CHOCOLATE CHIP COOKIES
SHARING MY FIRST RECIPE ON MADICAKES.. EEK!!
As my first official recipe posted, it only seems fitting that it would be my mom’s famous (well famous in my eyes), Chocolate Chip Cookie Recipe!
Every once in a while, we all have a sweet tooth and a craving for a sweet and sugary treat. If you’re anything like me and my fiancé, that craving occurs just about every night, thirty or so minutes after we eat dinner… without fail. For me, I blame and credit my sweet tooth on the endless supply of sweets readily available in my childhood home (Thank mom & dad).
Growing up, our mom did not bake often. (sorry to call you out mom)… But when she did, she went all out.. I am talking 5+ recipes going at once, multiple dozen of each, pots & pans filling the sink and sugar all over. But out of all of the recipes she has made, this one is by far the one that has stuck with me throughout all of this time.
This recipe is a classic tribute to traditional, crowd-favorite, chocolate chip cookies. However, the magic happens in the techniques behind the recipe. As you will see, this recipe adds an extra step in dissolving the baking soda which kick starts the activation, while giving the cookies a smooth and fluid texture. Once you try this recipe, I promise you will not need another chocolate chip cookie recipe!
Not crazy about traditional chocolate chip cookies? No problem! Try adding any of your favorites… M&Ms, Candy pieces, Sprinkles, Peppermint, you name it! The sky is the limit!
Grab your ingredients, grab some bowls & get to baking!
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- This recipe is a modern twist on the classic cookie recipe.
- There is NO chill time with this recipe!
- This recipe comes together in 30 minutes or less!
- This recipe is super easy to make with kiddos!
- This recipe is a CROWD FAVORITE!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Brown Sugar – Brown sugar helps to sweeten this mixture.
- Large Eggs – You’ll need two large eggs for this recipe to help bind all of the ingredients together.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- Hot Water
- Chocolate Chips – I enjoy mixing semi-sweet, milk chocolate and dark chocolate chips together in my cookie recipes.
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- We will start by preparing our kitchen. Which will include, setting the oven to 350°F.
- Line a cookie sheet with a silicone mat or parchment paper and set aside. My FAVORITE low-cost cookie sheets are these sheets with a slight groove. They allow for additional airflow helping the air to perfectly circulate around the cookies, giving the best outcome.
- In a standard kitchen aid mixer or similar, we will begin by creaming together butter and sugars, on medium speed until light in color and fluffy ~ about 3 minutes. (This step can also be done by hand or using a handheld mixer)
- Next, add the eggs one at a time to the butter mixture and combine until well mixed.
- Add the vanilla extract and mix until well combined.
- In a small dish, combine baking soda in the hot water. Mix until dissolved completely.
- Add baking soda mixture and salt to the mixing bowl.
- Next, slowly add the dry ingredients and mix until the dough is well combined. It will be thick!
- Add Chocolate Chips and any other desired additions.
- Once the mixture is well combined, scoop out 1 1/2 Tablespoon balls (either with a cookie scoop or spoon) and roll into balls.
- Bake cookies for 8-10 minutes. Don’t overbake. The cookies will be a little puffy when you take them out of the oven.
- Remove from the oven and allow to cool on baking sheets for 3 minutes before transferring to a wire rack to cool completely.
- Eat and enjoy!
RECIPE FAQS
- Can you add or change toppings? Yes, of course! I like to mix different kinds of chocolate chips when I bake. However, you can add anything you’d like – M&Ms, Candy Pieces, Sprinkles, Nuts, etc.
- Can you make this recipe in advance? I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Mom’s Famous Chocolate Chip Cookies
These chocolate chip cookies are mouthwatering good! They require no chill time and come together in 30 minutes or less. So grab a bowl, gather your ingredients, and get to baking!
Ingredients
- 1 Cup Butter Unsalted
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 1 tsp Vanilla
- 3 Cups Flour
- 1 tsp Baking Soda
- 2 tsp Water Hot
- 1/2 tsp Salt
- 2 Cups Chocolate Chips Semi Sweet
Instructions
- Preheat oven to 350.
- In a standard mixer, cream together butter and sugars, until smooth and creamy.
- Beat in eggs, one at a time.
- Stir in Vanilla, mix well.
- In a small dish, dissolve baking soda in the hot water.
- Add baking soda mixture and salt to the mixing bowl.
- Slowing add in flour, one cup at a time. Mix well.
- Add Chocolate Chips and any other desired additions.
- Scoop cookie dough by the tablespoon (I use a 1.5 Tbsp cookie scoop from amazon – it is the BEST).
- Bake cookies at 350 degrees F for 8-10 minutes.
- Allow cookies to cool on a wire rack before eating.
- Eat and enjoy!
