Farmhouse Chocolate Chip Cookies

Farmhouse Chocolate Chip Cookies.


Chocolate chip cookies are a classic treat that most everyone loves to enjoy including our three children, Landen, Caroline, and Parker. Over the past few years, we have together put our favorite ingredients that make, in our opinion, the best chocolate chip cookie! These are also a favorite of some of our closest friends out here in the middle and now you can have a little fun gathering the same ingredients and baking them too! We hope you will let us know when you’ve tried them.


2 1/2 cups King Arthur all-purpose flour

1 heaping teaspoon baking soda

3/4 teaspoon sea salt

1 stick unsalted butter, at room temperature (see tip below)

2 cups packed light brown sugar

2 large farm fresh eggs

2 teaspoons pure vanilla extract

1 cup Nestle Tollhouse Semi-Sweet Chocolate Chips

3/4 cup Nestle Toll House Semi -Sweet Mini Chocolate chips


Position the rack in your oven (s) in the center and preheat to 350 degrees. Line a couple baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, roughly 2-3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.

Turn the mixer off and add the flour mixture slowly to the bowl one cup at a time. Mix on medium until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; creating a chunky dough.

Add the chocolate chips and beat on high for 5 seconds to thoroughly and quickly mix in the chips.

Use a cookie/melon scoop or spoon to drop dough on the lined baking sheet; be sure not to flatten them. Bake until lightly browned on top, 10-15 minutes (tip below). Watch the first batch carefully as ovens can cook differently.

Cool cookies on the pan on a wire baking rack for 1 minute, then transfer cookies to the rack to cool completely. Repeat with remaining dough.

Store cookies in a tightly covered container at room temperature for up to 3 days.

Makes about 40 cookies.


I let my butter sit out for only about 15-20 minutes while I gather and mix my ingredients. The butter will not be to room temperature completely which leads to a lumpier looking cookie which I prefer versus a flat cookie. Either way you can’t go wrong!

When baking for the first time keep an eye on your cookies. Aaron, my husband, likes his cookies a little crispier where I prefer them a little blonder.

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One Comment Add yours

  1. Deac says:

    Thank you for sharing! Made these for my wife and kids and this is a new family favorite!!!

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