Chocolate Chip Cookies

When I get the craving for a cookie, the last thing I want to do is wait for my butter to soften – but with this recipe, cold butter is the star! In a matter of minutes, you too can find yourself dunking a freshly baked homemade cookie!

Chocolate Chip Cookies

Course: Dessert, Snack
Author: The Mill Town Kitchen


  • 1 1/2 cups All Purpose Flour
  • 1 stick Cold Salted Butter
  • 1/2 tspn Baking Soda
  • 1 tspn Table Salt
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 tspn Vanilla Extract
  • 1/3 cup Water
  • 1/2 cup Chocolate Chips
  • 1/4 tspn Ground Cinnamon


Preheat your oven to 350 and line a baking sheet with parchment paper
  • Using your food processor, combine all of your dry ingredients – pulse to combine
  • Cube your cold butter and add it into your food processor along with your vanilla
  • While pulsing, drizzle in your water until the mixture comes together like a soft dough 
  • Turn the dough out into a large mixing bowl and fold in your chocolate chips (I like to just use my hands for this)
If you’re not able to bake these cookies right away, place the bowl into the fridge to keep the dough cold until you’re ready to bake – You want your dough to be chilly when it goes into the oven. When ready, using your hands, roll your cookie dough into the rough size of golf balls and place each one on your parchment lined tray, leaving a little space in between.
Bake at 350 for 13-15 minutes, or until the edges and tops are just slightly browned.  Once baked, let the cookies cool slightly on the tray before transferring them to a cooling rack
Happy dunking!

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