These Old Fashioned Chocolate Chip Cookies truly are a family recipe, one I’ve been making since I was a kid – and a recipe my son makes regularly too. It’s an adaptation of a recipe from one of the very first cookbooks I owned and dates back to the 1930’s, hence the ‘Old Fashioned’ in the title. I hasten to point out that I myself do not date back to the 1930’s. However the recipe, adapted from a very worn copy of The Betty Crocker Cookie Book, was first shared in 1939 at the height of the Toll House Cookie craze.
This post contains affiliate links and I may receive commission from purchases made via links in this post. As an Amazon Associate I receive commissions from qualifying purchases. Full disclosure policy.
I also make an easy Slice and Bake Chocolate Chip Cookies recipe, great for making ahead and keeping on hand for last minute cookie emergencies, but this Old- Fashioned Chocolate Chip Cookies recipe is my signature cookie recipe. In fact, my son’s girlfriend, whom he has known since nursery school, actually remembers me making them way back when.
A Fun Recipe To Make With Your Kids
My Old-Fashioned Chocolate Chip Cookies are great to make with your kids. I have such fond memories of baking and cooking with my son as he was growing up, and this was one of our favourite recipes. As a result, my son is now really confident in his own kitchen so he’s able to whip up just about anything and even invents recipes of his own.
This was one of the recipes I shared at a recent Vintage Cookie Masterclass, where our youngest participant was two. He was baking with his mum and his cookies looked every bit as good as mine when they came out of the oven!
Old-Fashioned Chocolate Chip Cookies – A Very Versatile Recipe
You can make these cookies with semi-sweet chocolate chips, milk chocolate chips, white chocolate chips, dark chocolate chips, chocolate peanut butter chips or any combination of these. You can even use Smarties or M&Ms instead of chocolate chips.
My son likes to make these Old-Fashioned Chocolate Chip Cookies with a combination of milk and white chocolate chips. As a purist I like the idea of traditional semi-sweet or even dark chocolate chips, but there’s something about the milk/white chocolate combination I find quite irresistible. They do look very appealing!
Hints and Tips For Successful Cookie Baking
Measure carefully for best results. It may be tempting to add more chocolate chips, but this will ruin the chocolate chips to cookie ratio!
Use good baking trays/cookie sheets to bake your cookies for best results. Old or worn cookie sheets may cause the cookies to stick. You can line old cookie sheets with greaseproof paper, but it’s easier to use un-greased cookie sheets in really good condition.
Keep your eyes on the cookies after you put them in the oven. They only take 8 to 10 minutes to bake, so if you get distracted they can burn before you know it. Set the timer for the least amount of time and check the cookies regularly.
Leave the cookies on the baking sheets for about 5 minutes before removing them to wire cooling racks to cool completely. Don’t leave them on the baking trays longer than that though or they may end up sticking.
How Long Will Old-Fashioned Chocolate Chip Cookies Keep?
Honestly, these cookies never last long in our house. Most of them go while they are still warm! However, once cookies are completely cool, you can pop them in an airtight container and they will keep at room temperature for up to 5 days. You can also freeze these cookies for up to one month.
Old-Fashioned Chocolate Chip Cookies – Printable Recipe
Old-Fashioned Chocolate Chip Cookies
- ⅔ cup unsalted butter, softened
- ½ cup granulated or caster sugar
- ½ cup packed brown sugar
- 1 egg
- 1 generous teaspoon vanilla
- 1½ cups + 2 tablespoons all purpose flour all purpose flour is also known as plain flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips my son used a combination of white and milk chocolate chips this time
- Heat the oven to 350°F (175°C). I set my fan oven at 165°C.
- Cream together the butter and the sugars in an electric mixer.
- Add the egg and vanilla and beat together.
- Sift together the flour, soda and salt.
- Add the flour mixture to the wet ingredients, a bit at a time, blending after each addition until no more flour is visible.
- Remove the bowl from the electric mixer and stir in the chocolate chips gently but thoroughly with a wooden spoon.
- Drop rounded teaspoonfuls of dough about 2 inches apart on baking sheets.
- Bake for 8 to 10 minutes until just beginning to turn golden. (Cookies will still be soft.)
- Allow the cookies to cool on the baking sheets for 5 minutes before carefully removing with an egg lifter.
- Cool completely on a wire rack before storing in an airtight container.