Are you craving a classic homemade chocolate chip cookie? Look no further! We have the perfect recipe for you – Mom’s Chocolate Chip Cookies. These cookies are not only delicious but also bring back memories of childhood. They are sure to satisfy your sweet tooth and leave you wanting more.
Ingredients
To make Mom’s Chocolate Chip Cookies, you will need the following ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
Follow these simple steps to make the most delicious Mom’s Chocolate Chip Cookies:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until golden brown around the edges.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Enjoy Your Homemade Cookies!
Now that you have made Mom’s Chocolate Chip Cookies, it’s time to sit back, relax, and enjoy these delicious treats. Pour yourself a glass of milk or a cup of tea, and savor the taste of nostalgia. These cookies are perfect for sharing with loved ones or enjoying on your own.
So why wait? Gather your ingredients, preheat your oven, and let the aroma of freshly baked cookies fill your home. Treat yourself to the ultimate comfort food – Mom’s Chocolate Chip Cookies!
Table of Contents
- Introduction
- Ingredients Needed
- How to Make Mom’s Chocolate Chip Cookies
- FAQs
- Tips and Notes
- Variations
- Serving Suggestions
- More Chocolate Chip Cookie Recipes
Introduction
Welcome to my mom’s famous Chocolate Chip Cookies recipe! These cookies are soft, chewy, and perfectly golden. They have been a family favorite for years, and I’m excited to share the recipe with you. Whether you’re looking for an after-school snack, a lunch box treat, or a homemade indulgence, these cookies are sure to satisfy your cravings!
Ingredients Needed
To make Mom’s Chocolate Chip Cookies, you’ll need the following ingredients:
- 1¼ cups unsalted butter
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- Chocolate chips (use your favorite variety)
How to Make Mom’s Chocolate Chip Cookies
Mom’s Chocolate Chip Cookies are quick and easy to make. Here’s how:
- Cream together the butter, brown sugar, and granulated sugar using an electric mixer.
- Add the eggs and vanilla extract to the mixture and beat until smooth.
- Mix in the flour, baking soda, and a pinch of salt until fully combined.
- Stir in the chocolate chips with a wooden spoon.
- Use a cookie scoop or your hands to portion the dough onto a baking sheet.
- Bake the cookies until golden on the edges, then let them cool to room temperature.
FAQs
- What is the secret to making soft cookies? The key to soft and chewy chocolate chip cookies is to underbake them slightly. Take them out of the oven when they are turning golden on the edges but still slightly glossy in the center. They will continue to set as they cool.
- Why do my cookies come out flat? If your cookies are flattening out in the oven, it may be because the butter was too warm. Make sure to cream the butter with sugar while it’s still cold for thicker, fluffier cookies.
- What do I do if my cookies spread too much? If your cookies spread too much, gently press the edges back in while they’re still warm.
- Can I make the dough ahead of time? Yes, you can freeze the cookie dough in balls and bake them whenever you want. Place the dough balls on a baking tray lined with parchment paper, freeze them until solid, then transfer them to a Ziploc bag and freeze for up to 3 months. When ready to bake, add 1-2 minutes to the baking time.
- How do I store chocolate chip cookies? Baked cookies can be stored at room temperature for several days or frozen for 3-4 months. Enjoy them at your preferred temperature!
Tips and Notes
- Line the baking sheet with parchment paper or a silicone mat to prevent burning and excessive spreading.
- Give the cookies enough space on the baking sheet as they will spread while baking.
- Avoid over-baking the cookies to maintain their chewy texture.
Variations
- Chocolate: Use any kind of chocolate chip you prefer, such as white chocolate or dark chocolate.
- Candy: Add candy-coated mini chocolate chips for rainbow cookies or try Robin Eggs Minis or Mini M&Ms.
- Double Chocolate: Make Double Chocolate Chocolate Chip Cookies by adding cocoa powder to the dough.
Serving Suggestions
Mom’s Chocolate Chip Cookies are perfect as an after-school snack, a pick-me-up with your favorite beverage, or as a treat for parties and special occasions. Serve them with a glass of cold milk, a Cold Frappe, Cold Brew Coffee, or a cup of hot coffee.
