Betty Crocker's chocolate chip cookies

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Chocolate chip cookies are classic treats you reach for year-round—and these homemade chocolate chip cookies are our top-searched recipe! Made and enjoyed by thousands of people over the years.
This recipe was introduced on a 1939 Betty Crocker™ radio program. It later appeared in the first 1950 printing of the Betty Crocker Picture Cookbook. Betty has fine-tuned this chocolate chip cookies recipe to perfection. Back in the ‘50s, the recipe called for shortening, as it was less expensive than butter and could be stored longer. The recipe was switched to margarine (when margarine was the most popular option). Since then, we’ve learned that there is no substitute for real butter for the best flavor—period.
These cookies have been optimized for over 75 years into the best cookies you can sink your teeth into, and we think you’ll agree.

Cooking time: 1 hour, 25 minutes
Yield: 36 servings
  • 1 cup butter (softened)
  • 3⁄4 cup Sugar
  • 3⁄4 cup brown sugar (packed)
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1⁄4 cups flour
  • 1 teaspoon salt
  • 2 cups chocolate chips
  1. Heat oven to 375°F.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until fluffy and thoroughly mixed, scraping down the side of the bowl occasionally. Or, mix with a spoon for about 1 minute.
  3. Add egg and vanilla. Beat until smooth and thoroughly blended. Stir in flour, baking soda, and salt just until blended (dough will be stiff).
  4. Stir in chocolate chips and nuts.
  5. Scoop dough into rounded measuring tablespoonfuls (#40 cookie scoop) and drop at least 2 inches apart onto ungreased or parchment paper-lined cookie sheets.
  6. Bake 11 to 13 minutes or until the edges are golden brown (centers will be soft). Cool 3 minutes on the cookie sheet; remove the cookies from the cookie sheet to a cooling rack.
  7. Cool completely, about 30 minutes. Store covered in an airtight container.