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!
If you’re looking for more of my mom’s recipes, see these Mom’s Double Chocolate Cookies, Mom’s Homemade Buns, and Mom’s (Almost) No Bake Pineapple Squares!
Want to mix things up? Try my M&M Cookies!
Ingredients Needed:
- 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!
Cookie sizing:
- 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.
Serving Suggestions
Serve these cookies as an after-school snack with a cup of cold milk, or as an afternoon pick-me-up with a Cold Frappe, Cold Brew Coffee, or a cup of hot coffee!
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
Mom’s Chocolate Chip Cookies
written by Ashley Fehr
Ingredients
- 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
Instructions
- 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.
Notes
- 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!
Nutrition Information
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Annie says
These are my FAVORITE!!!!!!!!!! I make them at least once a week! Thank you for everthing!
The Recipe Rebel says
Hi Annie! So glad you enjoyed the recipe! Thank you for this kind review!
Megan B says
OMG. My household is crazy about these. I made them for the first time last night and they were the best cookies!! Tried them with butterscotch chips and they were the bomb.
Phil Douglas says
Thanks so much for posting this for me! The children will feast 😂😂 wanna collab? Could be sweet if not I will utilise these perfect crafting recipes still. Moms chocolate cookies bouta be dads!! Lol
The Recipe Rebel says
Haha! Love it! Thanks Phil!
Bella says
Can I utilize gluten free flour, such as almond flour, instead of AP?
The Recipe Rebel says
Hi Bella! I have not tested it with gluten free flour, but when using almond flour it would not be a 1:1 substitute. If you decide to experiment, I’d love to know how it turns out!
J says
Hi these look amazing. Do you think your recipe would work with an egg replacer ? We have an egg allergy at home! Thanks!
The Recipe Rebel says
Hi J! I’m guessing it should, but I haven’t tried it myself so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!
Paula says
Hello. Would chilling the dough have an affect on the outcome of the baked cookies? I usually chill my dough but notice that you don’t have that step as part of your recipe. I try for a bigger cookie, around 3″ in diameter. Would I get that size with your instructions? Thank you.
The Recipe Rebel says
Hi Paula! I’ve not had to chill my dough for this recipe and I’ve used a bigger scoop myself and it came out just fine. Hope that helps!
Mayi says
Hi, 1 1/4 cup of butter is how grams pls. I want to try this recipe.
Tried your chocolate chewy cookies and it came out awesome
The Recipe Rebel says
Hi Mayi! Unfortunately I don’t have the measurements in grams for some of my recipes and some of the ingredients. You can use a kitchen scale to help with the conversion or Google. Hope you enjoy them!
Dorit says
Easy to find conversation on Google
1 and 1/4 cups is 306 grams.
Jane says
This recipe sounds delicious! Also, what I’ve learned through the years,for softer cookies is to leave the cookies on the cookie sheet for a minute or two after I take them out of oven……
The Recipe Rebel says
Hope you enjoy it Jane!
Barrett Waller says
Those look so gooooooooooood. Im gonna give them a tryyyyyyyyyy.
The Recipe Rebel says
Hope you enjoy them Barrett!
pablo gonzales 2007 says
The cookies are perfect, very flat and very tasty my favourite part of making them is creaming the butter, its a really nice workout!
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this review!
Amber says
Can I make a cookie cake with this same recipe?
The Recipe Rebel says
Hi Amber, I haven’t attempted to make a cookie cake with this cookie recipe. If you decide to experiment with it, let me know how it goes! I do have a cookie cake recipe on the site, that can easily be adjusted: https://www.thereciperebel.com/easter-mini-egg-cookie-cake-recipe-video/
Melissa says
The video shows more than chocolate chips. Is it butterscotch and chocolate squares and chocolate chips? I read through the comments but seems I’m the only one who noticed this huge difference.
The Recipe Rebel says
Hi Melissa! I did this video and posted it to Instagram so it is pretty new to the website. I really just used whatever I had in my cabinet! The whole point is to go crazy and use up whatever you have! Hope you enjoy them!
Oluwanifemi Adebosola Odeyemi says
I really love this. It’s a different way of baking chocolate chip cookies to me. Mine would come out full and playful. The chocolate chips would be large 😊.
Super excited about this. It must have been really fun for you to do this. Kudos ♥️🧁🖌️💖💗😘.
The Recipe Rebel says
So glad you enjoyed the recipe! Thank you for this kind review!
Alice says
My cookies turned out more soft than chewy 🙁 Do you have any tips? I followed the recipe exactly. I may have overbeat the eggs though. How long would you say to beat the eggs and sugar mixture for? Also, I use a paddle attachment and not a whisk. Is that correct? Thanks! The cookies were delicious regardless.
The Recipe Rebel says
Hi Alice! When creaming together butter and sugar you can use a paddle attachment to beat together until light and fluffy. Usually about 2-3 minutes. (There are lots of guides online that talk about the science of this). As far as adding in the eggs, just beat them in until everything is incorporated and smooth.
Kathryn says
I bake almost every Sunday, typically chocolate chip cookies and this is probably by far my favorite recipe. They’re chewy, have the perfect thickness, and came out perfectly round.
The Recipe Rebel says
Hi Kathryn! So glad you enjoyed the cookies! Thank you for this review!
Debbie says
My son leaves for university this weekend. I am making up a recipe book for him. He looked through my recipes and picked his favourites. This is one of them. Thanks Ashley.
I’ll also be printing a number of our favourite Instant Pot recipes as well plus I’ll give him the Recipe Rebel URL as a resource.
Thanks again Ashley! Your website is amazing!
Ashley Fehr says
Thank you so much Debbie! Good luck to him!
Helen says
Thank You! Thank You! THANK YOU!!!
THESE ARE OFFICIALLY MY NEW GO TO COOKIES!! They are soft and chewy and I was able to get 50 cookies out of one batch! Let’s see how long they actually last…!!
Ashley Fehr says
Thanks Helen!
Katie says
The cookies came out perfectly! Thanks to you and your mom for the delicious recipe.
Ashley Fehr says
I’m so glad Katie!
Karolina Bobek says
Thank you so much for this beautiful recipe 💗 💕 😘 💖 My children love these cookies 🧡🧡🧡🧡
Ashley Fehr says
I’m so happy to hear that!
Sharilee Ensz says
I’m 14. just made the choco chip cookies! they are the best things iv ever made. they turned out sooo good. we’re going to serve them for refreshments at church tonight. i only made a minor change (because we didnt have the right ingred.) 🙂 i did a gob of mini semi sweet chips! and i made a half recipe. I DIDNT OVER BAKE!!!!!!!! bravooooo:)
thanks for this yummy recipe!!!
Ashley Fehr says
I’m so happy to hear that Sharilee! I’m glad you enjoyed them and I hope the rest of your taste testers did, too 🙂
GiGi Eats says
UM. UTTER PERFECTION!!