This amazing chocolate chip cookie recipe from my mother has always been a family favorite. There is just something unbeatable about a simple traditional chocolate chip cookie. I know whenever I make them they have a way of disappearing off the cooling rack before they ever make it to the cookie jar. That’s why whenever I have to make these for a function I know to bake extras. I have made this recipe more times then I can count and every time they always come out absolutely irresistible.
Tips, Tricks, and Variations
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Instant Coffee for Extra Chocolaty Cookies
A few years ago I started adding instant coffee into my chocolate chip cookies. The first time I tried it I actually made two batches, one with and one without, and had a taste test. Hands down the cookies with the coffee were the fan favorites and so the addition has continued.
By adding just a little bit of the instant coffee I find the chocolate flavor is enhanced without having a distinctive coffee taste. In any chocolate recipe, a little bit of coffee makes it extra chocolaty. In fact, in my double-dutched brownie recipe, I add both espresso powder and a splash of brewed coffee for an intense chocolate flavor. When it comes to chocolate chip cookies, however, I find using plain old instant coffee is the best. I don’t want to be able to really taste the coffee, just the chocolate, and the instant coffee is perfect for that. Honestly, you’d never guess the coffee was in them if you didn’t know.
Getting Consistently Sized Cookies
When you are scooping out the cookie dough to drop onto your baking sheet it is important that your cookie size is consistent. If some of your cookies are way bigger then the others they will take longer to cook and will be raw when you pull them out. Conversely, if some of your cookies are smaller then the others they will end up burning before the others are done. One way I make sure that my cookies are fairly uniform in size is by using a cookie scoop. I’ve included the amazon link to the same one that I use. I’ve had this cookie scoop for a few years now and really like it. It fits nicely in hand and makes dropping uniform balls of cookie dough quick and efficient. Come Christmas cookie season this is an absolute lifesaver.
Chocolate Chip Cookie Ice Cream Sandwiches
In the summer (or anytime really) these chocolate chip cookies make the perfect vehicle for ice cream sandwiches. When I know I’m using these cookies for ice cream sandwiches I do make tweaks to the recipe. The first thing I do is add 1/2 cup extra flour in the cookie dough. The extra flour makes the cookie a bit dryer and helps it hold up to the ice cream in the middle. I also make the cookies bigger than I normally do so that they’ll make nice big sandwiches. This also means that my cookies take about 2 minutes longer to bake.
Freezing Extra Cookie Dough
Sometimes I get a little carried away when baking and make way more dough then I need. This especially tends to happen when I’m baking for a party or an event. I have a tendency to make way too much dough and don’t realize my mistake until I’m pulling tray after tray out of the oven. At some point, usually, when I’m surrounded by a mountain of cookies, I realize I’ve overdone it. I hate throwing away perfectly good cookie dough so I just freeze the extra to use at a later date.
To do this I put portions of dough on sheets of wax paper and roll them into logs. Then I twist the ends of the logs closed and put them in a gallon freezer bag for added protection. That way when I want cookies again I can just pull one of the logs out of the freezer, let it thaw and slice and bake. Just make sure that you remove all the wax paper. I’ve kept the dough in the freezer for a few months and it has turned out fine.
Mama’s Ultimate Chocolate Chip Cookie Recipe
Equipment
- Mixer
- large mixing bowl
- Measuring cups and spoons
- Cookie sheet
Ingredients
- 2 sticks butter softened
- ½ cup white sugar
- 1 cup light brown sugar
- 1½ tsp vanilla extract
- 2 large eggs
- 2 tsp instant coffee optional
- 1 tsp salt
- 1 tsp baking soda
- 2¼ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°
- In a large mixing bowl beat the butter and sugars together.
- Crack the eggs into a small bowl and add the vanilla extract directly to them. Pour the eggs into the butter mixture and beat well.
- Add the salt, baking soda, and instant coffee and beat for a few seconds. Gradually mix in the flour and continue mixing until well incorporated.
- Mix in the chocolate chips one cup at a time on a low setting of the mixer (1 or 2) and continue to mix until the chips seem evenly distributed throughout the dough.
- Drop rounded tablespoon-sized balls of cookie dough onto an ungreased cookie sheet and bake for 9 to 11 minutes or until golden brown.
- Transfer hot cookies directly to a cooling rack and let them cool completely before storing.
Notes
