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!
3cupsall-purpose flour390 grams — either weigh the flour or fluff and spoon into a cup
1teaspoonsalt
1teaspoonbaking soda
1-2cupschocolate chipsbased 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.
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.
Storage:
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!