Aunt Vickie’s Bakery Style Chocolate Chip Cookies


I was a runner in middle and high school, literally every season I did some sort of running sport- cross county, indoor track, track & field. During my running career I was somehow given the nickname “cookie” by my track coach. I have no idea why he decided to call me that-maybe because my name starts with a C, or because I was super sweet *says sarcastically*-but I am certain it wasn’t because I baked cookies, because I didn’t. At least, never for my track team.


Anyway, I would like to think that my track coach had an insight, you could say premonition, of what would become my most favorite thing to bake; cookies. It’s not that I don’t enjoy baking other sweets, it’s just that I love how you can transform a cookie, all you need is an imagination and some basic baking skills.


For my first post about my favorite sweet treats, I am going to keep it classic and share a family recipe; Aunt Vickie’s Bakery Style Chocolate Chip Cookies. Now, I’ve come to the conclusion that there are two kinds of chocolate chip cookie lovers in the world. Those who prefer a soft thick cookie packed with chocolate morsels (which I must admit is my preference), and others who want a thin cookie with crisp edges and gooey center. If you prefer the later, then this is your recipe.


At any occasion that my Aunt Vickie comes to, she brings these- and needless to say they are gone within minutes. I myself have been known to have 2-3…4-no self control. Hopefully, you will be able to exercise more self-control than me after making these-but don’t say you weren’t warned. Enjoy! 🙂

Aunt Vickie’s Bakery Style Chocolate Chip Cookies

Bake: 350 degrees Fahrenheit

Makes: 24 Cookies

Cook Time: 10-12 Minutes

Prep Time: 10 Minutes

Total Time: 25 minutes


  • 1 ½ cups butter; room temperature
  • 2 eggs
  • 1 cup granulated sugar
  • 1 ½ cups brown sugar
  • ¼ cup milk
  • 2 tsp. Salt
  • 2 tablespoons pure vanilla extract
  • 1 ½ tsp. Baking soda
  • 3 ½ cups flour
  • ½ cup dark chocolate chips
  • ½ cup milk chocolate chips


Set oven to 350 Degrees Fahrenheit

In stand mixer combine butter, granulated sugar and brown sugar; mix on med speed until smooth. Reduce speed and beat in the eggs one at a time, then stir in vanilla and milk.

In a separate bowl combine flour, baking soda and salt; mix together. Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed. Mix in chocolate chips.

Scoop 2 Tablespoons of round dough onto prepared cookie sheets, placing at least 2″ apart. Place dough in refrigerator and chill for 30 minutes to overnight.

Bake on 350 F  for 10-12 minutes – cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard. If desired, gently press additional chocolate chips into the tops of the warm cookies. Allow to cool completely on cookie sheets.

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