Autumn comforts include home-baked cookies. I think you need to bake these chocolate chip cookies.

We see a lot of times people saying ‘best ever’, but how will you know if you don’t try them all? 😉

I have a tasty recipe for you today: perfectly, chewy chocolate chip cookies adapted from The Fannie Farmer Cookbook. For me, Autumn is baking season, and today it’s cookie baking day (tomorrow, will be too).


When I was around sixteen or seventeen I purchased my first cookbook, and it was the Fannie Farmer book. For me it was a lifesaver when I immigrated to The Netherlands. In 1995, the internet wasn’t the internet we have today. That book was holy for me! It had conversions, and illustrations that helped me identify many vegetables! It doesn’t take a genius to know that it is the most used book in my kitchen, one only has see it. I keep it tucked away because of its condition. The cover has falling off, and you can tell I kept it on the counter many times while learning how to cook; it’s covered with stains, and the most visited pages are fall open when you flip through the book. I love this book though and hope to stumble upon a new copy.

It has all the basics, staple items for the kitchen, ingredient guide and tips in the front and back of the book.

I’ve tried so many of the recipes and nowadays I give them all my own twist. I like traditional and creative flavor pairings, but also love having the freedom to play in the kitchen and to use what’s at hand. I use my cookbooks as guides, and rely on them for technique, and the basics.

I don’t even look at the recipe with this one. I’ve taken the original recipe and adapted it. Because I love sweet with salt, I’ve add coarse salt instead of fine table salt.

I hope you enjoy them!


MAKES +/- 20 LARGE COOKIES I prefer coarse salt, but you could use fine table salt for this recipe. I’d use though only a 1/2 teaspoon!   Related

  • Prep Time: 10m
  • Cook Time: 9m
  • Total Time: 30m
  • Yield: 20 cookies
  • Category:


  • 1 cup semisweet chocolate chips
  • 170 grams unsalted butter at room temperature
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 egg (medium or large)at room temperature
  • 1/4 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda


  1. Preheat the oven // 375 °F -190°C
  2. Grease the cookie sheets, or do as I do and use baking paper sheets.
  3. Cream butter. Add sugars and beat on high until light in color and very fluffy (about 3 minutes, or if you’re like me about the length of a song if you listen to music while baking!). Beat in egg and vanilla.
  4. In separate bowl, whisk the flour, salt, and baking soda. Add gradually to the wet ingredients, scraping down the sides. Beat only until incorporated–avoid over mixing. Stir in the chocolate chips.
  5. Drop ping-pong- to apricot-sized dough balls onto the cookie sheet, leaving ample space between each ball. They will spread considerably. Cook 9 – 12 minutes until edges are browned and middle is barely set.


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