Mom’s Famous Chewy Chocolate Chip Cookie Recipe

Mom’s Chocolate Chip Cookies

Prep Time: 10 minutes   |   Cook Time: 8–10 minutes   |   Servings: 36 cookies   |   Calories: 158 kcal per cookie

Ingredients

• 1 cup butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat the oven to 375°F (190°C). Position racks so cookies will bake evenly; the middle rack is usually best.
2. Cream the softened butter with the brown sugar and white sugar until the mixture is light and fluffy. This helps give the cookies a tender texture.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined. Avoid overmixing to keep the cookies tender.
5. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
6. Roll the dough into 1-inch balls and place them on a greased or lined cookie sheet, spacing them about 2 inches apart to allow for spreading.
7. Bake at 375°F for 8–10 minutes, or until the edges are lightly golden and the centers still look slightly soft. The cookies will continue to set as they cool.
8. Remove from the oven and let the cookies sit on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Tips for Best Results

For a chewier cookie, you can chill the dough for 30 minutes to an hour before baking. If you prefer a crisper cookie, flatten the dough slightly before baking and bake toward the longer end of the time range. Make sure your butter is softened, not melted — softened butter traps air and helps create the right texture.

Variations

These cookies are versatile. Stir in chopped nuts such as walnuts or pecans for added crunch, swap half the semi-sweet chips for milk or dark chocolate for a different flavor profile, or add a teaspoon of espresso powder to intensify the chocolate taste. You can also sprinkle a tiny pinch of flaky sea salt on top right after they come out of the oven for a sweet-and-salty finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, place a slice of bread or a small piece of apple in the container (replace as it dries). For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Nutrition (per cookie)

Calories: 158 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 23 mg | Sodium: 142 mg | Potassium: 65 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 175 IU | Calcium: 14 mg | Iron: 1 mg