These old fashioned chocolate chip cookies are soft, buttery, and have just the right amount of sweetness. They’re sure to be your new go-to chocolate chip cookie recipe!
Do you love old fashioned or vintage recipes? I know that I do. Some of my family’s favorites are this old fashioned banana bread and this old fashioned tuna casserole recipe. There’s just something extra special about simple and time tested recipes.
These old fashioned chocolate chip cookies are a time tested recipe. They are an easy to make cookie that use common pantry ingredients. There’s also no chill time needed for the dough.
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Why you’ll love these cookies
These old fashioned chocolate chip cookies are a classic recipe. They are a soft and chewy cookie with just the right amount of sweetness.
Ingredients needed
For these cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Sugar and brown sugar: To sweeten the cookies.
- Baking soda and baking powder: To help the cookies rise.
- Salt: You’ll need ½ of a teaspoon of salt for this recipe.
- Butter: You will need unsalted butter for these cookies. Salted butter has more water content than unsalted so I am always cautious when substituting.
- Egg: You will need one large egg for this recipe.
- Vanilla extract: If possible, I recommend using pure vanilla extract for baking.
- Hot water: Dissolving your baking soda in hot water is very common in old fashioned and vintage recipes. That is why this recipe calls for a little hot water.
- Semi sweet chocolate chips: You can substitute other types of chocolate chips, if desired.
Equipment needed
You will need a large mixing bowl, mixer, and a baking sheet. I also prefer to use parchment paper (not wax paper) for baking cookies but you can also just grease your pan well.
Recipe instructions
Begin by preheating your oven to 350 degrees. Next, dissolve your baking soda into the hot water. Set aside.
Cream together the butter (softened to room temperature), brown sugar, and sugar.
Add in the vanilla and egg and mix again.
Add the water and baking soda as well as the remaining ingredients except for the chocolate chips. Mix until well combined, scraping the sides occasionally.
Stir in the chocolate chips and any nuts (if desired). Form dough balls out of two tablespoons of dough. Bake for 9 to 11 minutes on a greased or parchment paper (not wax paper) lined baking sheet.
Let the cookies rest on the baking sheet for at least 10 minutes before transferring. This will help them finish baking.
Variations
- Add in some walnuts or pecans, if desired.
Tips
- Bring your butter to room temperature. Do not melt.
- The dough may seem crumbly at first but it will form together when you make your cookie dough balls to bake.
How to store leftovers
Store any leftover cookies in an airtight container at room temperature. These cookies will be good for up to four days after baking.
Other chocolate chip cookie recipes:
- Chocolate Chip Cookies with Apple Cider Vinegar
- Amish Chocolate Chip Cookies
- Copycat Chick-Fil-A Cookies
- Chocolate Chip Cookies with Corn Flakes
- Copycat Subway Chocolate Chip Cookies
Old Fashioned Chocolate Chip Cookies
Equipment
- Baking sheet
- Mixing bowl
- Mixer
Ingredients
- ½ cup unsalted butter one stick
- ½ cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon hot water
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all purpose flour
- 1 cup semi sweet chocolate chips
Instructions
- Begin by preheating your oven to 350 degrees. Next, dissolve your baking soda into the hot water. Set aside.
- Cream together the butter (softened to room temperature), brown sugar, and sugar.
- Add in the vanilla and egg and mix again.
- Add the water and baking soda as well as the remaining ingredients except for the chocolate chips. Mix until well combined, scraping the sides occasionally.
- Stir in the chocolate chips and any nuts (if desired). Form dough balls out of two tablespoons of dough. Bake for 9 to 11 minutes on a greased or parchment paper (not wax paper) lined baking sheet.
- Let the cookies rest on the baking sheet for at least 10 minutes before transferring. This will help them finish baking.
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