Farmhouse Favorite: The Best Chocolate Chip Cookies

Prep time
15 min
Cook time
11-13 min
80 cookies

These classic chocolate chip cookies are stackable, dunkable, and downright delicious. The recipe makes a big batch, so they’re perfect for summer barbecues with extended family — or for a house full of little cookie monsters. “Don't bake these cookies too long,” says recipe author Donna L. “They should be just a little brown on the bottom and a very light brown on top.”


  1. Preheat the oven to 350°F.
  2. In a medium mixing bowl, sift together the flour, baking soda, and salt. Set aside.
  3. In a large bowl using an electric mixer on medium speed, cream together the butter, sugars, vanilla, and eggs until well mixed and light, about 1 minute.
  4. On low speed, gradually add the dry ingredients into the creamed butter, and mix until combined.
  5. Using a wooden spoon, stir in the chocolate chips and walnuts until just combined. The dough will be stiff.
  6. Scoop even tablespoons of dough and drop them onto an ungreased baking sheet, 2 inches apart.
  7. Bake for 11 to 13 minutes, or until the cookies are very light brown on the bottom and just starting to brown on the top (don’t overbake).
  8. Cool for 2 to 3 minutes on the pan before transferring the cookies to a cooling rack to cool completely.
  9. Store the cookies in an airtight container for up to 5 days.

Tip: If you have leftover dough, scoop and roll the remaining dough into tablespoon-size balls. Place the dough balls on a sheet pan in the freezer for 15 minutes until firm, and then transfer to an airtight container or ziplock bag. Frozen cookie dough can be stored for up to 4 weeks. To bake, place the frozen dough balls 2 inches apart on a sheet pan and bake for 1 to 2 extra minutes from the regular bake time.

Recipe courtesy of Dinner Bell Co-op member Donna Luehmann (Lewiston, MN)

Made with love + simple ingredients