Mom's Best Chocolate Chip Cookies

These cookies are so good it's hard to find words to describe them! They're not too gooey, not to crisp, not too sweet... just right. My mother tweaked the recipe from a Martha Stewart magazine, adding a tablespoon of vanilla and playing with the measurements until it was both practical and perfect! I like to save making them for a cold winter day, and to eat a couple while they're still warm from the oven. But they taste great any time!

Prep Time: 20 minutes

Cook Time: 12-14 minutes

Yield: several dozen



  1. Soften the butter. Using a large bowl, cream the butter well with the white and brown sugar.
  2. Add eggs and vanilla, mixing well.
  3. Mix in 3 cups bread or all-purpose flour with creamed butter and sugar.
  4. In a separate bowl, mix pastry or all-purpose flour, and 2 Tbsp whole wheat or whole wheat pastry flour with the baking soda, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture and stir until fully incorporated.
  6. Lastly, mix in the chocolate chips. The dough will be stiff, so I recommend using your hands for this stage.
  7. Line your baking sheet with parchment paper and preheat the oven to 350 degrees F. Roll the dough into balls a little bigger the size of a ping-pong ball, or about 2 1/2 Tbsp. Space at least 1/2 inch apart on the cookie sheet. Bake for 12-14 minutes, or until the cookies are a golden brown color and have spongy cracks. They will harden as they cool. Wait a couple minutes for the cookies to set before transferring to a cooling rack (or eating!)
  8. Enjoy!

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January 22, 20180 found this helpful

Thank you for sharing ! I can't wait to try these. I wish there was a printable version though. Instead of printing several pages with all the pictures. ?

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January 22, 20180 found this helpful

Lori, if you click on the "(...) More" button that is below the title on every post, you can get to the printable page. It removes the images and any feedback. Here is the direct link.

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