The chocolate chip cookie was invented in Massachusetts in the 1930s, making it truly an American classic – and a great dessert to pair with our national pastime. The Milwaukee Brewers opening day is coming up on April 3, after all, and your game day party or tailgate will be all the sweeter with a platter of Roberto’s Chocolate Chip Cookies. This particular recipe has a unique claim to fame: It was submitted to us by Brewers owner Mark Attanasio and his wife, Debbie.
The Attanasios contributed to our 2016 Cookie Book, the Wisconsin Heritage edition, which featured recipes from many notable names in Wisconsin entertainment, culture, business and industry. Among them are recipes from Admirals owner Harris Turer and Bucks head coach Jason Kidd, so you can celebrate Milwaukee teams with crowd-pleasing cookies year-round.
Roberto’s Chocolate Chip Cookies
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees F. In mixing bowl, cream butter and sugars; beat in eggs and vanilla. In separate bowl, combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes. Cool on wire cooling racks. Makes about four dozen.
Need more baking inspiration? Our Cookie Book archive has recipes dating back to the 1930s. Go online and find your new favorite today!
The Attanasios contributed to our 2016 Cookie Book, the Wisconsin Heritage edition, which featured recipes from many notable names in Wisconsin entertainment, culture, business and industry. Among them are recipes from Admirals owner Harris Turer and Bucks head coach Jason Kidd, so you can celebrate Milwaukee teams with crowd-pleasing cookies year-round.
Roberto’s Chocolate Chip Cookies
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees F. In mixing bowl, cream butter and sugars; beat in eggs and vanilla. In separate bowl, combine flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoons onto ungreased cookie sheets. Bake at 375 degrees for 9 to 11 minutes. Cool on wire cooling racks. Makes about four dozen.
Need more baking inspiration? Our Cookie Book archive has recipes dating back to the 1930s. Go online and find your new favorite today!
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