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My Mama's Chocolate Chip Cookie Recipe

Prep Time 10 minutes
Cook Time 9 minutes
Calories 130
The best chocolate chip cookie recipe for soft, chewy chocolate chip cookies


  • 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)


  • 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.


  • 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. 
Calories: 130kcal
Course: Dessert