I shared a post a while back about my dad’s cookie recipe. You can check that out here.  Today I’m sharing another recipe for chocolate chip cookies. This recipe is simple and easy to make.  It is a slightly lower fat cookie recipe, but really if you want to eat a cookie you need some fat or it will taste like cardboard.  So enjoy the slightly healthier version. I made a batch to take to my friend when she had her baby, and I put the rest in the freezer. I think they lasted less than a week. I’m not sure who snuck more frozen cookies, me or my husband. I promise you’ll enjoy these cookies.

The trick is to not cook them too long. I spent all of my life cooking cookies until they were golden, well then you end up with a dry over cooked cookie. Take them out early and enjoy the chewy goodness of these chocolate chip cookies.


Yield: 28 cookies  (3″)

Time: 30 minutes total

Oven: 350 degrees


  • 1 cube butter, softened
  • 3/4 c sugar
  • 3/4 c brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 1/4 c flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 c semi-sweet chocolate chips


  • Step 1

Preheat oven to 350 degrees.  In a large mixing bowl combine softened butter, sugar, brown sugar, and vanilla, beat using the paddle attachment until well mixed. Add eggs and beat until creamy.

Add flour, salt, and baking soda. Mix until combined. Remove from mixer, stir in chocolate chips by hand.


  • Step 2

Drop mixture onto greased cookie sheet using a spoon.  Bake 8-10 minutes at 350 degrees. Cookies will still be soft when removed from the oven.  Allow them to cool on the pan 1-2 minutes before transferring them to a wire cooling rack.






Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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