Sunday, May 15th is National Chocolate Chip Day, and we at VeryVera can’t pass up the opportunity to celebrate such a classic ingredient.

There are certainly countless uses for chocolate chips, but I’m all for the old standby: chocolate. chip. cookies. I feel like everyone has a go-to recipe for chocolate chip cookies, and mine is from the Good Housekeeping Illustrated Cookbook, circa 1980.


This is the recipe that my mom and I use for any occasion needing cookies of the chocolate chip variety. Throw in some red and green M&Ms and they’re ready for Santa on Christmas Eve.

To pay tribute to the chocolate chip, I decided to make a batch of these cookies with my mom (I just happened to be preparing this blog on Mother’s Day weekend), document photographically for posterity, and share the recipe with our followers and fans.

It's not hard to find this recipe, as there's always a protective sheet of Saran wrap over it

It’s not hard to find this recipe, as there’s always a protective sheet of Saran wrap over it

Besides being delicious, this recipe is great because it’s a dump and stir. You literally just add everything–except chocolate chips and whatever else you want to put in there–and let it go.








Stir in your chips and other add-ins at the end and you’re ready to scoop.









10-12 minutes later, transfer those beautifully browned and gooey cookies to a wire rack to cool. Do not eat them yet: you will burn your tongue and be unable to taste the cookies, due to the burned nature of your tongue. Once they’ve cooled enough to hold together as an actual cookie, they’re fair game. Grab your favorite vintage juice glass, fill it with milk, and enjoy National Chocolate Chip Day!



Chocolate Chip Cookies

  • Prep Time: 10m
  • Cook Time: 12m
  • Total Time: 1h
  • Yield: 48 cookies
  • Category:


  • 1 1/4 c all-purpose flour
  • 1/2 c light brown sugar, packed
  • 1/2 c butter, softened
  • 1/4 c sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 6-oz package semisweet chocolate chips


  1. Preheat oven to 375. Grease cookie sheets. Into large bowl, measure all ingredients except chocolate pieces.
  2. With mixer at medium speed, beat until well mixed, scraping bowl.
  3. Add the chocolate chips. Stir in well.
  4. Drop by rounded teaspoonfuls, 2 inches apart, on sheets. Bake 10-12 minutes until cookies are lightly browned.
  5. With spatula, remove cookies to wire racks; cool.

Emily Yates is the Associate Producer and food photographer for the VeryVera Show. You can check out her portfolio here and contact her at [email protected].