More Chocolate Chip Cookie Recipes
If you love chocolate chip cookies, be sure to check out more of our delicious recipes here. Happy baking!
Ingredients
- 1¼ cups unsalted butter
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour (390 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-2 cups chocolate chips based on your preferences
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together the butter and sugars using a hand mixer or a stand mixer.
- Add the eggs and vanilla extract to the bowl and beat until smooth.
- Gradually add the flour, salt, and baking soda to the bowl and beat on low speed until combined.
- Stir in the chocolate chips with a wooden spoon or spatula.
- Roll the cookie dough into balls (1-2″ rounds) or use a cookie scoop and place them 2″ apart on a baking sheet lined with parchment paper.
- If desired, press a few extra chocolate chips onto the top of the cookie dough balls before baking.
- Bake for 8-12 minutes, depending on the size of the cookies. The edges should be lightly golden, but the center should still be slightly glossy. Remember that the cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to wire racks to cool completely.
Notes
- Cookie sizing: If you want larger cookies, use a 2 tablespoon cookie scoop and bake for 8-10 minutes. For thicker cookies, freeze the dough for 3-5 minutes before baking. If you prefer mini cookies, bake for 6-7 minutes.
- Storage: Baked chocolate chip cookies can be stored in an airtight container in the fridge for 3-4 days, in the fridge for up to a week, or in the freezer for 2 months. To enjoy again, serve cold, at room temperature, or warm in the microwave.
- Freezing: You can freeze the cookie dough in balls or the baked cookies once they have cooled, for up to 3 months. Freeze cookie dough balls on a baking tray, then transfer them to a Ziploc bag and store in the freezer. To prevent cookies from sticking together, place parchment paper between each one in an airtight container or Ziploc bag. When baking frozen dough, add 1-2 minutes to the baking time.
Nutrition Information
- Calories: 130
- Fat: 7g
- Carbohydrates: 16g
- Protein: 1g
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Comments
Alice says: My cookies turned out more soft than chewy 🙁 Do you have any tips? I followed the recipe exactly. I may have overbeat the eggs though. How long would you say to beat the eggs and sugar mixture for? Also, I use a paddle attachment and not a whisk. Is that correct? Thanks! The cookies were delicious regardless.
The Recipe Rebel says: Hi Alice! When creaming together butter and sugar, you can use a paddle attachment to beat together until light and fluffy. Usually about 2-3 minutes. As far as adding in the eggs, just beat them in until everything is incorporated and smooth.
Kathryn says: I bake almost every Sunday, typically chocolate chip cookies, and this is probably by far my favorite recipe. They’re chewy, have the perfect thickness, and came out perfectly round.
The Recipe Rebel says: Hi Kathryn! So glad you enjoyed the cookies! Thank you for this review!
Debbie says: My son leaves for university this weekend. I am making up a recipe book for him. He looked through my recipes and picked his favorites. This is one of them. Thanks Ashley. I’ll also be printing a number of our favorite Instant Pot recipes as well plus I’ll give him the Recipe Rebel URL as a resource. Thanks again Ashley! Your website is amazing!
Ashley Fehr says: Thank you so much Debbie! Good luck to him!
Helen says: These are my FAVORITE!!!!!!!!!! I make them at least once a week! Thank you for everything!
The Recipe Rebel says: Hi Helen! So glad you enjoyed the recipe! Thank you for this kind review!
Megan B says: OMG. My household is crazy about these. I made them for the first time last night and they were the best cookies!! Tried them with butterscotch chips and they were the bomb.
Phil Douglas says: Thanks so much for posting this for me! The children will feast 😂😂 wanna collab? Could be sweet if not I will utilize these perfect crafting recipes still. Moms chocolate cookies bouta be dads!! Lol
The Recipe Rebel says: Haha! Love it! Thanks Phil!
Bella says: Can I use gluten-free flour, such as almond flour, instead of all-purpose flour?
The Recipe Rebel says: Hi Bella! I have not tested it with gluten-free flour, but when using almond flour, it would not be a 1:1 substitute. If you decide to experiment, I’d love to know how it turns out!
J says: Hi, these look amazing. Do you think your recipe would work with an egg replacer? We have an egg allergy at home! Thanks!
The Recipe Rebel says: Hi J! I’m guessing it should, but I haven’t tried it myself, so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!
Paula says: Hello. Would chilling the dough have an effect on the outcome of the baked cookies? I usually chill my dough but notice that you don’t have that step as part of your recipe. I try for a bigger cookie, around 3″ in diameter. Would I get that size with your instructions? Thank you.
The Recipe Rebel says: Hi Paula! I’ve not had to chill my dough for this recipe, and I’ve used a bigger scoop myself, and it came out just fine. Hope that helps!
Mayi says: Hi, 1 1/4 cup of butter is how many grams, please? I want to try this recipe. Tried your chocolate chewy cookies, and they came out awesome.
The Recipe Rebel says: Hi Mayi! Unfortunately, I don’t have the measurements in grams for some of my recipes and ingredients. You can use a kitchen scale or Google to help with the conversion. Hope you enjoy them!
Dorit says: Easy to find the conversion on Google 1 and 1/4 cups is 306 grams.
Jane says: This recipe sounds delicious! Also, what I’ve learned through the years, for softer cookies is to leave the cookies on the cookie sheet for a minute or two after I take them out of the oven.
The Recipe Rebel says: Hope you enjoy it Jane!
Barrett Waller says: Those look so gooooooooooood. I’m gonna give them a tryyyyyyyyyy.
The Recipe Rebel says: Hope you enjoy them Barrett!
Pablo Gonzales 2007 says: The cookies are perfect, very flat and very tasty. My favorite part of making them is creaming the butter, it’s a really nice workout!
The Recipe Rebel says: Hi! So glad you enjoyed the recipe! Thank you for this review!
Amber says: Can I make a cookie cake with this same recipe?
The Recipe Rebel says: Hi Amber, I haven’t attempted to make a cookie cake with this cookie recipe. If you decide to experiment with it, let me know how it goes! I do have a cookie cake recipe on the site that can easily be adjusted.
Melissa says: The video shows more than chocolate chips. Is it butterscotch and chocolate squares and chocolate chips? I read through the comments but seems I’m the only one who noticed this huge difference.
The Recipe Rebel says: Hi Melissa! I did this video and posted it to Instagram, so it is pretty new to the website. I really just used whatever I had in my cabinet! The whole point is to go crazy and use up whatever you have! Hope you enjoy them!
Oluwanifemi Adebosola Odeyemi says: I really love this. It’s a different way of baking chocolate chip cookies to me. Mine would come out full and playful. The chocolate chips would be large 😊. Super excited about this. It must have been really fun for you to do this. Kudos ♥️🧁🖌️💖💗😘.
The Recipe Rebel says: So glad you enjoyed the recipe! Thank you for this kind review!
Alice says: My cookies turned out more soft than chewy 🙁 Do you have any tips? I followed the recipe exactly. I may have overbeat the eggs though. How long would you say to beat the eggs and sugar mixture for? Also, I use a paddle attachment and not a whisk. Is that correct? Thanks! The cookies were delicious regardless.
The Recipe Rebel says: Hi Alice! When creaming together butter and sugar, you can use a paddle attachment to beat together until light and fluffy. Usually about 2-3 minutes. As far as adding in the eggs, just beat them in until everything is incorporated and smooth.
Kathryn says: I bake almost every Sunday, typically chocolate chip cookies, and this is probably by far my favorite recipe. They’re chewy, have the perfect thickness, and came out perfectly round.
The Recipe Rebel says: Hi Kathryn! So glad you enjoyed the cookies! Thank you for this review!
Debbie says: My son leaves for university this weekend. I am making up a recipe book for him. He looked through my recipes and picked his favorites. This is one of them. Thanks Ashley. I’ll also be printing a number of our favorite Instant Pot recipes as well plus I’ll give him the Recipe Rebel URL as a resource. Thanks again Ashley! Your website is amazing!
Ashley Fehr says: Thank you so much Debbie! Good luck to him!
Helen says: These are my FAVORITE!!!!!!!!!! I make them at least once a week! Thank you for everything!
The Recipe Rebel says: Hi Helen! So glad you enjoyed the recipe! Thank you for this kind review!
Megan B says: OMG. My household is crazy about these. I made them for the first time last night and they were the best cookies!! Tried them with butterscotch chips and they were the bomb.
Phil Douglas says: Thanks so much for posting this for me! The children will feast 😂😂 wanna collab? Could be sweet if not I will utilize these perfect crafting recipes still. Moms chocolate cookies bouta be dads!! Lol
The Recipe Rebel says: Haha! Love it! Thanks Phil!
Bella says: Can I use gluten-free flour, such as almond flour, instead of all-purpose flour?
The Recipe Rebel says: Hi Bella! I have not tested it with gluten-free flour, but when using almond flour, it would not be a 1:1 substitute. If you decide to experiment, I’d love to know how it turns out!
J says: Hi, these look amazing. Do you think your recipe would work with an egg replacer? We have an egg allergy at home! Thanks!
The Recipe Rebel says: Hi J! I’m guessing it should, but I haven’t tried it myself, so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!
Paula says: Hello. Would chilling the dough have an effect on the outcome of the baked cookies? I usually chill my dough but notice that you don’t have that step as part of your recipe. I try for a bigger cookie, around 3″ in diameter. Would I get that size with your instructions? Thank you.
The Recipe Rebel says: Hi Paula! I’ve not had to chill my dough for this recipe, and I’ve used a bigger scoop myself, and it came out just fine. Hope that helps!
Mayi says: Hi, 1 1/4 cup of butter is how many grams, please? I want to try this recipe. Tried your chocolate chewy cookies, and they came out awesome.
The Recipe Rebel says: Hi Mayi! Unfortunately, I don’t have the measurements in grams for some of my recipes and ingredients. You can use a kitchen scale or Google to help with the conversion. Hope you enjoy them!
Dorit says: Easy to find the conversion on Google 1 and 1/4 cups is 306 grams.
Jane says: This recipe sounds delicious! Also, what I’ve learned through the years, for softer cookies is to leave the cookies on the cookie sheet for a minute or two after I take them out of the oven.
The Recipe Rebel says: Hope you enjoy it Jane!
Barrett Waller says: Those look so gooooooooooood. I’m gonna give them a tryyyyyyyyyy.
The Recipe Rebel says: Hope you enjoy them Barrett!
Pablo Gonzales 2007 says: The cookies are perfect, very flat and very tasty. My favorite part of making them is creaming the butter, it’s a really nice workout!
The Recipe Rebel says: Hi! So glad you enjoyed the recipe! Thank you for this review!
Amber says: Can I make a cookie cake with this same recipe?
The Recipe Rebel says: Hi Amber, I haven’t attempted to make a cookie cake with this cookie recipe. If you decide to experiment with it, let me know how it goes! I do have a cookie cake recipe on the site that can easily be adjusted.
Melissa says: The video shows more than chocolate chips. Is it butterscotch and chocolate squares and chocolate chips? I read through the comments but seems I’m the only one who noticed this huge difference.
The Recipe Rebel says: Hi Melissa! I did this video and posted it to Instagram, so it is pretty new to the website. I really just used whatever I had in my cabinet! The whole point is to go crazy and use up whatever you have! Hope you enjoy them!
Oluwanifemi Adebosola Odeyemi says: I really love this. It’s a different way of baking chocolate chip cookies to me. Mine would come out full and playful. The chocolate chips would be large 😊. Super excited about this. It must have been really fun for you to do this. Kudos ♥️🧁🖌️💖💗😘.
The Recipe Rebel says: So glad you enjoyed the recipe! Thank you for this kind review!
