Wednesday, June 29, 2017 – Chocolate Chip Cookie Recipe

This recipe has been my standard go to recipe for years, it was adapted from one of my dad’s recipes who was a master baker since the 1940’s in the New Bedford, MA area.  It is one of those recipes where you can tweak it to make it your own with mix-in’s.  I use the base recipe for White Chocolate/Macadamia Nut cookies which are also a favorite.

The best part about this recipe is the compliments you will get when you bake them for someone.  We had overnight guests this past weekend and I baked a batch to share upon their arrival.  James, the young gentleman in the group, wrote a note in the guest book; ‘Thanks Tara for the amazing cookies, they are better than my mom’s’.  High praise indeed!

Chocolate Chip Cookie Recipe

1 cup all-purpose flour

½ tsp baking soda

½ tsp salt

½ cup butter (softened)

½ cup brown sugar

¼ cup white sugar

1 ½ tsp vanilla

1 large egg

1 ½ cups semisweet chocolate chips (or another flavor)

1 cup chopped nuts (pecans, walnuts, macadamia nuts)


Preheat oven to 350 degrees


Beat butter in a large bowl for 1 minute until smooth.  Add sugars, salt and vanilla and continue to beat 1-2 minutes. Beat in egg at low speed until blended.  Stir in flour and baking soda.  Then add the chips and nuts.

Drop by tablespoon (because everyone likes a big cookie) onto a parchment paper lined cookie sheet.  Bake 10-12 minutes until golden on outer rim and light gold in center (this will give you a soft cookie).  Cool on rack for 2-3 minutes and then transfer cookies to wax paper for about 5 minutes to absorb some of the oils and completely cool.


A few hints:  Make a double batch, you will want to share some and eat some.  Also, use parchment paper in most baking of cookies, makes a huge difference.  And always use nuts with this recipe, I have tried many times to make the recipe without nuts and usually it turns out as a failure, the extra oil in the nuts must make the difference.


I hope you enjoy this recipe as much as we do.

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