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Chocolate Chip Cookies

Howdy to all you guys an’ gals who love to bake COOKIES!
I’m not sure which I like to do more—bake ‘em, or eat ‘em! YUM!

Is there anything better than a cold glass of milk, and fresh from the oven Chocolate Chip Cookies? Well, not to me…

I remember smellin’ that rich chocolate in those cookies on a cool, fall day when I’d leap from the school bus, and sprint to our front door because I knew by that wonderful aroma, Mom had baked Chocolate Chip Cookies just for us kids? MMMMMMMM!!! Now, to us, that was REAL LOVE! After all, the Chocolate Chip Cookie is the most popular cookie in America.

HISTORY of the Chocolate Chip Cookie:

It seems a lady named Ruth Wakefield who owned an inn called, ‘The Toll House Inn’, way up in Massachusetts, got bored with bakin’ plain ol’ cookies, so she decided to add small chunks of semi-sweet chocolate to the butter cookie dough she was going to form into cookies, and bake for guests at the inn.
Yep! You guessed it! Those cookies were loved by everyone who tasted ‘em, and they became a huge success when the Nestle Chocolate Company got wind of the fabulous treats.
Nestles was interested in Ruth Wakefield’s idea of adding bits of chocolate to cookie dough. They bought the rights to the name, ‘Toll House’, from Ruth, and also the recipe she had invented.
You recognize the results of this transaction as, ‘Nestles’ Toll House Chocolate Chip Morsels’, and you can find them on any grocery shelf, anywhere.

There have been several variations to the original cookie recipe through the years, but the Chocolate Chip Cookie recipe below is a favorite in my family.
We will add many examples as folks send in their own recipe version of this wonderful, melt in your mouth, cookie!

Chocolate Chip Cookies Recipe Ingredients

3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
2 large eggs,beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups semisweet chocolate chips

These instructions can be followed by a BEGINNER, or by folks who have baked 60 years or more.

Preheat oven to 375 degrees (190 degrees C. for you folks in foreign lands who do things the hard way!)
Center your oven racks so ya get even heat on top an’ bottom of these fantastic Chocolate Chip cookies.

Now, get out a big ol’ mixin’ bowl, an’ add the first five goodies…..granulated (white) sugar, brown sugar, butter, vanilla, and eggs you've whipped together BEFORE you drop ‘em in this mixture.
If ya wanna cheat, you can mix this part with an electric mixer on medium for 2 minutes, but I stir the dough up by hand with a big spoon until the stuff is smooth, and all mooshed together.
Ok, now mix, (in a separate bowl)…flour, baking soda, salt, (optional nuts of choice. No, I don’t mean the kids), and, of course, those yummy chocolate chips.
Then dump it all in with the wet goodies you stirred up before in the BIG bowl.
When you stir this in, you'll find out real quick, the dough gets heavy and stiff so this is when I call in ‘Mr. Muscle’, (my hubby) to help stir all ingredients together real good. It’s VERY IMPORTANT to get all the dry fixin’s completely mixed in with the wet.

Now, if you’re still with me, take a Tablespoon from the drawer, (no, not the one you set for dinner) the bigger one ya eat soup with. For heavens sake, listen up!
Ok, dip the spoon in the Chocolate Chip cookie dough, an’ when ya got a big, heapin’ mound a dough on the TABLESPOON, drop it on an ungreased cookie sheet. Ya don’t have to fret about smashin’ ‘em down…..As the dough warms in the oven, these little beauties will melt down to form perfect, round cookies. (Don’t ask me how this happens, just one a God’s little miracles, I guess).
Keep droppin’ those cookies about 2 inches apart onto the (I repeat) ungreased cookie sheet, (should be 3 cookies across the narrow part, and 4 cookies down the long sides an’ middle).
Stick ‘em in the PREHEATED oven for 10 to 12 minutes, or until they look light brown, (not dark brown or, too late….the bottoms are burned!) I thought you could cook?
Now, when ya pull ‘em from the oven, let the little buggers cool 2 minutes, (no more) before ya lift each one off the cookie sheet with a pancake turner, and onto a wire rack so you can used the sheet for the next batch, and also so they won’t keep cookin’ on that hot sheet if left to cool on it forever. Get it? Just common sense used here! (If ya have two or more cookie sheet like I do, you can get this job done a lot faster by havin’ a new sheet of Chocolate Chip cookies ready to go in the oven when you take out the ones that are done.)
Just keep repeatin’ this task ‘til the dough runs out, an’ you'll have 3 or 4 dozen cookies, dependin’ on the size of dough ya flopped on the cookie sheet.

RECIPE NOTE: You can freeze the dough if ya wanna bake ‘em later.

Just roll up each cookie (heaping tablespoon size) in a ball, an’ place on waxed paper lined cookie sheets in the freezer.
When they’re frozen hard, take ‘em outta the freezer, (well duh!) an’ put about twelve cookie balls each in a gallon size freezer bag, then, freeze ‘em again ‘til you’re ready to bake.
On baking day, just put those frozen cookie balls on the cookie sheet in the same arrangement I told ya when usin’ fresh dough. (No, I’m not repeatin’ myself again. Look it up in the original recipe above.)
Pop these round spheres in the oven, an’ raise the baking time by a couple minutes….. Remember, THEY’RE FROZEN? ) So, watch ‘em close.

Enjoy some good eatin’!!!

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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