Alice says: My cookies turned out more soft than chewy 🙁 Do you have any tips? I followed the recipe exactly. I may have overbeat the eggs though. How long would you say to beat the eggs and sugar mixture for? Also, I use a paddle attachment and not a whisk. Is that correct? Thanks! The cookies were delicious regardless.
The Recipe Rebel says: Hi Alice! When creaming together butter and sugar, you can use a paddle attachment to beat together until light and fluffy. Usually about 2-3 minutes. As far as adding in the eggs, just beat them in until everything is incorporated and smooth.
Kathryn says: I bake almost every Sunday, typically chocolate chip cookies, and this is probably by far my favorite recipe. They’re chewy, have the perfect thickness, and came out perfectly round.
The Recipe Rebel says: Hi Kathryn! So glad you enjoyed the cookies! Thank you for this review!
Debbie says: My son leaves for university this weekend. I am making up a recipe book for him. He looked through my recipes and picked his favorites. This is one of them. Thanks Ashley. I’ll also be printing a number of our favorite Instant Pot recipes as well plus I’ll give him the Recipe Rebel URL as a resource. Thanks again Ashley! Your website is amazing!
Ashley Fehr says: Thank you so much Debbie! Good luck to him!
Helen says: These are my FAVORITE!!!!!!!!!! I make them at least once a week! Thank you for everything!
The Recipe Rebel says: Hi Helen! So glad you enjoyed the recipe! Thank you for this kind review!
Megan B says: OMG. My household is crazy about these. I made them for the first time last night and they were the best cookies!! Tried them with butterscotch chips and they were the bomb.
Phil Douglas says: Thanks so much for posting this for me! The children will feast 😂😂 wanna collab? Could be sweet if not I will utilize these perfect crafting recipes still. Moms chocolate cookies bouta be dads!! Lol
The Recipe Rebel says: Haha! Love it! Thanks Phil!
Bella says: Can I use gluten-free flour, such as almond flour, instead of all-purpose flour?
The Recipe Rebel says: Hi Bella! I have not tested it with gluten-free flour, but when using almond flour, it would not be a 1:1 substitute. If you decide to experiment, I’d love to know how it turns out!
J says: Hi, these look amazing. Do you think your recipe would work with an egg replacer? We have an egg allergy at home! Thanks!
The Recipe Rebel says: Hi J! I’m guessing it should, but I haven’t tried it myself, so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!
Paula says: Hello. Would chilling the dough have an effect on the outcome of the baked cookies? I usually chill my dough but notice that you don’t have that step as part of your recipe. I try for a bigger cookie, around 3″ in diameter. Would I get that size with your instructions? Thank you.
The Recipe Rebel says: Hi Paula! I’ve not had to chill my dough for this recipe, and I’ve used a bigger scoop myself, and it came out just fine. Hope that helps!
Mayi says: Hi, 1 1/4 cup of butter is how many grams, please? I want to try this recipe. Tried your chocolate chewy cookies, and they came out awesome.
The Recipe Rebel says: Hi Mayi! Unfortunately, I don’t have the measurements in grams for some of my recipes and ingredients. You can use a kitchen scale or Google to help with the conversion. Hope you enjoy them!
Dorit says: Easy to find the conversion on Google 1 and 1/4 cups is 306 grams.
Jane says: This recipe sounds delicious! Also, what I’ve learned through the years, for softer cookies is to leave the cookies on the cookie sheet for a minute or two after I take them out of the oven.
The Recipe Rebel says: Hope you enjoy it Jane!
Barrett Waller says: Those look so gooooooooooood. I’m gonna give them a tryyyyyyyyyy.
The Recipe Rebel says: Hope you enjoy them Barrett!
Pablo Gonzales 2007 says: The cookies are perfect, very flat and very tasty. My favorite part of making them is creaming the butter, it’s a really nice workout!
The Recipe Rebel says: Hi! So glad you enjoyed the recipe! Thank you for this review!
Amber says: Can I make a cookie cake with this same recipe?
The Recipe Rebel says: Hi Amber, I haven’t attempted to make a cookie cake with this cookie recipe. If you decide to experiment with it, let me know how it goes! I do have a cookie cake recipe on the site that can easily be adjusted.
