If you are a fan of the TV show Friends, you will remember the episode where Monica wants Phoebe’s grandmother’s chocolate chip cookie recipe as a wedding gift so she would “be the mom who made the best chocolate chip cookies ever.”
Come to find out, Phoebe’s grandmother’s recipe was Nestle Tollhouses’ famous chocolate chip cookie recipe that adorns the back of every yellow package on grocery store shelves.
I am not going to lie; Nestle has probably the best ready-to-bake cookie dough. It is easy to pop in the oven, and they come out perfect every time.
I have been on a mission lately to find the best chocolate chip cookie recipe! I tried Joanna Gaines’s famous chocolate chip cookie recipe from the Magnolia Table Cookbook; I will try Nestle’s recipe here in a few days.
I recently took a trip to Las Vegas, where my family lived, and snagged my mom’s recipe that her grandmother would make.
My theory is chocolate chip cookies are a personal preference. Kind of like pizza. Deep-dish, thin-crust, Detroit style, New York slices. People like different types of chocolate chip cookies, soft, chewy, crispy, you name it.
Cookies are personal. Everyone thinks they have the best chocolate chip cookie recipe, but it’s individual to cookie preference. See where I am going with this?
My great-grandmother’s recipe was written on a butter-greased notecard in perfect cursive writing. Passed down from generations until I snapped a picture with my phone camera while in Las Vegas.
My great-grandmother must have loved cookies because I absolutely adore her soft cinnamon coffee cookie recipe to make all fall and winter long warm out of the oven.
Since I grew up accustomed to this recipe, I will note that it is my personal opinion on the best chocolate chip cookie recipe out there. Sorry, Joanna Gaines.
I like soft, fluffy, no crisp edge cookies. Soft all around. This recipe is exactly that if you follow my instructions when they come out of the oven. I promise this is the best soft, chewy chocolate chip cookie recipe.
Here we go!
My Mama’s Chocolate Chip Cookie Recipe
Ingredients
- 1 1/2 sticks room temperature salted butter ((3/4) cups; room temperature )
- 1 cup firmly packed light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 1/2 teaspoon pure vanilla extract
- 2 cups flour
- 1 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (add more or less depending on your preference)
- 1 cup walnuts (optional)
Instructions
- Cream butter and sugar togther in a large bowl or stand mixer. Make sure the butter is still *slightly cold to the touch. If left out too long, the cookies will go flat.
- Add 1 large egg and pure vanilla, mix.
- In another large bowl, mix dry ingredients-flour, baking soda, salt.
- Add dry ingredients to the butter and sugar mixture. The dough will be crumbly, do not panic. if needed, use hands to form into a dough.
- Fold chocolate chips into dough.
- Put in refridgerator for 20 minutes before forming cookies.
- Preheat oven to 375 degrees. 370 for newer ovens.
- Roll teaspoon-sized cookie dough balls onto a very lighly greased baking pan. Wipe excess off with paper towel.
- Bake for 8-10 minutes until cookie tops are slightly golden.
- Remove from oven and remove from baking sheet to paper towel or cooling rack.
- Eat warm, or to get the chocolate chip cookies really soft and chewy, wait until cookies are *almost* done cooling and put in an air-tight container with a paper towel to separate cookies, or in a gallon-sized plastic bag. This traps the moisture and the cookies become soft, chewy, delicious.
Notes
- Use fresh ingredients, especially baking powder and butter.
- The butter should feel slightly cool to the touch, not left out very long. The cookies will come out flat if left out too long. We want soft, fluffy cookies.
- If you want completely soft cookies, put them in an air-tight container or gallon bag with a paper towel when the cookies are almost cooled. This will seal the moisture in.
- This cookie dough can be stored in the fridge for up to three days and frozen for a month.
- I personally like baking these at night, sealing them, and having them with my coffee in the morning. They are best cooled and left to “marinate” overnight.
Recent Recipes:
- Joanna Gaines’s Chocolate Chip Cookie Recipe
- Joanna Gaines’s Zucchini Bread Recipe from the Magnolia Table
- Delicious Italian Pasta Salad with a secret Chick-fil-A ingredient
- Bananas Foster Oatmeal!
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