Grandma’s Classic Chocolate Chip Cookies
Your grandmother’s chocolate chip cookies sound absolutely amazing—soft, chewy, and loaded with chocolatey goodness. Here’s the detailed recipe, perfected over generations, with a helpful tip to make them even better!
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
2 cups semisweet chocolate chips
Instructions
1. Prepare the Dough
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is smooth and creamy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring they’re well incorporated before adding the next.
Stir in the vanilla extract for a rich flavor base.
2. Incorporate the Dry Ingredients
Dissolve Baking Soda:
In a small bowl or cup, dissolve the baking soda in 2 teaspoons of hot water. This step helps the cookies rise evenly.
Combine:
Add the baking soda mixture to the batter along with the salt.
Gradually mix in the flour until the dough comes together. Avoid overmixing to keep the cookies tender.
Fold in the Chocolate Chips:
Stir in the semisweet chocolate chips, distributing them evenly throughout the dough.
3. Chill the Dough
Optional (but recommended):
For best results, transfer the dough to an airtight container and freeze overnight. This step enhances the flavor and improves the texture of the cookies.
4. Bake the Cookies
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Baking Sheets:
Drop large spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake:
Bake for 10–14 minutes, or until the edges are golden brown. The centers should look slightly underbaked—this ensures soft, chewy cookies once they cool.
Pro Tips
Chilling: Freezing the dough overnight enhances the cookie’s flavor and prevents excessive spreading while baking.
Texture Variations: If you prefer crispy edges, bake the cookies slightly longer. For a softer texture, reduce the baking time and let them cool on the baking sheet.
Nuts (Optional): Add ½–1 cup of chopped walnuts or pecans for added crunch.
Storage
Room Temperature: Store cookies in an airtight container for up to 5 days. Add a slice of bread to the container to keep them soft.
Freezer: Freeze the unbaked dough in pre-portioned scoops for quick, freshly baked cookies anytime. Bake from frozen, adding an extra 2–3 minutes to the baking time.
These cookies are a timeless classic, and freezing the dough overnight truly elevates their flavor and texture. Enjoy making and sharing them with your loved ones!