Melissa says: The video shows more than chocolate chips. Is it butterscotch and chocolate squares and chocolate chips? I read through the comments but seems I’m the only one who noticed this huge difference.
The Recipe Rebel says: Hi Melissa! I did this video and posted it to Instagram, so it is pretty new to the website. I really just used whatever I had in my cabinet! The whole point is to go crazy and use up whatever you have! Hope you enjoy them!
Oluwanifemi Adebosola Odeyemi says: I really love this. It’s a different way of baking chocolate chip cookies to me. Mine would come out full and playful. The chocolate chips would be large 😊. Super excited about this. It must have been really fun for you to do this. Kudos ♥️🧁🖌️💖💗😘.
The Recipe Rebel says: So glad you enjoyed the recipe! Thank you for this kind review!
Alice says: My cookies turned out more soft than chewy 🙁 Do you have any tips? I followed the recipe exactly. I may have overbeat the eggs though. How long would you say to beat the eggs and sugar mixture for? Also, I use a paddle attachment and not a whisk. Is that correct? Thanks! The cookies were delicious regardless.
The Recipe Rebel says: Hi Alice! When creaming together butter and sugar, you can use a paddle attachment to beat together until light and fluffy. Usually about 2-3 minutes. As far as adding in the eggs, just beat them in until everything is incorporated and smooth.
Kathryn says: I bake almost every Sunday, typically chocolate chip cookies, and this is probably by far my favorite recipe. They’re chewy, have the perfect thickness, and came out perfectly round.
The Recipe Rebel says: Hi Kathryn! So glad you enjoyed the cookies! Thank you for this review!
Debbie says: My son leaves for university this weekend. I am making up a recipe book for him. He looked through my recipes and picked his favorites. This is one of them. Thanks Ashley. I’ll also be printing a number of our favorite Instant Pot recipes as well plus I’ll give him the Recipe Rebel URL as a resource. Thanks again Ashley! Your website is amazing!
Ashley Fehr says: Thank you so much Debbie! Good luck to him!
Helen says: These are my FAVORITE!!!!!!!!!! I make them at least once a week! Thank you for everything!
The Recipe Rebel says: Hi Helen! So glad you enjoyed the recipe! Thank you for this kind review!
Megan B says: OMG. My household is crazy about these. I made them for the first time last night and they were the best cookies!! Tried them with butterscotch chips and they were the bomb.
Phil Douglas says: Thanks so much for posting this for me! The children will feast 😂😂 wanna collab? Could be sweet if not I will utilize these perfect crafting recipes still. Moms chocolate cookies bouta be dads!! Lol
The Recipe Rebel says: Haha! Love it! Thanks Phil!
Bella says: Can I use gluten-free flour, such as almond flour, instead of all-purpose flour?
The Recipe Rebel says: Hi Bella! I have not tested it with gluten-free flour, but when using almond flour, it would not be a 1:1 substitute. If you decide to experiment, I’d love to know how it turns out!
J says: Hi, these look amazing. Do you think your recipe would work with an egg replacer? We have an egg allergy at home! Thanks!
The Recipe Rebel says: Hi J! I’m guessing it should, but I haven’t tried it myself, so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!
Paula says: Hello. Would chilling the dough have an effect on the outcome of the baked cookies? I usually chill my dough but notice that you don’t have that step as part of your recipe. I try for a bigger cookie, around 3″ in diameter. Would I get that size with your instructions? Thank you.
The Recipe Rebel says: Hi Paula! I’ve not had to chill my dough for this recipe, and I’ve used a bigger scoop myself, and it came out just fine. Hope that helps!
Mayi says: Hi, 1 1/4 cup of butter is how many grams, please? I want to try this recipe. Tried your chocolate chewy cookies, and they came out awesome.
The Recipe Rebel says: Hi Mayi! Unfortunately, I don’t have the measurements in grams for some of my recipes and ingredients. You can use a kitchen scale or Google to help with the conversion. Hope you enjoy them!
Dorit says: Easy to find the conversion on Google 1 and 1/4 cups is 306 grams.
