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Chocolate Chip Cookies I

Chocolate Chip Cookies I: a sourced precooked recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Rdsmith4, CC BY-SA 2.5; https://commons.wikimedia.org/wiki/File:Chocolate_chip_cookies.jpg; https://creativecommons.org/licenses/by-sa/2.5. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Chocolate Chip Cookies I

Photo: Rdsmith4 · CC BY-SA 2.5. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 10
Difficulty: Medium

Ingredients

  • •2 sticks (½ lb / 225 g / 1 cup ) butter , softened
  • •¾ cup (180 ml ) granulated white sugar
  • •¾ cup (180 ml) packed brown sugar
  • •¼ teaspoon vanilla extract
  • •2 standard (100 g) eggs
  • •2 ¼ cups (600 ml / 290 g) all-purpose flour
  • •1 teaspoon baking soda
  • •1 teaspoon salt
  • •1 teaspoon dry ground lemon or orange peel (optional)
  • •2 cups (480 ml / 12 oz ) semi-sweet chocolate morsels / chips
  • •5 oz (150 g) chopped nuts , such as groundnuts (optional)

Instructions

  1. 1Preheat oven to 375°F ( 210°C ), or 350°F ( 195°C ) if you want chewy cookies.
  2. 2Cream butter, granulated sugar, and brown sugar in a large mixer bowl.
  3. 3Add eggs one at a time, beating until fully incorporated.
  4. 4Add vanilla extract and beat in.
  5. 5In a small bowl, sift together the dry ingredients (except chocolate and nuts). Add to the wet mixture in two parts and fold until combined. If you beat this too long, you may get some gluten formation which will change the cookie texture.
  6. 6Stir in chocolate morsels (chips), and nuts if using.
  7. 7Drop dough by rounded tablespoons onto ungreased baking sheets . There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
  8. 8Bake in the preheated oven for 10–12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack .

Camp tips

  • • Use cake flour instead of all-purpose , replace granulated sugar with brown sugar and use butter instead of margarine. Using cake flour and brown sugar allows you to use butter without fear of your cookies becoming puddles (which is the only reason to use margarine in the first place).
  • • Use some vegetable shortening in place of butter/margarine to reduce "spread" (cookies will be thicker).
  • • Add some vegetable oil (no more than 1/5 of total fat) in place of butter/margarine to increase spread, resulting in thinner cookies.
  • • Using chocolate with a cocoa content greater than 65% will result in a significantly different taste than the "traditional" recipe. In general, if you find the raw chocolate to be too bitter or not enjoyable to eat, you may not like them in the cookies (no matter the quality).
  • • Adding a few shakes of ground cinnamon with the dry ingredients also gives more flavor.
  • • If you want to use regular flour as well as butter, the trick is to increase the amount of flour to 3+ cups, which should result in a fairly stiff dough that will not spread out very much. This trick even works with whole wheat flour.
  • • The proportion of granulated to brown sugar may be adjusted to suit taste. More brown sugar will result in chewier cookies. More white sugar will result in crisper cookies.
  • • Adding a greater quantity of vanilla extract (between ½ and ¾ of a teaspoon, rather than ¼) gives the cookie a more pronounced flavor.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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