- added more vanilla to boost flavor
- swapped out the shortening, used all butter
- toasted the nuts before adding to the batter to bring out more flavor
How to make Classic Chocolate Chip Cookies
Ingredients:
Butter makes better cookies:
Most vintage recipes call for shortening or a combination of butter and shortening which was popular in that era. However, I only use good quality butter instead of shortening, which has a waxy texture and lacks flavor. My favorite brands are Challenge or Land O’ Lakes which yield a higher percentage of fat (81%) to water (19%) ratio thus yielding a lighter texture in your baked goods. Be sure to cream together the butter and sugar for a good 2-3 minutes before adding the eggs, then mix another 1-2 minutes until the mixture is light in color and fluffy.
For more flavor, toast nuts first:
To incorporate more flavor, toast your pecans in the oven at 350 for 7-8 minutes. Then for a fast, easy way to chop nuts I like to use a Cuisinart Mini-Food Chopper.
Baker’s Tips:
Thick vs. thin cookies:
If you like your cookies to be thicker in the middle, chill the scooped batter for 10 minutes to ensure less spread. However, if you like your cookies thin and crispy, omit the baking powder and scoop cookie dough and put them right into the oven.
Use aluminum baking sheets:
Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.
Baker's Tips for Classic Chocolate Chip Cookies
If you like your cookies to be thicker in the middle, chill the scooped batter for 10 minutes to ensure less spread. However, if you like your cookies thin and crispy, omit the baking powder and scoop cookie dough and put them right into the oven.
Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat across the surface, which could cause your baked goods to burn or darken on the edges before they are fully cooked.
Step-by-Step: Classic Chocolate Chip Cookies
If you like your cookies to be thicker in the middle, chill the scooped batter for 10 minutes to ensure less spread. However, if you like your cookies thin and crispy, omit the baking powder and scoop cookie dough and put them right into the oven.
Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper.
Sample content goes here.
Step-by-Step: Classic Chocolate Chip Cookies
Follow these simple steps for the best chocolate chip cookies!
If you like your cookies to be thicker in the middle, chill the scooped batter for 10 minutes to ensure less spread. However, if you like your cookies thin and crispy, omit the baking powder and scoop cookie dough and put them right into the oven.
Always use a light-colored, aluminum cookie sheet. I use Nordic Ware aluminum, 18×13 half-sheet pans lined with parchment paper.
Sample content goes here.
Classic Chocolate Chip Cookies
Ingredients
WET INGREDIENTS
- 2 2/3 c. unbleached flour
- 1 c. butter
- 1 egg + 1 yolk
DRY INGREDIENTS
- ¾ c. sugar
- ¾ c. brown sugar
- 1 tsp. salt
- ½ tsp. baking powder
- 2 tsp. vanilla
MIX-INS
- 1 ½ c. semi-sweet chocolate chips
- 1/2 c. nuts toasted, chopped
Instructions
- PREP
- Gather equipment: mixer with paddle attachment, measuring cups & spoons, parchment sheets or silicone baking mat, cookie sheets
- Beat together butter, sugar and eggs.
- Add vanilla, chocolate chips, and nuts and mix well.
- Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill one hour or overnight.
- Place cookie pucks 1” apart on cookie sheet.
- Bake at 350 for 13-15 minutes. Let cookies cool and store in air-tight container.
Notes
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later. TO MAKE GLUTEN-FREE Add 1 T. milk to help add moisture to the gluten-free flour. Let batter rest, scoop cookie dough into pucks and chill overnight. Sub your favorite gluten-free flour. Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN In place of the milk, use unsweetened oat, coconut or almond milkUse vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips
