An avid baker friend sent me this recipe years ago saying it was her go-to recipe for chocolate chip cookies. It's the original Baker's Chocolate Chunk Cookies recipe from the side of the Baker's Premium Baking Bar box. I guess I need to file it in my back of the box chocolate chip cookie collection.
Baker's Chocolate vs. Toll House Recipe
Compared to the Toll House recipe, the old Baker's Premium cookie recipe makes slightly thicker and a little bit softer cookies. If your current chocolate chip cookie recipe is giving you flat cookies, this one's worth trying. On the other hand, if you like your cookies really chewy and sweet, this one might not be for you. It's more of a mainstream "in-between" type cookie that's best loaded with chocolate chunks and nuts.
Freezing Baker's Recipe Cookie Dough
Rather than baking the cookies all at once, I recommend portioning the dough into scoops or tablespoon size mounds and freezing. You can store the frozen mounds of dough in a large freezer-proof zipper bag, then bake cookies as needed.
Small Batch Baker's Chocolate Chunk Cookies Recipe
- 55 grams all-purpose flour
- ¼ very scant teaspoon baking soda
- tiny pinch salt
- 42 grams salted butter, softened
- 30 grams brown sugar
- 25 grams granulated sugar
- ¼ teaspoon vanilla extract
- 12 grams beaten egg (1 tablespoon)
- Handful of chips or chunks for a Baker's Premium Baking Bar
Vintage Baker's Chocolate Chip Cookie Recipe
There's another vintage Baker's recipe that uses their chocolate chips. It's a little different from the one in the recipe card in that you sift the dry ingredients into a bowl, add the butter (or shortening) and eggs to the flour mixture, then just stir it all together. They called it their "New One Step Recipe".
The Old Baker's "One Step" Chocolate Chip Cookies
1 cup plus 2 tablespoons sifted flour (140 grams)
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar (100 grams)
¼ cup firmly packed brown sugar (50 grams)
1 egg
½ cup soft butter or shortening or a mix of both
1 teaspoon vanilla
½ cup chopped nuts
1 package Baker's Semi-Sweet Chocolate Chips (1 cup)
Measure flour, add soda and salt, and sift into mixing bowl. Add sugars, egg, and shortening (or butter, or a mix of the two). Add vanilla, then mix well-about 1 minute. Stir in nuts and chocolate chips. Drop from teaspoon to ungreased baking sheet, 2 inches apart. Bake at 375 degrees F. for 10-12 minutes. The old recipe says it makes 48. I used a medium size cookie scoop and got about 18!
More Recipes
Recipe
Old Baker's Chocolate Chunk Cookie Recipe
Ingredients
- 1 ¾ cup all-purpose flour (220 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 12 tablespoons salted butter or margarine, softened (170 grams)
- ½ cup firmly packed brown sugar (100 to 110 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg (48 grams)
- 1 ¾ cups chocolate chunks or 8 oz chopped semisweet chocolate
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, stir together flour, baking soda and salt.
- In a mixing bowl, using an electric mixer, beat the butter and both sugars until creamy. Beat in egg and vanilla.
- Stir flour mixture into sugar mixture. Stir in chocolate chunks.
- Drop heaping tablespoon of dough onto ungreased baking sheets and bake at 375 degrees for about 9 to 11 minutes. If your oven runs hot, bake these cookies at 350 degrees F.
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