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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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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
 
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