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Chocolate Chip Cookies

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Does the internet need another Chocolate Chip Cookie recipe? The answer from my readers was unanimous. It was a resounding ‘yes’. So, I baked another batch and am posting the recipe for all of you.

Chocolate chip cookies are as American as apple pie. The first time I tasted American chocolate chip cookies was in the Philippines when we bought the brand ‘Chips Ahoy’ at stores that sold imported goods. In the Philippines, an imported pack of these American cookies were considered a luxury and expensive. When we moved to America, I started baking these cookies from scratch because chocolate chips were accessible and affordable.

These cookies are symbolic to us. They symbolize a lot of things, among them family time I spent baking for my sons. I baked these cookies as a reward for good grades. I also baked them so that when they got home from school, not only did the whole house smell intoxicating with the chocolatey aroma, but my boys had a wonderful snack to come home to.

Chocolate chip cookies are as versatile as they are timeless. I baked them again today to celebrate my son, Tim’s birthday. Tim Quirino is now all grown up, living away from home, carving his career and baking his own cookies.

When my sons were little, as soon as they inhaled the addictive chocolate aroma from cookies baking in the oven, they ran to the kitchen. As the older son, Tim was tall enough to reach for a bunch of cookies on the counter and wrap them in a paper napkin. My younger son, Toby was not yet tall enough to reach the counter so he pestered his big brother for a cookie. Then both boys would run back to the TV, sit down with cookies on their laps and eat them all up. It didn’t end there. My home-baked cookies found their way into their lunchboxes, at their classroom events, the snacks for soccer games or when they had sleepovers with friends.

The chocolate chip cookie was a symbol of good and happy times. There were also sad and challenging days and I always knew a homemade cookie would make the day better. My sons knew for sure –when there were home-baked chocolate chip cookies cooling on the rack on the counter, all was right in the world.

Happy birthday, Tim! Remember this – when things get tough, grab a cookie. And make sure it’s a homemade chocolate chip cookie.

Thanks to my friends at the Sunday Supper Movement for this Instagram post of my cookies!

Print Recipe
5 from 1 vote

Chocolate Chip Cookies

This is probably the best Chocolate Chip Cookie recipe I have. I've baked a few batches time and again since I found this recipe in one of the best cookie cookbooks I own. The dough is easy to whip up. But to me, the secret lies in freezing the dough first for a few hours or overnight before baking it. When the cookies come out of the oven, the cookies are chewy, the chocolate chips melt in the warmth of it all and the aroma just grabs you. Bake a double batch. Everyone will find these cookies hard to resist. This was inspired by a recipe from "Cookiepedia" by Stacey Adimando (Quirk Books). Makes 24 pieces.
Cook Time10 minutes
Total Time10 minutes
Course: Dessert, Merienda, Snack
Cuisine: American, Asian, Filipino
Keyword: Homemade Chocolate Chip Cookies
Servings: 4 people
Calories: 543kcal
Author: Asian in America


  • Large Baking Sheets


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 whole large egg
  • 3/4 teaspoon organic pure vanilla extract
  • 1 cup semi sweet chocolate chip chunks


  • In a large bowl, whisk together the dry ingredients : flour, baking soda and salt. Set aside.
  • Using a stand mixer, cream the butter and sugars till light and fluffy.
  • Add the egg and vanilla to the butter-sugar mixture and mix well.
  • Gradually add the flour mixture to the batter. Mix at low speed then at medium speed for all the ingredients to incorporate well.
  • Mix in by hand the chocolate chip chunks. Blend well.
  • Freeze the dough for at least 6 hours or overnight, covered in an air tight container.
  • The next day take the cookie dough out of the freezer. Thaw slightly but not completely at room temperature. The cookie dough should still be partly chilled and have a tough ice cream consistency. When getting ready to bake, pre-heat the oven at 350 F. Drop the cookie dough by round tablespoons on a baking tray lined with parchment paper. Leave a space of 2 inches between cookies.
  • Bake at 350 F for 10 minutes.
  • When done, cool the cookies on baking racks. When cookies are completely cool, store in dry, air-tight containers.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 543kcal | Carbohydrates: 79g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 439mg | Potassium: 87mg | Fiber: 1g | Sugar: 43g | Vitamin A: 709IU | Calcium: 37mg | Iron: 2mg

Notes on Nutrition:  The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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