Tina’s Chocolate Chip Cookies

A Chocolate Chip Cookie Recipe that will become a family favorite. Guaranteed to become one of your treasured make again recipes.

This Chocolate Chip Cookie Recipe has become a favorite of my family and friends. My sister found it first, so we affectionately call it ‘Tina’s Choc Chip Cookie Recipe’. And it has a special place in my blue folder.

My blue folder is full of hand written recipes often covered in food splatters and torn out snippets of magazine recipes. It is where I keep my treasured recipes.


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If you don’t have your own ‘blue folder’ I suggest you get one today. And let me be the first to give you a tried and tested recipe, for you to use again and again.

These chocolate chip cookies tend to be chewy while still maintaining a ‘meaty’ texture. The number one tip is to not over cook.

Tina’s Chocolate Chip Cookies


2 cups all-purpose (plain) flour
½ teaspoon salt
½ teaspoon baking soda
6 oz (170g) butter, melted
½ cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips


Pre-heat your oven to about 315oF (165oC).


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Line your cookie tray with non-stick baking paper.

In a medium bowl, sift together the flour, salt and baking soda. Set aside.

In another medium bowl, beat together the butter and sugars. Beat until mixed thoroughly and creamy.

Add in the egg, egg yolk and vanilla. Beat until well blended.

Using a spoon mix in the dry ingredients until combined. And stir in the choc chips.

Drop spoon sized pieces of the dough onto the prepared cookie trays allowing about 2 inches between for spreading.

Bake for about 10 minutes or until the edges just start to color.

Cool on the cookie tray for a few minutes and then transfer to wire racks to cool completely.

Quickly hide them away or you will need to make another batch 🙂

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