Montana Rocky Cookies

  • Servings: 10-15
  • Difficulty: easy
  • Print

The perfect go-to chocolate chip cookie.

Credit: Siam Rimmer


    • 1 1/2 cups all-purpose flour
    • 1 Tsp. Fresh Baking Soda
    • 1/2 Tsp. Salt
    • 1/2 Cup Unsalted Butter Room Temperature
    • 1/2 Cup Firmly Packed Light Brown Sugar
    • 6 Tbsp. Sugar
    • 1 Large egg
    • 1 Tsp. Vanilla
    • 2 1/4 Cups Semisweet Chocolate Chips I used Ghirardelli semi-sweet


  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.  In a medium bowl, sift the flour, baking soda and salt together.  In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars is smooth.  Add the egg and vanilla and combine.
  2. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not over mix.  Add chocolate chips and stir with a wooden spoon, again no over mixing, just until incorporated.
  3. Chill dough if dough is warm. Use 1 Tablespoon, drop the dough onto the baking sheets, 6 to 8 per pan, depending on size you are making.
  4. Bake for 8 – 10 Minutes check to see Brown on the bottom then remove chill for 5 Minutes before removing from cookie sheet on wire rack.

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