There’s something about a homemade chocolate chip cookie that never gets old. I’ve made plenty of chocolate chip cookies over the years, but this is the version my family keeps coming back to.

I love a cookie that’s buttery, thin, slightly crisp around the edges, soft in the middle, and packed with good-quality chocolate. And chopping some of the chocolate chips gives you those little pockets of melted chocolate throughout every bite.

So I’m calling these Better Than Your Grandma’s Chocolate Chip Cookies — because once you make them, you might just agree!

Recipe

Better Than Your Mama’s Chocolate Chip Cookies

5 from 1 vote

Buttery dough, plenty of chocolate chips, and soft centers make them a delicious contender. The hardest part is waiting for the dough to chill, but that little bit of patience helps create a thicker cookie with golden edges.

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Scale

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup (2 sticks) butter, at room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract

Instructions

Mix the butter and sugars.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar for about 1 minute, just until combined. Avoid beating until overly fluffy.
Add the egg and vanilla.
Mix in the egg and vanilla just until incorporated. Scrape down the sides of the bowl as needed.
Add the dry ingredients.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add to the butter mixture and mix on low until about halfway combined. Fold in the chocolate chips, then gently finish mixing just until no dry flour remains.
Shape and chill.
Roll or scoop the dough into balls about 1 1/2–2 inches across. Place on a parchment-lined tray, cover, and refrigerate for 2 hours.
Preheat the oven.
Toward the end of the chilling time, preheat the oven to 350°F. Line baking sheets with parchment paper.
Bake.
Arrange the chilled dough balls about 3 inches apart on the prepared baking sheets.
Bake for 13–15 minutes, until the edges are lightly golden and the centers look just set but still soft. Larger cookies may need a little longer.
Cool and enjoy.
Let the cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack. Enjoy warm or allow to cool completely.

Connie’s notes

Use softened butter, not melted. It should give slightly when pressed but still hold its shape.
Measure flour lightly. Spoon it into the measuring cup and level it off. Too much flour can make the cookies dry.
Pack the brown sugar. This keeps the measurement consistent and contributes to a chewy texture.
Don’t skip the chill. Refrigerating the dough helps control spreading during baking.
Keep the sizes consistent. A cookie scoop helps each batch bake evenly.
Watch the centers. Remove the cookies while the centers are still soft; they will continue setting on the hot baking sheet.
Use cool baking sheets. Placing dough on a hot tray can cause it to spread too quickly.
Save some dough for later. Freeze the portioned dough on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes as needed.
Store airtight. Once completely cool, keep the cookies in an airtight container at room temperature for up to 4 days