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Soft, pillowy, chocolate studded Old Fashioned Chocolate Chip Cookies
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5 from 6 votes

Old-Fashioned Chocolate Chip Cookies

Servings 4 dozen
Author adapted from The Betty Crocker Cookbook 1963


  • cup unsalted butter softened
  • ½ cup granulated or caster sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 generous teaspoon vanilla
  • cups + 2 tablespoons all purpose plain flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 heaping 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.
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