Can anything beat Mom’s Chocolate Chip Cookies? They’re huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.
Recently my husband, who, when I asked what kind of special dessert he’d like for Father’s Day said…”Could you just make me those good cookies you always make?” So I made this batch of Mom’s Chocolate Chip Cookies just for him…Happy Father’s Day!
Truthfully, I have tried many recipes over the years. Especially the kind that advertise “THE BEST CHOCOLATE CHIP COOKIES EVER”, but always seem to come back to this recipe.
I grew up eating my mom’s version of chocolate chip cookies which used the recipe straight from the back of the bag of chocolate chips. Now THAT’S a classic cookie!
They were always delicious, but these taste BETTER, in my humble opinion. Truth is…I have NO IDEA where I even got this recipe, originally. I’ve had it in my recipe box for years and years.
By now it is a stained and gnarly looking 3×5 index card, but I don’t let that stop me…ever! To me, that is the true sign of a fantastic recipe!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Mom’s Chocolate Chip Cookies Are the BEST!
THIS Mom (yep… ME) loves to make these cookies for her family! One of the best treats ever is to have one of mom’s chocolate chip cookies (and a cup of milk), a few minutes after removing the cookie from the oven.
You know what kind of chocolate chip cookie I’m talking about, right? The kind that isn’t too hot as to burn your mouth, or too cold as to be really crunchy, but JUST RIGHT.
Sounds like kind of a Three Bears thing going on here! My ideal cookie is eaten warm, and it’s soft on the inside, with a slight crunch on the outside! Yum.
These Cookies Are LARGE!
This recipe makes about one and a half dozen BIG cookies. See how two cookies fill up that salad plate? If you need more than 18 cookies, just make the cookies smaller, and cook them for slightly less time.
Better yet, see how one cookie fits so nice in my (very pink) hand, right before I gingerly take a huge bite out of it? One of these would easily equal three smaller sized ones. Now THAT’S my kind of cookie!
So, there ya have it. This is our old standby…Mom’s Chocolate Chip Cookies! Just the way I’ve made ’em for YEARS! They are scrumdiddlyumptious! (Try saying that with a huge cookie in your mouth!!!) Hope you enjoy them.
Looking For More COOKIE Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie recipes include:
- Chocolate Crinkle Cookies
- Peanut Butter Cookies (Flourless, 3 ingredients)
- Oatmeal Raisin
- Dipped Gingersnaps
- Single Serving Deep Dish Chocolate Cookie
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Original recipe source: unknown
↓↓ PRINTABLE RECIPE BELOW ↓↓
Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.
- 1 cup cold butter = 2 sticks of butter
- 1 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 12 oz. semi-sweet chocolate chips
- 1 cup pecans (or walnuts), chopped
Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or wax paper).
Using a stand mixer or a hand mixer, cream butter, brown sugar and granulated sugar in a medium bowl until well incorporated. Add eggs and vanilla. Beat 3-4 minutes longer.
In a separate bowl, whisk together the flour, salt and baking soda. Stir the flour mixture into the butter mixture. Do not beat...just stir until mixed together. Add chocolate chips and chopped nuts to batter. Stir until incorporated into batter.
Fill a 1/3 measuring cup with cookie dough. Remove by using a knife around the edges. Form into rounds by using your hands. Place cookies on parchment paper. Press cookie down until it is about 1/2 inch high. Repeat with remaining dough.
Bake at 350 degrees for 13-15 minutes, or until cookie is light golden brown. Remove from oven. Let cookies cool on baking sheet for a couple of minutes, then transfer cookies to a wire rack to cool. Enjoy!
**The recipe as written makes 1 1/2 dozen LARGE cookies. You can make smaller cookies (in order to have more). Remember to decrease cooking time to between 8-10 minutes. If you make 36 (smaller) cookies, each cookie will have approx. 155 calories.
Here’s one more to pin on your Pinterest boards!