Mom’s Chocolate Chip Cookies: my own mom’s recipe that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!
Table of Contents
My Mom’s Chocolate Chip Cookies are my all-time favorite chocolate chip cookie recipe.
My mom was always one who found a good recipe and stuck to it. Which means that I have a whole arsenal of perfect recipes just waiting to be made again and shared. And Mom’s Chocolate Chip Cookies are nothing short of perfection.
These cookies are quick and easy 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, for lunch box desserts, or for when you’re just craving the goodness of a home-baked chocolate chip cookie!
- Butter: make sure you use unsalted butter so you don’t end up with salty cookies…unless you’re into that!
- Brown Sugar and Granulated Sugar: using a combination of brown sugar and granulated sugar results in moist and chewy cookies with the perfect crispy edge.
- Eggs: helps the cookies hold shape as they bake.
- Vanilla: 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 necessary!
- Combine the wet ingredients: In your stand mixer, cream together butter and sugars. Add in eggs and vanilla, then beat until smooth.
- Add the dry ingredients: Mix in flour, salt, and baking soda. Beat until combined, then stir in chocolate chips.
- Portion the dough: Use a cookie scoop or your hands to portion the dough out onto a parchment-lined baking sheet.
- Bake: Bake the cookies at 350ºF until they’re golden on the edges, but slightly under-baked in the center.
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 too much in the oven, chances are the butter was too warm. Avoid letting it sit out on the counter too long before you cream it with the 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!
Totally! You can assemble the dough ahead of time and store it in the fridge for a couple of days or in the freezer for up to 3 months. To freeze chocolate chip cookie dough, portion the dough out onto a baking sheet, flash freeze until solid, then transfer to an airtight container or ziplock bag for long term storage.
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!
Tips and Notes for Mom’s Chocolate Chip Cookies
- Line the baking sheet. Lining the baking sheet with parchment paper helps 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 way to go. Over-baked cookies are hard and dry.
More Chocolate Chip Cookie Recipes You’ll Love
Pin this recipe to save for laterPin this recipe to your favorite board
Mom’s Chocolate Chip Cookies
- 1 ¼ cup unsalted butter
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
- Preheat oven 350 degrees F.
- In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.
- Add in eggs and vanilla and beat until smooth.
- Add flour, salt, and baking soda and beat on low speed until combined. Stir in chocolate chips.
- Roll cookie dough into balls (1-2" rounds) or scoop with cookie scoop and place 2" apart on a baking sheet lined with parchment paper.
- Bake for 8-12 minutes, depending on how large you made them. Bake until light 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.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel