Name: Old-Fashioned Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Ingredients: 4 1/4 cups unbleached all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp Morton coarse kosher salt; 3 sticks softened, unsalted butter; 1 1/4 cups organic cane sugar; 1 1/4 cups light brown sugar; 3 eggs; 3 Tbsp good vanilla extract; 12 oz mini semi-sweet chocolate chips

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These old fashioned chocolate chip cookies are my go-to favorite cookies for making a delicious dessert quickly. They are crunchy on the outside and chewy in the middle. I encourage you to give this cookie recipe a try!

Old-fashioned chocolate chip cookies piled on a white platter.

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I have tried making these cookies with various different types of flours including freshly ground einkorn flour and freshly ground whole wheat flour. While these options still produce a delicious cookie, good old-fashioned all-purpose flour is my favorite for this recipe.

So if you’re using your own freshly ground flour, be sure to use a fine mesh sieve to sift out all of the larger bran pieces so you are left with only fine flour. But save your bran in your freezer for making some bran muffins later!

Secret Ingredients for Old-Fashioned Chocolate Chip Cookies

Here are the reasons these cookies are such a hit.

First, I use Morton coarse kosher salt. It gives the perfect amount of salt in every bite. I also add three eggs instead of the usual two.

Another secret is using organic cane sugar. Organic cane sugar still has all the molasses in it which adds a delicious deep flavor. Plus it still has all the vitamins and minerals so that’s a bonus. (If you don’t have organic sugar, just use regular white sugar or double the amount of light brown sugar.)

Finally, I use way more vanilla extract than a usual cookie recipe calls for. If you make your own extract and have plenty on hand, go ahead and add 2-3 tablespoons.

Instructions for Old-Fashioned Chocolate Chip Cookies

Preheat your oven to 375° F.

In a medium-sized bowl, stir together:

4 1/4 cups unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp Morton coarse kosher salt

In a large mixing bowl or stand mixer with paddle attachment, combine:

12 ounces (or 3 sticks) of room-temperature unsalted butter
1 and 1/4 cups organic cane sugar (regular white sugar or light brown sugar also works)
1 and 1/4 cups light brown sugar
3 eggs
2-3 Tbsp good vanilla extract

Slowly add the dry ingredients to the wet ingredients until the dough just comes together. Don’t over-do it.

Add a 12-ounce package of mini semi-sweet chocolate chips. Stir until combined, then drop rounded spoonfuls onto a cookie sheet and bake at 375° F for 10-11 minutes. I like to use a large spoon so that the cookies are jumbo, which also contributes to a crispy outside but moist inside.

For a moist inside, this is important: pull out your cookies as soon as you start to see golden brown around the outside edge of the cookies. In my oven, the first batch of cookies takes 11 minutes for the perfect bake and the following batches only need 10 minutes for a perfect bake.

Tip: When you pull your old-fashioned chocolate chip cookies out of the oven, be sure to let them sit on the cookie sheet for a good 3 minutes so they harden up a bit. You’ll be able to use a thin spatula to get them off without them bending or breaking.

All that’s left is to cook up the rest of the cookie dough and let these treasures cool down a bit on some parchment paper or a wire cooling rack. And ENJOY!

Recipe for Old-Fashioned Chocolate Chip Cookies