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3 Chocolate Chip Cookies on an antique plate with a glass of milkThis is Grape Arbor Bed and Breakfast’s most requested (and most eaten) recipe–chocolate chip cookies. I have made thousands of these cookies, and perfected the recipe. Every year, I see a new recipe that comes out and claims to be the best chocolate chip cookie…and I try it, then go back to this one. The cookies are chewy on the inside and crispy on the outside. There is a mix of both the traditional semi-sweet chocolate and dark bittersweet chocolate, so they are not too sweet!

The trick to making this chocolate chip cookie is the temperature of the butter. Make sure you melt the butter and wait until it is tepid (for all you moms out there, lukewarm, like a baby bottle of milk!) before mixing in with the sugars. Use real butter, don’t substitute! And high quality chocolate makes a difference! Enjoy!

Innkeeper’s trick: make the dough, form into the right sized cookie balls..and freeze. Then bake up the number of chocolate chip cookies that you want/need–same oven temperature, but a few minutes longer than when the dough is not frozen. Great for late night cookie emergencies!

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: About 3 1/2 dozen, depending on the size


  • 2 C and 2Tablespoons all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C granulated sugar
  • 1 C light brown sugar, packed
  • 2 tsp vanilla extract
  • 1 large egg plus 1 egg yolk
  • 1 C semi sweet chocoate chips
  • 1 C bittersweet chocolate chips
  • 12 T (one and a half sticks) unsalted butter


  1. Melt butter, let cool until tepid. Do NOT skip this step!

  2. Add in both sugars, and mix well. Use a mixer or by hand.

  3. Add egg and yolk, mix well, then add vanilla.

  4. Whisk flour, baking soda and salt. Add to sugar mix, then stir in chocolate chips.

  5. Drop by heaping Tablespoon on a greased cookie sheet, or use parchment. A small scoop works well here.

  6. Bake in a preheated 325 degree oven for about 13 minutes. The edges should just be turning brown.

Recipe Cuisine: American

Recipe By: Adapted from America's Test Kitchen - November 16, 2019

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