A Favorite Chocolate Chip Cookie Recipe for the Holidays
There’s something about this time of year that pulls us back into the kitchen. Whether it’s the scent of vanilla drifting through a warm house or the comfort of familiar traditions, holiday baking has a way of grounding us.
I always make room for at least one batch of chocolate chip cookies in December, and today I’m sharing the recipe I’ve been making for years, which is thin, crisp, and buttery.
This recipe started its life in the Cook’s Illustrated test kitchen, famous for perfecting cooking techniques down to the smallest detail. Their original version includes browned butter and a unique beat-and-rest mixing method.
Over the years, I’ve evolved the recipe to my liking. If you’re a chocolate chip cookie lover, this one’s for you. When that craving hits for a cookie that’s thin, crispy at the edges, and chewy in the center, this recipe never disappoints.
Why I Skip the Brown Butter
The Cook’s Illustrated recipe begins with browning the butter, melting it, watching it foam, and waiting for it to turn golden with a nutty aroma. There’s no denying the flavor benefit. But after making this recipe many, many times, I realized that the browned butter didn’t make a big enough difference in the final cookie for the extra work it required.
What does make a difference is the beat-and-rest method. In this step, you mix the wet ingredients, let the mixture rest for a few minutes, then mix again, repeating the cycle several times. This allows the sugar to dissolve more deeply, the mixture to thicken, and the final cookie to bake up with a rich, chewy texture. In my kitchen, that’s the technique worth keeping.
So in my version, I skip the browning and simply start with softened butter. It saves time, reduces cleanup, and still gives you a wonderful cookie your family will love. If you enjoy the ritual of browning butter or want those deeper caramel notes, you can absolutely include it. This recipe works beautifully either way.
How This Cookie Differs From the Classic Toll House Recipe
Most of us grew up making Toll House cookies, and they’re a treasure. But this recipe brings a few notable changes that make the texture and flavor stand out in the best ways:
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Higher Brown Sugar Ratio
This chocolate chip cookie recipe leans more heavily on brown sugar than white. This gives the cookies a deeper flavor and a chewier bite. -
Beat-and-Rest Technique
Toll House is a simple cream-and-mix recipe. This one takes a different path by resting the batter between mixing rounds. That extra time helps the sugar fully dissolve and creates a glossy, thick base that bakes into beautifully textured cookies. -
Slightly Larger Cookie Size
Instead of the small, rounded scoops typical of Toll House, these cookies use a more generous portion of dough. The larger size allows the edges to crisp up while the center stays soft and chewy, great for gifting and cookie trays. -
More Developed Flavor
Because the dough rests during mixing and can even be chilled before baking, you get more depth and complexity compared to a standard quick-mix cookie. It’s subtle, but it’s the kind of subtle that keeps people reaching for a second cookie.
A Holiday Tradition Worth Keeping
One of the joys of baking during the holidays is revisiting the recipes that have become part of your family story. This chocolate chip cookie recipe has earned its place in my seasonal baking partly because it’s delicious, and partly because it’s dependable. When life gets busy, it’s comforting to know that one recipe will turn out beautifully every time.
If you’re assembling cookie tins, hosting a cookie swap, or simply looking for an afternoon baking project, consider adding this one to your holiday lineup. It’s familiar enough to please everyone, but just different enough to feel special.
The Recipe: Chocolate Chip Cookies (My Adapted Version)
Ingredients
- 14 tablespoons unsalted butter, softened
- 3/4 cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg + 1 egg yolk
- 1 3/4 cups all-purpose flour
- ½ teaspoon baking soda
- 1 1/4 cups semisweet chocolate chips or chunks
Instructions
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In a large mixing bowl, beat the softened butter with the brown and white sugars until well combined.
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Add the egg, egg yolk, vanilla, and salt. Beat for about 30 seconds. Let the mixture rest for 3 minutes. Repeat this beat-and-rest cycle two more times until the mixture becomes thick and glossy.
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In a separate bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
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Use a cookie scoop to scoop your cookies onto a parchment-lined baking sheet.
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Bake at 375°F for 10 - 12 minutes, or until the edges are golden and the centers are still a bit soft.
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Cool on the pan for a few minutes, then transfer to a rack to finish cooling.
Kitchen Tools That Make a Difference
You don’t need fancy gadgets to make great cookies, but the right tools really do make baking easier (and more enjoyable).
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A cookie scoop keeps your cookies uniform.
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A sturdy baking sheet promotes even browning.
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A cooling rack keeps that crisp edge from steaming away.
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And a nut chopper makes quick work of perfectly chopped walnuts.
FAQ: Baking the Best Chocolate Chip Cookies
Can I use salted butter?
Yes, just reduce the added salt slightly.
Can I leave out the nuts?
Absolutely! Skip them or swap for pecans, almonds, or even dried fruit.
What kind of chocolate chips work best?
I love semi-sweet, but dark or milk chocolate both work. Mix them for variety!
Can I freeze the dough?
Yes! Scoop the dough onto a tray, freeze, then store in a bag. Bake straight from frozen. Just add a minute or two to the bake time.
How do I get crispy edges and chewy centers?
It’s all about butter texture and bake time. Start with very soft butter, follow the beat-and-rest technique, and bake until the edges are golden but the centers still look soft.
How should I store the cookies?
Once cooled, store them in an airtight container. They’ll stay fresh for several days, though they rarely last that long in my house!
Crisp & Buttery Chocolate Chip Cookie Recipe
Chocolate Chip Cookies
Ingredients
Instructions
- Preheat your oven to 375 degrees F.
- Combine the flour, baking soda, and salt. Set aside.
- Add the butter, and sugars, to the bowl of your electric mixer. Cream together until light and fluffy.
- Add the eggs and vanilla to the bowl. Beat to mix for about 30 seconds. Let the mixture sit for 3 minutes.
- Beat the mixture again for about 30 seconds. Let sit for another 3 minutes.
- Beat the mixture again for 30 seconds. Add the flour mixture and stir to combine. Stir in the chocolate and walnuts.
- Scoop onto an ungreased cookie sheet. Small cookies will take 10-12 minutes to bake. Large cookies will take 14-16 minutes to bake.
Nutrition Facts
Calories
484.73Fat (grams)
28.1 gSat. Fat (grams)
20.5 gCarbs (grams)
52.71 gFiber (grams)
2.56 gNet carbs
50.16 gSugar (grams)
31.72 gProtein (grams)
6.32 gSodium (milligrams)
217.75 mgCholesterol (grams)
34.11 mgNutritional Information is approximate.
Final Thoughts
These cookies have become one of my most-requested recipes, and once you try them, you’ll understand why. They strike that perfect balance -crisp, chewy, buttery, and loaded with chocolate.
Happy baking, friends! May your cookies always come out golden and chewy!
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