This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!
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My Mom’s Chocolate Chip Cookies are the best chocolate chip cookies.
My mom was always one who found a good recipe and stuck to it.
This means that I have a whole arsenal of perfect recipes just waiting to be made again and shared. And this is the ultimate chocolate chip cookie recipe. They’re nothing short of perfection.
This easy recipe is also quick to make, and simple enough that you probably already have what you need in your fridge and pantry.
They’re perfect for after-school snacks, lunch box treats, or for when you’re just craving the goodness of a home-baked chocolate chip cookie!
Want to mix things up? Try my M&M Cookies!
- Butter: make sure you use unsalted butter so you don’t end up with salty cookies…unless you’re into that!
- Sugar: using a combination of brown sugar and granulated sugar results in moist and chewy cookies with that perfect crispy edge.
- Eggs: helps the cookies hold shape as they bake.
- Vanilla Extract: adds flavor depth and warm sweetness to the cookie dough.
- All-Purpose Flour: gives the cookies their structure.
- Baking Soda: keeps the cookies a little lighter and helps them achieve that.
- Chocolate Chips: just use your favorite variety!
How to Make Mom’s Chocolate Chip Cookies
Mom’s Chocolate Chip Cookies come together in under 20 minutes! No chilling is necessary!
- Cream ingredients: Cream together butter and sugars with an electric mixer. Then add in the eggs and vanilla extract, and beat until smooth.
- Add dry ingredients: Mix in flour, salt, and baking soda.
- Combine. Beat until fully combined.
- Add chocolate chips: Next, stir in the chocolate chips with a wooden spoon.
- Make dough balls: Use a cookie scoop or your hands to portion the dough out onto a baking sheet.
- Bake: Bake cookies until golden on the edges, then let them cool to room temperature.
Mom’s Chocolate Chip Cookies FAQs
Underbake them! The key to perfectly soft and chewy chocolate chip cookies is to pull them out of the oven when they are turning golden on the edges but are still slightly glossy in the center. They will continue to set as they cool, and the texture will be perfect!
If your chocolate chip cookies are flattening out in the oven, the butter is probably too warm. Avoid leaving it out on the counter for too long before creaming it with sugar. Cold butter creates thicker, fluffier cookies.
If you notice your cookies spreading too much, don’t worry. You can fix this by using a spoon or butter knife to gently press the edges back in. Be sure to do this while they’re still warm!
Yes! By freezing the cookies or the cookie dough, you can enjoy freshly baked cookies with a cold glass of milk whenever you want!
Make the cookie dough into balls, put them on a baking tray lined with parchment paper, and flash-freeze them until solid. Place them in a Ziploc bag and freeze them for up to 3 months.
To bake cookies from frozen cookie dough, simply add 1-2 minutes to the baking time!
Baked Chocolate Chip Cookies will last at room temperature for several days, or can be frozen for 3-4 months. Serve cold, at room temperature, or warm from the microwave to enjoy again!
Tips and Notes for Mom’s Chocolate Chip Cookies
- Line the cookie sheet. Line the baking sheet with parchment paper or a silicone mat to help prevent the bottoms of the cookies from burning. It also helps prevent the cookies from spreading too much.
- Give them space. These cookies will spread a little bit as they bake, so I recommend giving them 2″ of space on the baking sheet.
- Don’t over-bake! I can’t stress this one enough. Under-baking is the best way to get that amazing chewy texture. Overbaked cookies are hard and dry.
Mom’s Chocolate Chip Cookie Variations
- Chocolate. You can use any kind of chocolate chip for these cookies. White chocolate chips or dark chocolate chips will work well.
- Candy. Use candy-coated mini chocolate chips for rainbow cookies. Robin Eggs Minis or Mini M&Ms would work.
- Cocoa Powder. Make Double Chocolate Chocolate Chip Cookies by adding cocoa powder to the cookie dough!
- 2 tablespoon cookie scoop: (the larger cookies pictured) bake right away for 8-10 minutes, until golden edges and glossy center.
- 2 tablespoon cookies (THICK): (the cookies in the middle column) scoop your cookies, place them on a cookie sheet, and freeze for 3-5 minutes before baking for thicker cookies.
- Mini cookies: use just 1 tablespoon of cookie dough, and bake for 6-7 minutes.
This is my go-to recipe for chocolate chip cookies, so we have them quite a lot! I like to make them for a cookie platter for parties, movie nights, or during the holidays.
More Chocolate Chip Cookie Recipes You’ll Love
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Mom’s Chocolate Chip Cookies
- 1¼ cups unsalted butter
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour 390 grams — either weigh the flour or fluff and spoon into a cup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-2 cups chocolate chips based on your preferences
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together butter and sugars.
- Add in the eggs and vanilla extract and beat until smooth.
- Then add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips with a wooden spoon or spatula.
- Roll the cookie dough into balls (1-2″ rounds) or scoop with a cookie scoop and place 2″ apart on a baking sheet lined with parchment paper. (See notes below for additional tips). If desired, you can press a few extra chocolate chips onto the top of the cookie dough balls before baking.
- Bake for 8-12 minutes, depending on how large you made them. Bake until lightly golden at the edges but still slightly glossy in the center — trust me! They will continue to set as they cool. Overbaked cookies are hard and dry.
- Let the cookies cool on the baking sheet for a couple of minutes before putting them onto wire racks to cool completely.
- 2 tablespoon cookie scoop (LARGE): bake right away for 8-10 minutes, until golden edges and glossy center.
- 2 tablespoon cookies (THICK): scoop your cookies, place them on a cookie sheet, and freeze for 3-5 minutes before baking, for thicker cookies.
- Mini cookies: bake for 6-7 minutes.
- Store: Baked chocolate chip cookies will last in an airtight container in the fridge for 3-4 days, in the fridge for up to a week, or in the freezer for 2 months. To enjoy again, serve cold, at room temp, or warm in the microwave!
- Freeze: You can freeze the cookie dough in balls, or the baked cookies once they have cooled, for up to 3 months. Freeze cookie dough balls on a baking tray, then put them in a Ziploc bag and in the freezer. Or let warm cookies cool and put them in an airtight container or Ziploc bag with parchment paper between each one to prevent them from sticking together when you defrost them. Bake cookie dough from frozen, simply add 1-2 minutes to the baking time!
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