Chocolate Chip Cookies just like Grandma’s – crispy and delicious made with simple wholesome ingredients and no chilling time! Just mix and bake.
Is there anything we love better than a fresh batch of chocolate chip cookies? I didn’t think so. These lovelies are from Grandma’s recipe files…the same buttery, crisp cookies I enjoyed warm from the oven growing up.
Gran loved to mix everything by hand, so her recipe has been altered for the modern cook, otherwise the cookies would take hours instead of minutes to make. And I don’t mix my dough by hand either, not even close. Maybe it’s just sheer exhaustion in our post-modern world, but a stand mixer is my best friend when baking.
The first time I made these I thought the dough was too soft and I’d made a mistake measuring the flour. I kept adding more flour and more flour to firm up the dough so I could make dough balls. Huge FAIL! The cookies were like cement!
This cookie dough is on the soft side, so it’s not rolled into balls, it’s more like a drop cookie. If you really want to roll the dough balls, chill the dough for about an hour to firm up the butter (or margarine). Then roll!
Ingredients Needed for Grandma’s Chocolate Chip Cookies
- Butter – we always use unsalted butter for baking. It let’s the cook have control over the salt in the recipe.
- Granulated Sugar – white sugar (we always buy Imperial Sugar Dixie Crystals).
- Brown Sugar – light or dark are both fine.
- Eggs – we used large size eggs for this recipe.
- Vanilla Extract – essential for the flavor and aroma!
- All Purpose Flour – unbleached is the best. ( I always use King Arthur Unbleached All-Purpose Flour)
- Baking Soda
- Chocolate Chips – Gram always used these classic chocolate chips.
Can I Freeze Cookie Dough? (Freezer Friendly)
Yes, you can absolutely freeze this cookie dough for later. I always make a double batch to freeze for later baking. Here’s my easy method:
- Scoop the cookie dough into balls onto a parchment paper lined baking sheet.
- Set the pan in the freezer for an hour until the balls are mostly frozen.
- Place the frozen dough into plastic freezer bags and store in the freezer for up to 3 months.
How To Bake Cookies From Frozen Dough – thaw it first
- Line a baking sheet with parchment paper and set frozen dough balls on paper, spaced apart for baking.
- Sit baking sheet on the counter a let the dough thaw.
- Once they reach room temperature, bake the cookies as directed. No fuss, no mess!
More Chocolate Chip Recipes for You
- Chewy Molasses Chocolate Chip Cookies
- Chocolate Chip Brown Sugar Cookies
- Chocolate Chip Cake Mix Bars
- Chocolate Chip Snowball Cookies
- Double Chocolate Walnut Cookies
Chocolate Chip Cookies
Ingredients
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2-1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips semi-sweet or milk chocolate
Instructions
- Preheat the oven to 375°F/190°C. Set out cookie sheets.
- In a large bowl, using a stand or electric hand mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla, beating until well mixed. Scrape down bowl as needed.
- To the bowl add the flour, salt and baking soda. Beat until well mixed. Fold in chocolate chips.
- Using a spoon or scoop, drop by teaspoonfuls onto baking sheet 2-inches apart.
- Bake 12 to 14 minutes until cookies are lightly browned on top. Remove cookies immediately to wire rack to cool.
Equipment Used
Nutrition Facts
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