My Favorite Chocolate Chip Cookie

Friday night I decided to take an impromptu trip to visit my mom for the night. My mom knows all the good thrift shops in the area and I still need quite a few things for our knew house so we decided an early morning shopping and yard sale trip was a must! I came home with quite a few good finds, but my favorite by far is this set of vintage Pyrex nesting bowls!

Vintage Pyrex Nesting Bowls

The woman I bought them from told me she remembered quite a few batches of sugar cookies being made in the yellow one when she was younger, so after washing them up at home I decided cookies were in order! (plus I can never go home without my mom requesting a batch of chocolate chip cookies)

Browned Butter Whole Wheat Chocolate Chips from

I’ve tried many great cookie recipes, but when I’m at home I just HAVE to use the Toll House recipe. It’s what my mom always made and to this day it’s still my favorite chocolate chip cookie!

Browned Butter Whole Wheat Chocolate Chips from

I did decide to mix it up just a little bit and used half whole wheat flour and browned butter and I love the way they turned out. I like to bake these on brown paper because that’s how my mom has always done it….and I think it really keeps them from spreading too much, but mostly because it’s mom’s way.

Browned Butter Whole Wheat Chocolate Chip Cookies
Author: Life, Love, and Cupcakes
makes about 5 dozen cookies
  • 1 cup whole wheat flour
  • 1 1/4 cups all-purpose flour
  • 1 ts baking soda
  • 1 ts salt
  • 1 cup butter, browned and cooled
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 ts vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips
  • 1 cup chopped walnuts
  1. Preheat over to 375 degrees.
  2. Combine the flours, baking soda, and salt in a small bowl.
  3. Cream the browned butter and sugars, then add in the vanilla extract.
  4. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture, then stir in chocolate chips and walnuts. Drop by rounded tablespoon onto a baking sheet lined with brown paper or parchment paper.
  5. Bake for 9 to 11 minutes until golden brown. Cool on baking sheets for a few minutes, then move to wire racks.
adapted from Toll House


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