The Most Addictive Chocolate Chip Cookies

Now, I make a lot of different cookies in my house. Pretty often too. Cookies are fun to make, and quick and easy to prepare.

Sometimes I like to make a unique combo for special occasions, or even cookie bars. But more often than not, my family requests the traditional type of cookies, like my peanut butter cookies or these delicious Chocolate Chip Cookies.

We can never keep cookies for more than 24 hours without them being completely devoured. My husband likes to take them to work, packed with his lunch. The older kids will take one or two to school for a snack (and sometimes to share with friends) and D-Man is always trying to sneak a few from the cookie tin! I don’t mind though, I figure even though they’re sweet, they’re still a bit healthier than store bought because there’s no funky ingredients in them. I see what the ingredients are, and they’re fairly simple. I like snacking on them too!

I’ve made these Chocolate Chip cookies for a few years now, but just recently added Ghirardelli Milk Chocolate Chips instead of other brands or store brands. They really do make a difference and took these cookies completely over the edge to addictive!!

Once again I got the base recipe somewhere and tweaked and changed a few things and added a few things. No idea where I found the original recipe either. The cookies puff up nicely, but would get a bit smooth and puffy, I like a little crack to the appearance (like cookies you’d find at a bakery). I discovered adding a little Cream of Tartar to the mix will give it that nice cracked look, so that is included. If you don’t already have a go-to chocolate chip cookie recipe, then this is it! This recipe creates 24 cookies.


  • 1/2 cup butter or margarine, softened at room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 cups Milk Chocolate Chips, preferable Ghirardelli brand
Preheat oven to 350 degrees.
In a bowl, combine the butter and sugars. Cream together until smooth.
Add vanilla and egg, and mix until smooth.
In a separate bowl, combine all the dry ingredients (flour, baking soda, cream of tartar, salt, cinnamon and nutmeg). Mix until combined, then add to the other bowl. Stir with a wooden spoon until just combined. Don’t overmix!
Now add the chocolate chips and fold in just until they become a part of the batter.
Prepare your dough on cookie sheets.
I like to line mine with foil, the cookies don’t stick and it helps get a crisp edge with the chewy center.
I use an ice cream scoop and that’s about how big I make each ball of dough.
Bake for about 10-12 minutes, just until edges start to get golden.
Once done, wait about 3 minutes before removing from the cookie sheets, then let cool on a cooling rack. 
These are great while still warm, and my husband loves them with a glass of milk.
The chocolate melts in your mouth and the center is soft while the edges are juuust barely crispy. Perfection.. Man, now I want some cookies!
Disclosure: This is not a sponsored post. All thoughts are my own.


  1. says

    So I’m sitting here waiting for dinner to come out of the oven and all I want to eat now are CHOCOLATE CHIP COOKIES. lol These looks awesome and easy enough to shelve my pre-made mix. Thank you for the pictures and instructions! :-)

  2. says

    Cream of tarter?!?! what does this do to the recipe? O.O

    lol. I should not come to your site at night. I am trying to cut back on the late night eating this is not helping me. lol

    I love cooking with Ghiradelli chips.. its the only brand I use. It makes such a difference. :)


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