I did not get permission to post or publish this recipe from my mom. Sorry! Love you!
Mom’s Famous Chocolate Chip Cookies
goodbelly bakery
There are many defining things from my childhood… days on the lake, building snow forts in the winter, my brother falling on my head and knocking my two front teeth out, and these chocolate chip cookies.
When I think about it, they have followed me throughout my life. If this recipe was, say, an entity (stay with me here), it would know more about me than most people in my life.
As a comfort when my brother fell on my head, he pulled one of these cookies from the freezer to make me feel better. It was nice in thought, but my mouth was way too sore to bite down on frozen solid cookie and I cried even harder when I tried. Thanks Rossi! ❤
I used to bring these to my classroom for my birthday, and people would ask me where I bought them. BABE, MY MOM MADE THEM get with the freaking program.
If you want that same reaction, please follow along and enjoy!
Tips:
- Butter: Please listen when I say this. Your butter needs to be naturally softened. I have tried the microwaving method (who hasn’t) and I am not sure what it is, but they spread way more in the oven when they are room temp by force and not by time. Also, you need to. Whip. This. Butter. Into shape! It will take longer than you think. When it looks light and airy, it’s time to add the sugar and start that process again. I usually shoot for a few minutes but I am impatient by nature so sometimes that doesn’t happen.
- Eggs: Please listen again when I say this: take your eggs out of the fridge early! They also need to be room temp. If you miss this or are in a rush, you can place your eggs in hot tap water to bring them up to temp. Your butter and eggs will combine better if they are the same temperature.
- Fold in your flour prior to mixing: This is just a suggestion. I personally hate when flour flies up everywhere, so I normally take a spatula and gently combine the ingredients, then start mixing with the mixer. DO NOT overmix.
- Vanilla: Not to be a vanilla snob, but the type and quality of your vanilla will make or break your cookie. Sorry for the reality check and I do hope it didn’t hurt too badly. I recommend anything that says it is “Pure Madagascar Vanilla Extract” my mom’s favorite is the Organic Neilsen Massey Madagascar Bourbon Pure Vanilla Extract.
Ingredients
- 1.5 Sticks of Salted Butter – Softened
- 3/4 Cup Packed Brown Sugar
- 3/4 Cup Granulated Sugar
- 2 Eggs at room temp
- 1 Tsp. of Pure Madagascar Vanilla Extract
- 2 1/4 Cup All Purpose Flour
- 1 Tsp. Salt
- 1 Tsp. Baking Soda
- 2 Cups Chocolate Chips (but feel free to measure with your heart)
Directions
- Preheat your oven to 350 degrees
- Prepare two baking sheets – parchment paper, aluminum foil, or a spray all work fine. Set aside.
- Using a stand or hand mixer, cream the butter well. About 3-4 minutes, until fluffy. This adds air into the dough.
- Add the packed brown sugar and granulated sugar. Mix on high
- Add 2 eggs, one at a time. After well combined, add 1 Tsp. of vanilla. Beat ingredients until light and airy.
- While the above is mixing, in another bowl whisk together the flour, salt, and baking soda.
- Slowly add the flour mixture to the egg, butter, and sugar mixture on low speed, stopping to incorporate. (I like to gently fold the flour mixture into the butter with a spatula prior)
- Add Chocolate Chips, to taste. I prefer semi-sweet, but do what your heart tells you.
- Roll the dough into similarly sized balls and place on the baking sheet, approx. 2 inches apart.
- Bake for 12-15 minutes.
- Let cool and enjoy!
Recipe Video
Things to Note/things I would do differently next time
In the above video, I made the cookies a little too big. I would make the cookies a little bit smaller next time, or chill the dough for 30ish minutes.
If your house is warm, the dough will likely be sticky (speaking from experience), so I would recommend throwing the dough in the fridge for 30 minutes so rolling is easier!
goodbelly bakery 
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