I love chocolate chip cookies. Doesn’t everyone? I still remember the Striped Chips Ahoy cookies so fondly. Why did they stop making those? They were perfect – when you dipped one in tea, the stripes got all melty – delish! I digress.


Other than the aforementioned Striped Chips Ahoys, I really like my chocolate chip cookies chewy. I believe I have perfected the art of the chewy chocolate chip cookie. I know exactly when to remove them from the oven to get the right consistency. When I meet people who are not fans of the chewy cookie, it perplexes me. I am ill equipped to bake for said people. I was talking to a friend recently, and he requested a crispier cookie. I have abandoned my tried and true recipe and am trying something new, in hopes of getting a less chewy cookie.


Here’s the recipe:

1 cup lightly packed brown sugar

1 cup granulated sugar

1 cup butter

2 large eggs

1 tsp vanilla

2 cups chocolate chips (of your choice – I like semi sweet)

2 1/2 cups all purpose flour

1 tsp each baking soda & salt

In a large bowl, cream sugars and butter. Stir in eggs, vanilla and chocolate chips. Add flour, salt and baking soda. Stir until well mixed. Use a mini ice cream scoop to drop batter onto cookie sheets. Bake in a 325 pre-heated oven for 11 – 14 minutes until the edges are lightly browned. Transfer cookies to a wire rack to cool.

Happy baking!