STREAMING NOW: Carnivorous

My Mom's BEST Chocolate Chip Cookies

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“It took my mom some time to perfect this chocolate chip cookie recipe. She was determined to not have any hard or burned cookies. She tried all kinds of tips that she had been given from friends and co-workers. Such as making the cookie dough the night before and letting it sit in the fridge over night before baking, etc. One day she finally figured out what worked for her. Essentially it is the Nestle Toll House recipe with two minor tweaks that make this cookie soft, chewy and all around good. Even the next day it is still SOFT and not hard as some cookies tend to get. The small changes that are made make for a thicker better cookie, give it a try.”
READY IN:
1hr
YIELD:
54 48 Cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375.
  2. In a large mixing bowl combine the dry ingredients and set aside.
  3. Cream together the butter, both sugars, and the vanilla extract in a kitchen aid free standing mixer if you have one. Once nice and creamy add one egg at a time until well combined before adding the next egg. Don't add the chocolate chips just yet, we'll save those for last.
  4. Now slowly add the flour mixture to your creamy ingredients. You want to have everything evenly mixed.
  5. When you have everything mixed well add those chocolate chips and mix once more, this step goes quickly if you have a free standing mixer.
  6. Grease two 14 X 17 cookie sheets.
  7. I didn't use a measuring tablespoon but rather one from our dinner ware set, but it's approximate to a tablespoon, I used that to scoop and plop onto the cookie sheet. No need to roll the dough or do anything fancy, just plop down 4 rows of 3 evenly spaced making sure that the cookies are not too close to the edges as they might spill over, better to get a little stuck together than to have them spilling in your oven.
  8. Bake for 10 minutes. You may want to set the timer for 5 minutes and check for doneness but no more than 10 minutes. We found that 10 minutes was PERFECT.
  9. Remove from oven and place on the counter to cool for about 2 to 3 minutes max before transferring to a plate. While the cookies in the oven are baking you can load up the second cookie sheet to have it ready. You should have a small container, I use a tortilla container that we got ages ago from tupperware to put the cooled off cookies in until I am done baking. Then I take all of those minus the ones on the plate and put them in gallon size zip lock bags to keep the air out and help prevent them from getting hard. Enjoy with a cold glass of milk.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: