Few things make me more nostalgic than a warm chocolate chip cookie. In my (very large) extended family, my mom reigns as the Cookie Queen -- a title she's held for the better part of two decades now, thanks to her perfected adaptation of a not-so-secret hometown recipe. I've tried a number of other "best chocolate chip cookies ever" recipes out there (from the New York Times' classic, to this Jacques Torres adaptation with cake flour, to the brown butter favorite of bloggers everywhere), and I still think my mom's recipe takes the (cookie) cake. ;) Happy baking!
Mom's Chocolate Chip Cookies
- 2 cups (4 sticks) salted butter, room temp
- 2 1/4 cups (about 1 lb) packed light brown sugar
- 1 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1 tsp. salt
- 2 tsp. baking soda
- 4 cups flour: 3 cups white flour, 1 cup whole wheat flour (gives cookies a little nuttiness, and helps the shape)
- ~2 bags good quality chocolate chips (spring for Ghiradelli or similar! I usually buy two 12-oz. bags but probably only use 20 oz. of chips total -- eyeball it depending on how chocolatey you like your cookies)
- Beat together butter and sugars until creamy.
- Beat in eggs and vanilla.
- Stir in salt and baking soda.
- Stir in flour gradually, followed by chocolate chips.
- Dump your dough onto plastic wrap, wrap it up, and refrigerate for 24-48 hours (in my experience, 36 hours is ideal). Don't skip this step -- it makes all the difference.
- Preheat oven to 350-375 degrees. This really depends on your oven. If your oven has a convection setting, set it for 350 plus convection. If not, 360-375 is great, depending on how hot your oven runs.
- Roll dough into balls, about 3/4 the size of a golf ball.
- Do a test run! Place one cookie on tray and bake. I like to do this every time I use a new oven -- I'll check the cookie at 8 min, 9, 10 until it looks perfect to me. Beauty is in the eye of the beholder here -- it's up to you how gooey vs. crispy you like your cookies.
- My general rule of thumb, for my oven: I bake cookies at 360 for 8 minutes for super gooey (some may say undercooked) cookies -- so gooey that they'll still be super bendy and soft the next day. If you're serving cookies fresh out of the oven, I'll usually go a minute longer so that they don't fall apart when you serve them warm. If you're looking for crispy edges but soft in the middle, go for 10 minutes. Again, this timing will likely be slightly different based on your oven, so don't skip the test run!
- Let cookies rest on pan for 5 minutes before transferring to a cooling rack (or serving hot).