Chocolate Chip Cookies

When I was a kid my mother’s most popular recipe was probably the one for these chocolate chip cookies. If I brought them to school, my friends would trade just about anything for one of these cookies. One friend even asked for the recipe, but she said hers didn’t come out quite like my mother’s.

Since I moved to the US, I’ve had to make my own cookies. I honestly can’t even remember if these taste different from my mother’s, since it’s been a while since I’ve had them, but I do know they’re delicious. They’re a softer, cakier kind of cookie, rather than chewy or crunchy. This is the kind of cookie I like best!

This recipe makes about ten cookies, but the exact amount will differ depending on how big or small you make them. I usually only get nine, because I am always obligated to save a cookie’s worth of dough for my husband. The good news is that this recipe doubles or even triples really well!

Additions and Substitutions

You can substitute all kinds of things for some or all of the chocolate chips. Try nuts, dried fruit, or M&Ms.

How to Make Chocolate Chip Cookies

These cookies are really easy to make, and I have learned from experience that they can still be good even if you accidentally add too much flour!

I suggest using a stand mixer here since creaming butter and sugar by hand isn’t fun. However, if you want to try it, feel free to go ahead.

Prepare for Baking

Get out a baking sheet–I use a half-sheet, which measures 18 by 13 inches. This is the perfect size to fit all the cookies. If you have something smaller, you might just have to use two, or bake in batches.

I use a silicone baking mat to line my baking sheet, but parchment paper works too.

As with most recipes, you should make sure your oven is fully heated before starting to bake. This might take 10 minutes or so, depending on your oven. For this recipe, make sure your oven reaches 350 degrees Fahrenheit or 180 degrees Celsius.

Cream Butter and Sugar

Make sure your butter is at room temperature. It needs to be soft enough to beat with the sugar, but you don’t want it melted either. Cutting it up into cubes will help it soften faster if you’re in a hurry, and it’s easier to combine this way too.

Add the butter, vanilla, and sugars to a bowl and beat until they’re well combined. The mixture start to get light and fluffy, and then you know you’ve mixed enough. This will take a few minutes.

Add Other Ingredients

Next beat in the egg, just until it’s combined, and then add your dry ingredients. I like to add the chocolate chips in after everything else is combined, since I feel it’s easier to make sure the flour is mixed in properly that way.

If your mixture seems a bit on the dry side, you can add a tablespoon of milk. I almost always add it; my mother says she rarely does. It’s up to you and the humidity of your kitchen. If you aren’t sure, don’t worry about it too much. The cookies will be good either way!

Bake

I usually bake these for 13 minutes. The baking time will vary based on your oven, and how big you make your cookies. If you make them a little smaller, they’ll probably need a minute or two less. Bigger cookies will take longer.

You’ll know they are ready when they are just starting to brown around the edges. They’ll still feel quite soft, but they will harden up as they cool. If you wait for the cookies to be browned all over and firm to the touch before taking them out of the oven, then they will end up too dry. Don’t overbake your cookies!

Chocolate Chip Cookies

My mother's much-loved chocolate chip cookie recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 cookies

Ingredients

  • 6 1/2 tablespoons unsalted butter softened at room temperature and cut into cubes
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 1/3 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 tablespoon milk optional
  • 3/4 cup chocolate chips

Instructions

  • Line a baking sheet with parchment paper or a silicone baking mat and preheat oven to 350°F (180°C).
  • In a stand mixer with the paddle attached, beat butter, vanilla and both sugars until well combined. The mixture will get a bit light and fluffy. Beat in the egg.
  • Add flour, baking powder and salt, and stir to combine. Add the milk if you think the mixture seems a little dry. Add chocolate chips and stir just until they're dispersed evenly.
  • Drop large scoops (about 2-3 tablespoons) of mixture onto prepared baking sheet, about an inch apart.
  • Bake for 10-15 minutes, or until just beginning to brown around the edges. The cookies should still feel soft, but they will firm up a bit as they cool.

Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!

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