Back-of-the-Tin Chocolate Chip Cookies
These are not just any chocolate chip cookies. They are rich, buttery, and perfectly chewy with chocolate in every bite. Once you taste one, you will understand why they disappear straight from the back of the tin. This is the cookie you will bake again and again.
I renamed this recipe three times because no name seemed to capture how good it really is. Now, Back-of-the-Tin Chocolate Chip Cookies feels just right. The edges are golden and crisp and the centers stay soft and chewy.
Chocolate chip cookies were created in the 1930s by Ruth Wakefield at the Toll House Inn in Massachusetts. She chopped up a Nestlé chocolate bar while making her Butter Drop Do cookies and created a treat that would become iconic. Over the years, chocolate chip cookies have evolved into thick bakery-style indulgences and soft home-baked classics. The magic of a simple chocolate chip cookie has never changed.
This recipe honors that tradition with extra love. Butter and sugar make the dough rich and chewy. A touch of milk keeps the cookies soft. Chocolate chips are added generously so every bite is full of chocolate. Remove the cookies from the oven when the edges are golden and the centers are still soft to get the perfect balance of crisp and gooey.
Bake a batch, pour a glass of cold milk, and grab a cookie from the back of the tin. These cookies are exactly the way chocolate chip cookies should be.
Back-of-the-Tin Chocolate Chip Cookies
prep time: 15 minutes
cook time: 11 minutes
oven temperature: 375°F
servings: 3 dozen
Ingredients:
1 cup unsalted butter, softened (2 sticks)
1 cup light brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon table salt
2 cups semi-sweet chocolate chips
Instructions:
- Preheat your oven to 375°F. Prepare your baking sheet by greasing it, using non-stick foil or parchment paper.
- In a mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and creamy. Beat in the eggs, one at a time, followed by the milk and vanilla extract.
- In a separate bowl, combine and mix the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry mixture into the wet mixture, blending them together thoroughly. Stir in the semi-sweet chocolate chips. If you have the time, chilling the cookie dough for about 20 minutes is recommended.
- Using a tablespoon or an ice cream scooper, drop heaping tablespoons of cookie dough onto the prepared baking sheet, leaving enough space between each cookie for them to spread while baking.
- Bake for approximately 11 minutes, pulling cookies out when they are slightly golden brown around the edges and are still slightly wet in the center. They will look fluffy while baking and flatten once cooled, creating a crispy outside and chewy inside.
- Once the cookies are done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
about the AUTHOr
Stasia Wimmer Boschetti is an American culinary writer and the founder of American Country Living, where she writes about recipes, home, and the traditions that shape everyday American life. With more than thirty years of experience in the kitchen and a background in catering, she explores the history behind the foods we keep making and the customs that keep them in use. She is also the founder of the American Country Living General Store, offering homewares, baking goods, and provisions for everyday life at home. She lives in Texas with her husband, family, and five rescued animals, where she continues to cook, write, and keep a well-loved home.
