Perfect Chocolate Chip Cookies - Buttered Side Up

Perfect Chocolate Chip Cookies

This was originally posted on March 14, 2011 on Cooking for Seven. I still think this is an awesome recipe, so I'm re-posting here. Enjoy!

Perfect Chocolate Chip Cookies | Buttered Side Up
Why is that something as ordinary as chocolate chip cookies is one of the most delicious treats? Perhaps its very familiarity is what makes it so scrumptious. They bring back days spent at Grandma’s as a child; afternoons spent mixing up cookies with my sisters; sneaking spoonfuls of dough.

Perfect Chocolate Chip Cookies | Buttered Side Up

Here’s the recipe that we have used for years. Just within the past months my sister & I have modified the recipe to our tastes: reducing the sugar and adding some toasty pecans. They were a splendid hit, even with our critical Dad. He informed us that they were the best cookies he ever ate. He freaks out if we suggest changing the recipe slightly.

Perfect Chocolate Chip Cookies
Adapted from Mrs. Fields’ recipe
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 twelve-ounce bags bittersweet chocolate chips
  • 1 cup toasted pecans, chopped coarse
1) Preheat oven to 350° F.
2) Cream the butter and sugar in a stand mixer set to medium-high. Mix in the eggs and vanilla.
3) In a separate bowl, mix together the flour, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet ingredients. Stir in the chocolate chips & nuts.
4) Place golf ball sized pieces of dough 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 8-12 minutes, or just until the edges and bottoms begin to brown.
5) Allow to cool on the cookie sheets a few minutes before removing to a wire rack to cool completely.
Makes approximately 30 cookies

Perfect Chocolate Chip Cookies | Buttered Side Up


  1. I made these, and sure enough, they are phenomenal. I reduced the sugar a tiny bit more, swapped one 1/2 cup flour for whole wheat pastry flour, and added the pecans. These aren't the classic chewy chocolate chip cookie, probably because of the whole wheat flour, but amazing in a slightly different way. SO good. :)

  2. YES! Yes to bittersweet chocolate chips, and Yes to pecans, the southern delight. Perfection.


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