Jane says: This recipe sounds delicious! Also, what I’ve learned through the years, for softer cookies is to leave the cookies on the cookie sheet for a minute or two after I take them out of the oven.
The Recipe Rebel says: Hope you enjoy it Jane!
Barrett Waller says: Those look so gooooooooooood. I’m gonna give them a tryyyyyyyyyy.
The Recipe Rebel says: Hope you enjoy them Barrett!
Pablo Gonzales 2007 says: The cookies are perfect, very flat and very tasty. My favorite part of making them is creaming the butter, it’s a really nice workout!
The Recipe Rebel says: Hi! So glad you enjoyed the recipe! Thank you for this review!
Amber says: Can I make a cookie cake with this same recipe?
The Recipe Rebel says: Hi Amber, I haven’t attempted to make a cookie cake with this cookie recipe. If you decide to experiment with it, let me know how it goes! I do have a cookie cake recipe on the site that can easily be adjusted.
Melissa says: The video shows more than chocolate chips. Is it butterscotch and chocolate squares and chocolate chips? I read through the comments but seems I’m the only one who noticed this huge difference.
The Recipe Rebel says: Hi Melissa! I did this video and posted it to Instagram, so it is pretty new to the website. I really just used whatever I had in my cabinet! The whole point is to go crazy and use up whatever you have! Hope you enjoy them!
Oluwanifemi Adebosola Odeyemi says: I really love this. It’s a different way of baking chocolate chip cookies to me. Mine would come out full and playful. The chocolate chips would be large 😊. Super excited about this. It must have been really fun for you to do this. Kudos ♥️🧁🖌️💖💗😘.
The Recipe Rebel says: So glad you enjoyed the recipe! Thank you for this kind review!
I am thrilled to share this amazing recipe with you all today! These cookies are an absolute delight and I guarantee they will become your new favorite. Trust me, I’ve made them countless times and they never disappoint!
Let me tell you, these cookies are soft, chewy, and absolutely scrumptious. They have the perfect balance of sweetness and flavor, making them perfect for any occasion. And the best part? You can make a batch of 50 cookies with just one recipe! So you’ll have plenty to enjoy and share with your loved ones.
Now, let me share some feedback from others who have tried these cookies. Helen couldn’t contain her excitement and exclaimed, “Thank You! Thank You! THANK YOU!!! THESE ARE OFFICIALLY MY NEW GO TO COOKIES!!” And she’s not the only one who loved them. Karolina Bobek’s children adore these cookies and GiGi Eats thinks they are utter perfection!
Even young bakers like Sharilee Ensz, who is only 14 years old, had great success with this recipe. She made a few adjustments based on the ingredients she had, but the cookies still turned out amazing. Sharilee shared, “I’m 14. just made the choco chip cookies! they are the best things iv ever made. they turned out sooo good. we’re going to serve them for refreshments at church tonight. i only made a minor change (because we didnt have the right ingred.) 🙂 i did a gob of mini semi sweet chips! and i made a half recipe. I DIDNT OVER BAKE!!!!!!!! bravooooo:) thanks for this yummy recipe!!!”
Isn’t it wonderful to see how these cookies bring joy to so many people? It’s truly heartwarming. I’m so glad that Katie, Sharilee, Karolina, Helen, and many others have enjoyed these cookies. And I hope you will too!
So go ahead, gather your ingredients, and get ready to bake the most delicious cookies you’ve ever tasted. Trust me, you won’t be disappointed!
Introduction
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Providing relatable examples can further enhance the appeal of the article. By incorporating scenarios and experiences that this age group can connect with, the content becomes more relevant and relatable. This approach helps to maintain the audience’s interest and ensures that the essential meaning of the article is retained.
Conclusion
In conclusion, transforming an article to resonate with the 45-65 age group requires a friendly and easy-to-understand tone. By using clear and concise language, incorporating visual appeal, and providing relatable examples, the content becomes engaging and appealing to this audience persona. Remember, the essential meaning of the article must always be kept intact while enhancing its appeal.
