Chocolate Chipper Champs

This was my mom's "go to" chocolate chip cookie recipe. The cookies are crisp on the edges and chewy in the center with a craggy, crackly surface and just the right amount of chocolate chips studded throughout.

Course Dessert

Cuisine American

Keyword chocolate chip, classic, heirloom recipe, holiday table

Category Cookies

Baking Ambition Getting Started

Prep Time 15

Cook Time 10

Cooling Time 5

Servings

Calories 146kcal

Equipment

mixing bowl
electric mixer
baking sheets
As an Amazon Associate I earn from qualifying purchases.cookie scoop (#40) (optional)

Ingredients

1 ⅓ cup brown sugar packed
¾ cup butter softened
1 tsp vanilla
2 eggs
2 ¼ cup flour
1 tsp baking soda
½ tsp salt
12 oz chocolate chips plus extra to press into the tops of the cookies

US Customary - Metric

Instructions

Heat oven to 350° F, lightly grease (or line with parchment paper) two large baking sheets.
In a large mixing bowl, mix the brown sugar, butter, vanilla and eggs until well blended. There should be no visible lumps or streaks of butter remaining.
1 1/3 cup brown sugar, 3/4 cup butter, 1 tsp vanilla, 2 eggs
Add the flour, baking soda, salt, and chocolate chips. Stir just until combined - the dough will be soft.
2 1/4 cup flour, 1 tsp baking soda, 1/2 tsp salt, 12 oz chocolate chips
Drop the dough by rounded tablespoons (or use a cookie scoop for more consistent size/shape cookies) about 3 inches apart on the prepared baking sheets. If desired, press 3 to 4 more chocolate chips into each cookie before baking.
Bake in the pre-heated oven for about 10 minutes or until light brown.
Cool slightly on the pan before removing to a wire rack to finish cooling. Store in an air tight container at room temperature.

Notes

The original recipe called for 1 cup of M&M's and 1/2 cup of chopped nuts rather than the chocolate chips. Feel free to use 1 1/2 - 2 cups of your favorite cookie mix-ins if you're feeling creative or just want to mix things up a bit.

My mom used the scoop and level method for measuring her ingredients. This is important to note when it comes to flour and using a kitchen scale rather than measuring cups. The official weight of a cup of flour is 120g, but if you scoop and level, you will get a cup of flour that typically weighs between 130g and 135g. I adjusted the metric version of this recipe to account for that difference.

Nutrition