Mom's Chocolate Chip Cookies
Servings: 24 cookies
Calories: 214cal
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 25 minutes!
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Ingredients
- 1¼ cups unsalted butter room temperature
- 1 cup packed brown sugar (190g)
- 1 cup granulated sugar (200g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (390g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-2 cups chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper, if desired.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream together the butter, brown sugar, and granulated sugar.
- Add the eggs and vanilla and beat until smooth.
- Add the flour, salt, and baking soda and beat on low speed, until combined. Using a wooden spoon or spatula, stir in the chocolate chips. (Go ahead and add them with your heart).
- Roll the cookie dough into balls (1-2″ rounds) or scoop with a cookie scoop and place 2″ apart on the prepared baking sheets. If desired, you can press a few extra chocolate chips onto the top of the cookie dough balls before baking.
- Bake for 8 to 10 minutes, depending on how large you made the cookies, until lightly golden at the edges but still slightly glossy in the center. (Trust me! They will continue to set as they cool on the pan.)
- Let the cookies cool on the baking sheet for at least 10 minutes before removing them from the pan to cool completely.
Video
Notes
Cookie sizing:
- 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
Calories: 214cal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 152mg | Potassium: 37mg | Fiber: 1g | Sugar: 17g | Vitamin A: 315IU | Calcium: 15mg | Iron: 1mg