Recipe: Blue-Ribbon Chocolate Chip Cookies

I’ll admit I’m embarrassed. I’ve been blogging my way along here without ever sharing my chocolate chip cookie recipe. And I didn’t realize it until a reader emailed asking for it yesterday. (Thanks, Chet!)

So, today, I’m sharing it with you. This is my Blue-Ribbon Chocolate Chip Cookie recipe and it’s perfect in every way–soft, luscious, chewy, and packed with flavor. It’s everything you love about chocolate chip cookies. And if you want to really enhance the cookies, make the dough and let it age for a day or two in your fridge–whoa! (Of course, no one will blame you if you can’t resist baking them right away.) Better yet, double the recipe and save some for later.

Blue-Ribbon Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips

Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)

Drop the dough by rounded tablespoons onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.

Note: Check out my other cookie tips here, here, and here.


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31 responses to “Recipe: Blue-Ribbon Chocolate Chip Cookies

  1. Stefanie

    These cookies sound so delicious!

  2. Tom

    I love these cookies. I got the recipe from the first book. The only problem I have is that they call to you in the middle of the night and disappear too quickly. ;-(

  3. Michelle

    The old Blue Ribbon recipe called for the butter to be softened. I just made them and they came out thick and chewy. I’ll try making them with cold butter next time! Either way I’ll still eat them! XD

  4. Michelle

    Delicious as expected!!

  5. Marie

    I’ve been making these with my mom since I was a kid and we got the cookie book. Now, I make them with my 3 sons =) Unfortunately, mom’s cookie book was lost when a tornado destroyed her home a few years ago, so thank you very much for posting this! I do remember that mom made a few alterations to the recipe, but none of us were arguing about it. I believe she doubled the vanilla and added an extra egg.

  6. Hannah

    My mom had the recipe book and it got lost somehow and I was disappointed because I loved to bake and I couldn’t remember this recipe. I LOVE these cookies!!! They’re absolutely delicious, and I’m sooo glad you posted the recipe, because now I can make some shaped Christmas cookies!

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  9. Shauna

    Yum, yum. I just made a batch of these. Not sure whether they should be soft on the inside or a little crunchy. Either way, they are divine! I actually didn’t get the recipe from this website. I bought mrs Fields Cookie Book in 1992 when I spent a winter in Lake Tahoe (I’m an Australian) – we baked cookies and then went tobogganing on the cookie trays! I pulled out the recipe book today and had some wonderful memories as I baked. Thank you Mrs Fields!

  10. Diane Gray

    This recipe sounds sooo good. What temperature should I bake them. It states low.

  11. Diane Gray

    Sorry, I overlooked the temp. Can’t wait to make them. Thanks for the recipe.

  12. Reeba

    I absolutely love your cookies and own the Mrs Field Cookie book which is a bible in our house. I would love to make a cookie cake for my 6 year old’s b-day; would you be willing to share the recipe? I am not sure about the precise weights of the ingredients – i will probably use the blue ribbon recipe w/ M&Ms. Looking forward to hearing from you

  13. Regina

    My mother has this cookie recipe, and for years she refused to use it. While exploring our house, I found it and have used it as “feel-better” cookies to cheer up all my friends when they’re feeling down. I make the cookies, wrap them in cute little tissue paper bundles with a sweet note and- bam! Instantly feeling better.

  14. Amber Bigelow

    Hi. I would like to bake these cookies and I only have light brown sugar at home. Should I go out and buy some dark brown sugar?
    Thank you!

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  16. richie

    I have been making these cookies since 1992 as well when the book came out. My copy has been so used the pages are falling out! My top 3 favorite recipes are the Blue Ribbon cookies, the caramel filled brownies, and the lemon pound cake. The dark brown sugar is a must! I put one each of semi sweet chips, milk chocolate chips, and toffee bits in my cookies.

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  18. sally

    make sure when cooking cookies, melt the butter a little so that the cookies don’t fry in the oven :)

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  20. Lucy

    Hi, I was just wondering what happens if you overbeat the mix? I tried really hard not to, and I don’t think that I did, but I made these cookies and they appear more cakey then chewy.. What could have caused this?

    • Kayber Francisco

      Done that, but you can put it in the refrigerator for a hour or so (covered) to harden a little this will allow you to work with the doug much better.

  21. Amber

    Hello I was wondering if i could use pure madagascar bourbon vanilla extract for these cookies?

  22. Amber

    can you use the madagascar bourbon vanilla on these cookies

  23. Kayber Francisco

    I am a former employee of the Mrs. Fields Store in Coolidge Corner in Brookline, MA. 1989 and I never got tired of Mrs. Fields cookies. They are the best, perfect. I have the recipe book signed by Mrs. fields and dedicated to me. How precious! These cookies have replaced the toll house brand that I have sometimes bought. Now I make my own with the recipe from my book. I put the doug in the fridge for a couple of hours then make little balls and save them in a container, when the kids want some I take a few out of the container and bake them in the little tray of the toaster oven, in this way they are always fresh and warm to eat, I keep an eye to make sure they dont over cook, you have to take them out while still light in color, and remove them from the tray ASAP to avoid them from continuing to cook. I learned that when we made the cookies at the store. Such wonderful memories. Mrs. Fields was my first job at 18 years old!!! I never forgot all the little baking tips. Truly priceless. hummm!


    I have been trying to make cookies for my children but can’t get it right…Thanks for posting some of your recipes and I will try to do it over and over to make my cookies perfect..!!

  25. I have been making this recipe since I was a little girl!! I don’t use any other recipe for chocolate chip cookies! Mmmmmmmmmm!

  26. Amber Bigelow

    I was wondering could I use this recipe to bake a cookie cake?

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  28. Howard

    My daughter made these tonight for her boyfriend. I snagged a couple for me. Delicious. Just perfect balance between crisp and puffy. Best. Chocolate. Chip. Cookies. Ever.

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  30. Danielle

    Do you use softened or cold butter?