Deliciously soft and sweet. The perfect cookie for rainy and snowy day or any day in between. Perfect for little hands too!
I got this recipe from my mother, who has been making a version of these cookies for my whole childhood. It started as a Mrs. Fields recipe, but it wasn't what mom was looking for. She wanted something soft and tasty, that wouldn't get hard overtime. Mom, like me, isn't the biggest fan of a hard cookies. (With the exception of those cookies that need to be hard like Ginger Snaps.). Mom worked for years trying to perfect this recipe, and I've seen many iterations over my childhood.
Sometime around the start of my high school years, mom finally landed on the perfect recipe.
This recipe.
She knows it by heart, and there is usually a clear container with a green lid in the freezer full of cookie dough, just incase someone stops by unexpectedly. Or one of her adult children calls with a deep need for cookies. (As of this writing I have two pregnant sisters, okay.)
I started making these cookies when I worked in an afterschool program in California. They are easy to make, the recipe yields close to 60 cookies if you don't make a big cookie at the end like I do.
Every time I make cookies, no matter the type, I always make a big heart cookie at the end f0r my husband. This one was made during Halloween and had a special piece of chocolate in the center for my husband.
Its his special hart cookie and its an important part of every batch of cookies.
Really good cookies, mom. Can I have more? - Avrem Klink
Mom's Super Soft Chocolate Chip Cookies
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
2 sticks margarine, room temperature (I like Imperial myself)
1 1/2 cups packed dark brown sugar
1 cup granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 teaspoons baking soda
2 teaspoons salt
6-7 cups all purpose flour
12 ounces semi-sweet chocolate chips or chunks (Or a whole bag if you feel like it.)
Directions
Once your butter is soft to the touch you're ready to start
Preheat oven to 375°F and line 2 baking sheets with parchment paper.
In a large bowl or stand mixer, add butter, margarine mix with paddle attachment until well combined. Add both sugars and mix until creamy.
Add eggs, one at a time, mixing well in between.
Add vanilla, baking soda, and salt and mix at med-low speed for one minute. Removed bowl from stand and scrape down sides and the bottom of the bowl. Once you're sure the dough is well mixed, replace bowl in stand.
Add flour, one cup at a time until dough is easy to handle and does not stick to hands. (This happens about 6.5 cups for me). Add chocolate chips and mix well.
Using a cookie scoop, (or one tablespoon measure), scoop cookies out of bowl and onto parchment line cookie sheets, leaving about an inch to two inches between.
Bake for 10 minutes. Allow cookies to cool on sheet for five minutes before removing to table or counter to cool.
Pour a glass of milk an enjoy immediately!
Store in sealed container for up to two weeks. Cookies can be stored in a cookie jar but they will get dry and crumbly sooner.
Post your photos and comments in the section below! Let me know how they come out!