Bill’s Chocolate Chip Cookies

I am a sucker for a really good, ooey gooey chocolate chip cookie. In my opinion, just forget the apple pie; there’s probably nothing that says “American” quite like the chocolate chip cookie.

Bill's Chocolate Chip Cookies. Here the dough was refrigerated and they're softer and thicker, but still just as chewy..
Bill’s Chocolate Chip Cookies. Here the dough was refrigerated and they’re softer and thicker, but still just as chewy..

This is a super easy chocolate chip cookie recipe, one of my faves & its stood the test of time at my house. It’s actually the first “gourmet” chocolate chip cookie I ever made, passed on to me from an old friend when my son was just a baby…about 25 years ago!

These are big and buttery and positively loaded with chocolate chips! I like to use a mix of semi and milk chocolate – the best of both worlds, but they’re great with just one kind of chocolate or the other. I don’t use nuts, but you sure could – just keep in mind that the dough is so full of chocolate you could hardly put anything else in there and still have it hold together!

Bill's Chocolate Chip Cookies. These were baked right away, and spread a bit more.
Bill’s Chocolate Chip Cookies. These were baked right away, and spread a bit more.

And when I said these are big, cookies, I mean big. If you bake them right away, they’ll spread to about 4 1/2 inches across and be a bit on the flatter side. If you love cookies that have a center that’s almost creamy, refrigerate the dough. They’ll spread just a little less, but will have a bit more height.

And while I like my chocolate chip cookies very soft and ooey, gooey, if you like a crispier cookie, although I don’t know why you would, lol, just bake them a little longer. They’re still amazing.

Bill's Chocolate Chip Cookies. If you like your cookies brown & crisp, just refrigerate the dough & bake them longer.
Bill’s Chocolate Chip Cookies. If you like your cookies brown & crisp, just refrigerate the dough & bake them longer.

These cookies use melted butter, which helps that chewiness, but it also means they’re stir together. No creaming needed, no need to wait for room temperature butter and they can be mixed by hand, or if you’re lazy like me, with a mixer. Think how great that is if you’re someplace without a fully stocked kitchen; maybe you’re on a ski trip, at the cabin or just starting out in your first apartment. Just mix these up and look like a hero.

The one drawback of this particular cookie? They’re just not as “pretty” as a bakery type chocolate chip cookie. That’s ok with me; I’ll sacrifice taste over looks every time, but it’s a good thing to know. As far as shopping tips, with all this butter & chocolate, these are not the cheapest cookie to make! Watch for sales on the butter and freeze, and look for sales & coupons on the chocolate chips.

Bill's Chocolate Chip Cookies. Here the dough was refrigerated and they're softer and thicker, but still just as chewy..
Bill’s Chocolate Chip Cookies. Here the dough was refrigerated and they’re softer and thicker, but still just as chewy.

Bill's Chocolate Chip Cookies

  • Servings: 24
  • Time: 35 min
  • Difficulty: easy
  • Print

  • 1 cup sugar
  • 1 cup brown sugar
  • 2 sticks butter, melted
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 18 ounces (1 1/2 packages) chocolate chips, semi-sweet or milk chocolate or a combination.

Preheat oven to 325 degrees F.

Mix together melted butter with sugar. Add vanilla and eggs and mix well.

In a second bowl, mix together flour, soda and salt. Add to the butter sugar mixture and stir together. Add chocolate chips and stir in. Dough will be soft.

Baking:

If using dough immediately, portion out in scant 1/3 cup measures, gently shape into a ball and place on cookie sheet with very generous spacing. The final cookies will be about 4 1/2 inches across.

Optional: Take your balls of dough, tear in half and put 1/2 on top of the other, with the “torn” edge facing upward. Gently reshape the bottom portion back into a round if it has become misshapen.

Bake until desired doneness.

  • If soft chewy cookies are the goal, bake about 11 to 12 minutes until the outside edges are firm. Remove from oven and let sit on cookie sheet until cool.
  • If crisper cookies are desired, bake until the tops are golden brown, 3 to 4 minutes longer, remove from oven and remove from cookie sheet as soon as cookies are cool enough to handle.

If desired, dough may be portioned out and raw cookies refrigerated for at least two and up to 24 hours before baking. The cookies will be a bit thicker and will not spread quite as much. Before baking, take your balls of dough, tear in half and put 1/2 on top of the other, with the “torn” edge facing upward. Gently reshape the bottom portion back into a round if it has become misshapen.

  • For a softer cookie, bake for 12 to 14 minutes, until outside edge is firm and center has lost its raw look.
  • For crisp cookies, cook to desired doneness, two to three minutes longer, until golden brown.

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I’ll be taking this recipe to Fiesta Friday Link Party!

44 thoughts on “Bill’s Chocolate Chip Cookies”

  1. I have to disagree with you. This cookie is every bit as pretty as a bakery cookie!! I’d take a dozen in a heart beat!

  2. Always looking for the BEST chocolate chip cookie recipe– and this could be it Mollie!! First of all I like the melted butter idea (did you say that makes us lazy???) –my cookies tend to not spread and sit like little lumps– so I think the melted butter could be a improvement for that. AND- I DO think these are pretty cookies– judging by the high chocolate chip to cookie dough ratio, they look delicious (and pretty). Anyway, I’ll be trying these Mollie– Thanks to you and your Bill. Happy baking there!! Are you staying warm?? I’m on the countdown til my trip to Wisconsin! any tips?? xox

    1. Well, I think they’re just a hair short of perfection because of the non-attractiveness factor, but that just means I’m going to have to go through all my chocolate chip cookie recipes and try them all again. A tough job, lol!!

    1. Thanks much, and yes, milk! They say that there’s a scientific reason we like milk with chocolate chip cookies – the protein in the milk helps balance out the sugar in our systems. Me, I just think it tastes good, lol!

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