Our Family’s Favorite Chocolate Chip Cookie Recipe

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look at that puff!

Growing up, my grandma made THE best chocolate chip cookies. She’d always make them in huge batches, adding nuts for my brother and I because she knew we loved them. They were pretty much a guarantee at every family event, and were always gone by night’s end. Just the smell of the cookie brings me back to really special memories. For my wedding, she bought me my Kitchen Aid mixer, and I knew I would think of her each time I used it – and I was right, especially when I break out our cookie recipe.

My favorite chocolate cookie is one that is chewy, doughy, and has a nice little puff to them. I love mixing in nuts sometimes, and changing up the chocolate pieces (sometimes I use mini chips, sometimes morsels) just depends on what I have on hand in the house. What’s great about this recipe is that it’s simple, and typically I can make these on a moments notice because there is really nothing fancy about them.

I usually make the cookies in large batches and freeze the dough so that I can pop them out and into the oven if we have company. You can put them in the oven straight from freezing, but I like to thaw mine first because they come out a bit more “puffier” – is that a word? My kids love to help me, and I hope they grow up with the same long lasting memories I have.

I hope you enjoy them as much as we do!

Grammy’s Chocolate Chip Cookies

Prep Time 10 mins
Cook Time 8 mins
Total Time 20 mins
Course Dessert
Cuisine American


  • 1 cup salted butter at room temperature
  • 2 large eggs at room temperature
  • 3 tsp pure vanilla extract
  • 1 cup granulated white sugar
  • 1 cup light brown sugar packed
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup chocolate chips more if you like


  • Set out your butter and eggs to get them at room temperature
  • Preheat oven to 375 degrees F. If you don't have a non-stick cookie sheet, line a pan with parchment paper.
  • Mix together the butter, sugars, eggs, and vanilla. (Tip: crack your eggs in a separate bowl in case you have any shells). Don't overmix! Just mix to combine it.
  • Sift your dry ingredients and add to the wet ingredients. Add in 3 sections to make sure it is evenly distributed.
  • Use a cookie scoop or measure about 3TBSP of dough and roll into a ball. Place the cookie dough balls onto your cookie sheet. If you don't bake all your cookies at once, I like to place the dough in the fridge so it doesn't get too warm. Warmer dough = flatter cookies.
  • Bake for about 9-10 minutes. You want to pull them out when they look light golden brown.
  • Devour!

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