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Papa Bear’s Easy Homemade Chocolate Chip Cookies
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The Easiest Chocolate Chip Cookie Recipe
Let me set the scene for you. It’s a crisp afternoon on the farm, and the air smells of flour and melted butter. My youngest niece, a budding baker, tugged at my apron and asked, “Uncle Drew, can I help?”
That’s how Papa Bear’s Easy Homemade Chocolate Chip Cookies became the perfect recipe for beginners.
They’re simple, forgiving, and absolutely irresistible.
These cookies are all about comfort. Soft centers, crisp edges, and just the right amount of chocolatey goodness.
Whether you’re baking for the first time or guiding little hands in the kitchen, this recipe will quickly become a household favorite. Using Early Bird Farm & Mill’s Hard Red Spring Wheat Flour (or our Organic All-Purpose if you’re easing in) gives these cookies a rich, nutty depth you won’t get from conventional flour.
As Chef Dominique Ansel once said, “A great cookie has the power to turn a moment into a memory.” Let’s bake some memories together.
Let’s get started, shall we?
Ingredients for Papa Bear’s Easy Homemade Chocolate Chip Cookies
- 2 1/4 cups Early Bird Farm & Mill’s Hard Red Spring Wheat Flour or Organic All-Purpose Flour
- 1 cup packed brown sugar
- 1/2 cup raw cane sugar
- 1 tsp Himalayan salt (regular table salt works too)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups salted butter, softened
- 2 large eggs (farm fresh if possible for a richer taste)
- 1 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Tips for Success:
- Butter Matters: Make sure your butter is softened but not melted for the perfect texture.
- Flour Mix: Try blending 1 1/4 cups of Yecora Rojo Wheat Flour with 1 cup All-Purpose for extra depth and rise.
- Egg Size: If your eggs are on the smaller side, add an extra one to maintain consistency.
Step-by-Step Instructions for Papa Bear’s Easy Homemade Chocolate Chip Cookies
Step 1: Preheat and Prep
Preheat your oven to 360°F. Line 2-4 baking trays with parchment paper or lightly grease them.
Step 2: Mix Dry Ingredients
In a medium mixing bowl, whisk together the flour, salt, baking powder, and baking soda until well combined. Set this aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and raw cane sugar. Use a wooden spoon or hand mixer to cream them until smooth and fluffy.
Step 4: Add Eggs and Vanilla
Crack in the eggs and pour in the vanilla extract. Stir or mix until the mixture is fully combined and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently with a wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Fold in Chocolate Chips and Walnuts
Fold in the chocolate chips and walnuts (if using). Make sure they’re evenly distributed throughout the dough.
Step 7: Shape the Cookies
Scoop about 2 tablespoons of dough for each cookie and gently shape into a round, symmetrical form. Place them on the prepared trays, leaving about 2 inches of space between each cookie.
Step 8: Bake
Bake two trays at a time on the center rack for 10 minutes, or until the cookies are lightly browned on top. Rotate the trays halfway through for even baking.
Step 9: Cool and Store
Remove the cookies from the oven and let them rest on the trays for 2-3 minutes before transferring them to a cooling rack. Store in an airtight container for up to 2 weeks—though they’re unlikely to last that long!
Frequently Asked Questions
What makes these cookies beginner-friendly?
This recipe is simple and straightforward, with no complicated techniques. The ingredients are easy to find, and the steps ensure success even if you’ve never baked before.
Can I substitute the flour?
Yes! While Early Bird Farm & Mill’s Hard Red Spring Wheat Flour adds a nutty depth, you can use Organic All-Purpose Flour for a more classic taste.
How do I know when the cookies are done?
The cookies should be lightly browned on top and slightly soft in the center. They will firm up as they cool.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10 minutes before baking.
What if I don’t have walnuts?
No problem! You can skip them or replace them with other mix-ins like pecans or extra chocolate chips.
Why Papa Bear’s Recipe Stands Out
Papa Bear’s Easy Homemade Chocolate Chip Cookies aren’t just cookies—they’re an experience. The balance of rich, nutty flour with gooey chocolate chips and buttery goodness creates a cookie that feels both nostalgic and elevated.
By following this guide, even first-time bakers can create something extraordinary.
We’d love to see your cookie creations! Share your photos on Instagram and tag us at #EarlyBirdFarm. Let’s keep the tradition alive and inspire more bakers to embrace the joy of homemade treats.
Happy baking!
Papa Bear’s Homemade Chocolate Chip Cookies
This is Early Bird Farm & Mill's signature cookie recipe. It's made with our fresh-milled whole grain flour that creates a next level cookie!
Equipment
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 1 Measuring cups & Spoons
- 2 cup Glass Measuring Container
- 1 Wooden Spoon
- 1 Spatula
- 2-4 Baking trays
- 2 Cooling Racks
Ingredients
- 2 1/4 cups Early Bird Farm & Mill Hard Red Spring Wheat or All Purpose Flour
- 1 cup Packed Brown Sugar
- 1/2 cup Raw Cane Sugar
- 1 tsp Himalayan Salt may use regular table salt as well.
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Large Eggs
- 1 1/2 cup Salted Butter, softened
- 1 1/2 tsp Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Chopped Walnuts (optional)
Instructions
- Preheat oven to 360 degrees
- Place flour in medium bowl. Add salt, baking powder, and baking soda. Use whisk to blend thoroughly.
- Place sugars into large bowl and whisk.
- Add softened butter and mix thoroughly with wooden spoon.
- Add eggs to sugar and butter. Break eggs up a bit with the spoon, then mix together thoroughly.
- Add the flour mixture to the large bowl, and mix with the wooden spoon just until all ingredients are blended.
- Add vanilla, chocolate chips, and walnuts if desired. Mix until blended evenly. Do not overmix. Let batter rest for 5-10minutes.
- Place batter onto cookie tray, about 2 tablespoons per cookie. Do not roll the cookie dough in your hands; just push it together gently and make into a roundish, symmetrical shape. I usually put 8 cookies per tray, and end up with 24 cookies.
- Place two trays in the oven, center rack, at 360 degrees, and set timer for 10 minutes. Keep an eye on them as oven temps can vary.
- Remove cookies when just lightly browned on top. Use spatula to carefully move cookies to cooling racks.
Notes
Tips & Tricks:
The butter temperature is super important for texture. Be sure the butter is not over melted, but still holds its shape but you can press a finger to shape it and stir it easily.
I use farm fresh eggs, which can vary in size, but always makes better cookies. Be sure to use enough eggs; if your eggs are on the smaller side, add an extra egg.
I will often use a blend of our flours for this recipe. I encourage you to do the same and experiment with our flours! My favorite blend is 1 ¼ cup stone ground Yecora Rojo Hard Red Wheat Flour and 1 Cup All Purpose. They get a great rise and have fantastic flavor!
Serving and Storage:
I dare you to try to just eat one. We love to serve them up with raw goat’s milk or raw Jersey cow’s milk… what a delight.
Store them in a cookie jar or airtight container. No matter where you hide them, they will not last! But if your self-control is better than mine, they should be fine for about 2 weeks. Good luck with that, though… 😉
Tried this recipe?Let us know how it was!
