My dear mother is famous for making the absolute BEST chocolate chip cookies ever. They have the texture to rival any bakery cookie. In fact, I think they’re better than any bakery cookie I’ve ever had. She has a special trick to make the cookies perfectly chunky and soft on the inside / crispy on the outside. With her permission, I’m about to reveal her secret so you, too, can make these chunky delights.

Ingredients

2-3/4 cups flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 cup milk chocolate chips
1 cup dark chocolate chips
- Note: My mom’s original recipe calls for 2 cups of milk chocolate chips, but I slightly modified it to add half milk and half dark.

Instructions

Using a stand mixer or hand held mixer, combine butter, sugar, brown sugar, and vanilla extract. Beat until creamy. Beat in eggs one at a time.
In a separate bowl, whisk together flour, salt, and baking soda. With mixer speed on low, gradually add the dry ingredients to the wet ingredients. Once blended, turn off mixer and stir in chocolate chips by hand.
Cover the dough with plastic wrap and refrigerate for one hour before baking.
Preheat oven to 325°F.
Use a large heaping tablespoon of dough per cookie. Now, the most important part of the recipe—pile the dough up TALL and place each cookie about 2 inches apart on a parchment paper lined cookie sheet (I usually fit 8 cookies per sheet).
- Note: Piling the dough up tall rather than rolling it into a ball makes the cookie chunky, soft on the inside, and a slight crisp on the outside—as the dough melts down into the base of the cookie instead of melting into a flat pancake-like cookie. This is the special trick for the perfect cookie.

Bake cookies at 325°F for 12-14 minutes, or until edges and tops begin to turn golden brown. Let the cookies cool on a wire rack for 10 minutes before indulging.

This recipe makes about 20 cookies, depending on how big you make them (I like to make mine on the larger side). But you might want to double the recipe, cause these babies go FAST!

Mom's Perfect Chocolate Chip Cookies

Yield: 20 cookies

Author: Pam Wallem

Prep time: 20 MCook time: 14 MTotal time: 34 M

Ingredients:

2-3/4 cups flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 cup milk chocolate chips
1 cup dark chocolate chips
Note: My mom’s original recipe calls for 2 cups of milk chocolate chips, but I slightly modified it to add half milk and half dark.

Instructions:

Using a stand mixer or hand held mixer, combine butter, sugar, brown sugar, and vanilla extract. Beat until creamy. Beat in eggs one at a time.
In a separate bowl, whisk together flour, salt, and baking soda. With mixer speed on low, gradually add the dry ingredients to the wet ingredients. Once blended, turn off mixer and stir in chocolate chips by hand.
Cover the dough with plastic wrap and refrigerate for one hour before baking.
Preheat oven to 325°F.
Use a large heaping tablespoon of dough per cookie. Now, the most important part of the recipe—pile the dough up TALL and place each cookie about 2 inches apart on a parchment paper lined cookie sheet (I usually fit 8 cookies per sheet).
Note: Piling the dough up tall rather than rolling it into a ball makes the cookie chunky, soft on the inside, and a slight crisp on the outside—as the dough melts down into the base of the cookie instead of melting into a flat pancake-like cookie. This is the special trick for the perfect cookie.
Bake cookies at 325°F for 12-14 minutes, or until edges and tops begin to turn golden brown. Let the cookies cool on a wire rack for 10 minutes before indulging.
This recipe makes about 20 cookies, depending on how big you make them (I like to make mine on the larger side). But you might want to double the recipe, cause these babies go FAST!