Casey’s Perfect Chocolate Chip Cookies

This is the recipe Casey perfected over many years from her youth and uses at the Inn. It’s a favorite among guests, and even has won awards from the Thurston County Fair, but lost points because they’re too big!

Casey’s Perfect Chocolate Chip Cookies

Course: Dessert, Snack
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 dozen
Author: The Innkeeper

Perfect blend of soft with delicious edges, buttery and chocolate chips.



  • 2 cups unsalted butter two sticks melted and browned in a skillet
  • 1 cup granulated sugar, white
  • 2 cups brown sugar
  • 2 tsp vanilla extract
  • 4 eggs large
  • 2 tsp salt (only if using unsalted butter)
  • 2 tsp baking soda
  • 6 cups flour
  • 3 cups chocolate chips semisweet


  1. Preheat oven to 375. Line two large baking sheets with parchment paper.

  2. Heat two sticks of butter (1 cup) in a large skillet over medium-high heat until melted, about 2 minutes. Continue cooking until butter is a golden to dark brown, an additional 1 – 3 minutes. Remove from heat and add the additional two sticks of butter (1 cup) into the hot butter until completely melted. Let cool slightly.

  3. Add granulated and brown sugar to mixing bowl and add melted butter. Mix or whisk until incorporated, sugar is melted and becomes a gloss dark brown color. Add vanilla and eggs and mix or whisk again for approximately 1 – 3 minutes until completely incorporated. The mixture should be the consistency of pancake batter. Add baking soda and salt and mix for about 1 minute. Then add the flour, one cup at a time, mixing each cup into the batter for approximately 1 – 2 minutes or until each cup of flour is incorporated. Make sure you scrape down the sides of the bowl after each cup of flour. After the last cup of flour is added, scrape the sides of the bowl one more time and add the chocolate chips. Again mix for 1 – 2 minutes to ensure the chocolate chips are disbursed through the batter.

  4. Using a #24 or 2" cookie scoop place the cookie balls on the prepared cookie sheets about 2" apart, as they will spread. These aren't small cookies, they are a good size. Before baking I pat the tops down so they create a more uniform thickness once cooked.

  5. Bake the cookies one sheet at a time for 10 – 15 minutes. When done the edges should be golden brown but the centers still soft. I use a gas oven and bake mine for 10 minutes. Remove from pan to wire rack to cool.

  6. Store in an airtight container.


  1. I don't use nuts in mine as we also have these cookies out for guests to eat and too many people have nut allergies. Just to be safe and so I don't have to put a sign out as you can tell from looking at them they are chocolate chip cookies. If you prefer yours with nuts, add 1 cup of chopped walnuts or pecans (toasted is even better) when you add the chocolate chips. The browned butter and increased brown sugar give them a nuttier, richer taste and help keep them soft.

  2. As for the chocolate chips. Use the brand you like the best. America's test kitchen (which gave me the idea for browning the butter as I have always melted it) says Ghirardelli's Bittersweet 60% Cacao chips taste the best, but their recipe still called for semisweet chips. I buy the huge commercial bags of semisweet chips from Costco and I find they work really well for me. They melt well but not too much, have a good flavor, aren't too sweet and aren't chalky.


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