Top of the Ridge Farm’s Amazing Chocolate Chip Cookies

On daily rotation here at Top of the Ridge Farm Bed & Breakfast are these mouth-watering and fragrant chocolate chip cookies, betting you won’t just stop at one.

You know the chewy-in-the-middle-but-crunchy-and-buttery-on-the-outside chocolate chip cookies that make you salivate on a daily basis? These are IT! Guaranteed!

This recipe can easily be done by hand but you can use a stand mixer if you prefer. Before baking, these beauties can be easily stored in the fridge for up to a week or in the freezer for a couple of months. It’s important to chill the dough for at least 30 minutes before baking (also depending on how cold your kitchen is).

#chocolatechipcookies #baking


  • 1 cup (240 gr) unsalted butter
  • 1¼ cups (225 gr) light brown sugar
  • ¾ cup (180 gr) granulated sugar
  • 2½ cups (375 gr) all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (360 gr) bittersweet chocolate chips or chocolate chunks*


  1. Melt the butter and let it cool slightly.
  2. In a medium bowl, sift the flour, salt, and baking soda and set aside.
  3. In a large bowl, combine the melted butter and the sugars whisking for about 1 minute.
  4. Incorporate one egg at the time until fully mixed in, scraping the bowl as you do so, then add the vanilla.
  5. Add the dry ingredients to the egg-sugar mixture and stir with the spatula to fully combine. Scrape the bottom of the bowl to ensure all ingredients have been incorporated.
  6. Finally, add the chocolate chips to the soft dough.
  7. Chill the dough for at least 30 minutes or longer (up to 7 days).
  8. Preheat oven to 370F (190C).
  9. You can choose the size of the cookies but I like to make generous ones (about 1/4 cup/100 gr each). Scoop out the amount you prefer and place on a parchment-lined baking sheet. Make sure to leave some space between the cookies to account for spreading.
  10. Bake these babies for about 15-18 minutes (if smaller than the ones suggested, check around the 10-12 minute mark), or until the edges are a bit dark and set and the cookie is golden but soft. Don’t over-bake!
  11. Let cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

*you can also try white chocolate, milk chocolate, or even caramel chips. Let your creativity dictate what you add!