Mom's Chocolate Chip Cookies - The Recipe Rebel (2024)

This is the original recipe for my own Mom’s Chocolate Chip Cookies that she’s been making since I was a kid. These cookies are soft, chewy, perfectly golden, and ready in under 20 minutes!

My Mom’s Chocolate Chip Cookies are the best chocolate chip cookies.

My mom was always one who found a good recipe and stuck to it.

This means that I have a whole arsenal of perfect recipes just waiting to be made again and shared. And this is the ultimate chocolate chip cookie recipe. They’re nothing short of perfection.

This easy recipe is also quick to make, and simple enough that you probably already have what you need in your fridge and pantry.

They’re perfect for after-school snacks, lunch box treats, or for when you’re just craving the goodness of a home-baked chocolate chip cookie!

If you’re looking for more of my mom’s recipes, see theseMom’s Double Chocolate Cookies,Mom’s Homemade Buns, andMom’s (Almost) No Bake Pineapple Squares!

Want to mix things up? Try my!

Ingredients Needed:

• Butter:make sure you use unsalted butter so you don’t end up with salty cookies…unless you’re into that!
• Sugar:using a combination of brown sugar and granulated sugar results in moist and chewy cookies with that perfect crispy edge.
• Eggs:helps the cookies hold shape as they bake.
• Vanilla Extract:adds flavor depth and warm sweetness to the cookie dough.
• All-Purpose Flour:gives the cookies their structure.
• Baking Soda:keeps the cookies a little lighter and helps them achieve that.
• Chocolate Chips:just use your favorite variety!

How to Make Mom’s Chocolate Chip Cookies

Mom’s Chocolate Chip Cookies come together in under 20 minutes! No chilling is necessary!

1. Cream ingredients: Cream together butter and sugars with an electric mixer. Then add in the eggs and vanilla extract, and beat until smooth.
2. Add dry ingredients: Mix in flour, salt, and baking soda.
3. Combine. Beat until fully combined.
4. Add chocolate chips: Next, stir in the chocolate chips with a wooden spoon.
5. Make dough balls: Use a cookie scoop or your hands to portion the dough out onto a baking sheet.
6. Bake: Bake cookies until golden on the edges, then let them cool to room temperature.

Mom’s Chocolate Chip Cookies FAQs

Tips and Notes for Mom’s Chocolate Chip Cookies

• Line the cookie sheet.Line the baking sheet with parchment paper or a silicone mat to help prevent the bottoms of the cookies from burning. It also helps prevent the cookies from spreading too much.
• Give them space.These cookies will spread a little bit as they bake, so I recommend giving them 2″ of space on the baking sheet.
• Don’t over-bake!I can’t stress this one enough. Under-baking is the best way to get that amazing chewy texture. Overbaked cookies are hard and dry.

Mom’s Chocolate Chip Cookie Variations

• Chocolate. You can use any kind of chocolate chip for these cookies. White chocolate chips or dark chocolate chips will work well.
• Candy. Use candy-coated mini chocolate chips for rainbow cookies. Robin Eggs Minis or Mini M&Ms would work.
• Cocoa Powder. Make Double Chocolate Chocolate Chip Cookies by adding cocoa powder to the cookie dough!

Cookie sizing:

• 2 tablespoon cookie scoop: (the larger cookies pictured) bake right away for 8-10 minutes, until golden edges and glossy center.
• 2 tablespoon cookies (THICK): (the cookies in the middle column) scoop your cookies, place them on a cookie sheet, and freeze for 3-5 minutes before baking for thicker cookies.
• Mini cookies: use just 1 tablespoon of cookie dough, and bake for 6-7 minutes.

Serving Suggestions

Serve these cookies as an after-school snack with a cup of cold milk, or as an afternoon pick-me-up with a Cold Frappe, Cold Brew Coffee, or a cup of hot coffee!

This is my go-to recipe for chocolate chip cookies, so we have them quite a lot! I like to make them for a cookie platter for parties, movie nights, or during the holidays.

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