Classic Chocolate Chip Cookies

February is National Bake for Family Fun month! Explore the classic chocolate chip cookie recipe from scratch below. View ingredients, instructions,  suggested chips, and get your ovens hot.



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Impressing your friends

Chocolate Chip Cookies –

Made & Edited by Rob Delaney, WWC

Back at it! Been a while since I posted a recipe, so what better time than ‘national bake for family fun month?’ Plus I have more than enough ingredients to bake just about anything [chocolate related] from scratch… I have always experimented with ‘classic’ chocolate chip cookies, but there are millions of recipes online, so I wanted to experiment with a few test batches, and share my favorite result: A classic cookie dough with some of my favorite chocolate chips; read on below and let’s bake.



  • 1 cup (two sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 tsps vanilla extract, don’t settle for vanillin
  • 1/2 tsp baking soda
  • 2 tsp hot water
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour, sifted
  • 2 cups (12oz) chocolate chips, suggestions below

Chocolate Chips Suggestions

Proper ingredients and steps do matter – baking with chocolate is quite like chemistry. Yes, this is an ‘easier’ recipe, but don’t be the one caught mixing baking soda with dutch-process cocoa…

Let’s get to it.

Crafting The Dough

Step 1

Soften two sticks of butter to room temperature, and place in a mixing bowl with one cup of white sugar, and one cup of *packed* brown sugar. Mix in a mixing bowl until a uniform texture.

Step 2

In a separate bowl, whisk one of the eggs. Once whisked, place in your mixing bowl with the butter and sugar, and repeat these steps for your second egg.

Step 3

After the eggs are mixed in, add two teaspoons of vanilla extract to your mixing bowl, while mixing.

Step 4

In a separate bowl, mix one teaspoon of baking soda with two teaspoons of hot water – although in my second batch I cut this to 1/2 tsp which yielded more desirable results (Rob’s thought: tough to tell a difference without a ‘more-trained eye,’ but the first batch rose subtly too much). Once dissolved, add to your dough mixture, and follow by mixing in 1/2 teaspoon salt.

Step 5

Sift the flour in a separate bowl, and upon completion, mix into the dough mixture. My first batch tasted a bit doughy with 3 cups, so my next two batches I cut it to 2 1/2 cups. You also may mix in your preferred chocolate chips (suggestions below)


Depending on the varietal, Guittard’s retail chocolate chip bags are 10-12oz each, which is the perfect size for this recipe. I will be using the extra dark in my first batch, followed  by milk, and finally super cookie.

Guittard 63% Extra Dark Bittersweet Baking Chips

If you haven’t yet baked with Guittard chocolate, this just might be the perfect place to start. As a best-seller here at WWC, I figured there could be no better option to bake with.

  • Cocoa Content 63% 63%
  • Taste 100% 100%
  • Satisfaction 100% 100%
  • Complaints 0% 0%

Guittard 48% Super Cookie Baking Chips

Semisweet Chocolate – Super Sized – Delicious.

  • Cocoa Content 48% 48%
  • Super Scale? 100% 100%
  • Satisfaction 100% 100%

Guittard 31% Milk Chocolate Baking Chips

Guittard’s coveted ‘maxi’ chip, at a whooping 350-count per pound. This ultra-sized chip focuses on bring one thing to your confections: more chocolate, and decadent milk chocolate at that…

  • Cocoa Content 31% 31%
  • Dislikes 0% 0%
  • Satisfaction 100% 100%


Step 1

Set your oven to 350°F. If you do not have an oven, I apologize for taking you this far.

Step 2

Take your cookie dough and a scoop of some sorts (I prefer an ice cream scoop), and place dough balls on a greased cookie sheet. You could just as well fill a cast iron pan with the dough for the ultimate chocolate chip deep-dish – the only thing I you may need to adjust is time in the oven…

Step 3

Batch 1:

This was the largest selection of cookie-dough balls I baked, which took 21 minutes in the oven. Looking back, the dough balls were far too large but I was hungry at the time so I adjusted for my next two batches. The first batch yielded pretty thick cookies, which are good, but slightly doughy – thus I adjusted proportions for my second and third batch.

Batch 2:

I adjusted to slightly smaller dough balls which needed around 17 minutes to bake… This batch had the milk chocolate chips mixed in, although again still slightly thick, so I cut the baking soda to 1/2 tsp in my third batch.

Batch 3:

The smallest dough balls, and best batch of the three. This took 14 minutes in the oven, and resulted in a soft-center cookie with crisp edges. Perfect. Keep in mind some people prefer super-chewy (undercooked) cookies while others prefer extra crispy, so 13 minutes is right around that crispy-edge chewy-middle, for ‘typical size’ dough balls…(basically just keep an eye on them while they’re baking after 8 minutes until they look good)

Rob’s Thought:

Once baked and cooled, depending on your preference, pour either a tall glass of milk, or a fine glass of red wine to pair with this homemade treat.

Now, this is the best batch I’ve made so far, so after a few more tests I will post the printer-friendly version of the recipe.

Post your thoughts below, take a look at  some other great Guittard chocolate chip options, which can be seen here 

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