Chocolate chip cookies are a staple treat around here. It all started with my mom’s recipe. Some of my favorite childhood memories are baking chocolate chip cookies with her and my siblings – sitting on the countertop, everyone taking turns adding the ingredients and “helping” mom with the beaters. It’s been such a special tradition to carry on with our kids. Ever since our oldest could sit at the counter with me, we’ve been baking chocolate chip cookies together. And now they request it regularly! It’s one of our favorite activities to do together. Now I realize how much work it was for my mom every time. Talk about some sweaty baking! But those memories are 100% worth it!
Over the years, I tweaked and adjusted the recipe a bit until I narrowed it down to this soft, chewy, chocolatey perfection of a recipe. These cookies are my go-to recipe—not just because they’re easy to whip up, but because they turn out great every single time.
Doubled Up
I typically make a double batch of chocolate chip cookies at a time. I know that seems like a lot. But with the whole fam damily enjoying them, they go fast! I feel bad now that I’ve written that down. In hindsight, maybe I shouldn’t share how many cookies we eat. But, alas, just keeping it real 😂
However, the recipe I’ve shared below is for a single batch. To make a double batch, simply double everything. And count on taking a lot more time to shape and bake. Not to be confused with shake and bake … iykyk … anyhoo, moving on.
Tips
- Shaping the Cookies: This is a chunky dough. Scoop some of the dough with a spoon and then form it into a ball by hand. It’s a little crumbly when you scoop it out, but it will come together as you squish it together in your hands.
- Room Temperature Butter: Make sure your butter is soft but not melted for the best texture.
- Brown Sugar Magic: The brown sugar adds a slight molasses flavor and helps keep the cookies soft and chewy.
- Customize Your Chips: If you’re feeling adventurous, swap out the chocolate chips for white chocolate, mini chips, or chocolate chunks. I mostly stick with the tried and true semi-sweet chocolate chips. But it can be fun to change it up!
These cookies are simple, delicious, and guaranteed to disappear quickly. I hope they become a favorite in your home, just like they are in ours!
Let me know if you try them—I’d love to hear how they turn out.
Go To Chocolate Chip Cookies Recipe
Ingredients
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar (packed)
- 2 large eggs
- 1½ tsp vanilla extract
- 1 tsp salt
- 1 tsp baking soda
- 2⅓ cups all-purpose flour
- ¾ cup chocolate chips
Instructions
- Combine butter, sugar, and brown sugar and beat until fluffy.
- Add the eggs and vanilla, beat until blended.
- Add the salt, baking soda, and flour and beat on medium until the dough comes together. It will be a chunky dough.
- Add the chocolate chips and beat again. Take care not to overmix and melt the chips.
- Scoop the dough and form into a ball by hand (the dough will come together as you form it into a ball), then place them on your baking sheet.
- Bake 375 for 8-10 minutes (you may have to adjust depending on your oven).
- Let cool and enjoy!
Notes
- Shaping the Cookies: This is a chunky dough. Scoop some of the dough with a spoon and then form it into a ball by hand. It's a little crumbly when you scoop it out, but it will come together as you squish it together in your hands.
- Room Temperature Butter: Make sure your butter is soft but not melted for the best texture.
- Brown Sugar Magic: The brown sugar adds a slight molasses flavor and helps keep the cookies soft and chewy.
- Customize Your Chips: If you're feeling adventurous, swap out the chocolate chips for white chocolate, mini chips, or chocolate chunks. I mostly stick with the tried and true semi-sweet chocolate chips. But it can be fun to change it up!
- Storing Your Cookies: Store your cookies in an airtight container or bag. And, pro tip - add a slice of bread to help keep the cookies soft and chewy. The bread releases moisture into the air around them, which the cookies then absorb, preventing them from drying out and becoming stale. Basically, the fresh bread acts as a humidifying agent, which keeps the cookies moist.
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| Tylynn |
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