There’s something magical about homemade cookies, especially when they’re made by Grandma. These chocolate chip cookies are no exception—soft, chewy, and packed with melty chocolate goodness. The secret? A combination of butter, brown sugar, and a touch of love! Freezing the dough overnight takes the flavor and texture to the next level, giving you bakery-quality cookies every time.
Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
How to Make Grandma’s Chocolate Chip Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Gather your ingredients and set up your mixing station.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is smooth and fluffy.
Step 3: Add Wet Ingredients
Beat in the eggs one at a time. Stir in the vanilla extract for a burst of flavor.
Step 4: Activate Baking Soda
Dissolve the baking soda in 2 teaspoons of hot water. This ensures even distribution and helps the cookies rise beautifully. Add it to the batter along with the salt.
Step 5: Add Dry Ingredients and Mix-ins
Gradually stir in the flour until the dough comes together. Fold in the semisweet chocolate chips (and nuts, if desired) for that signature chocolatey goodness.
Step 6: Chill (Optional for Best Results)
For the ultimate flavor and texture, freeze the dough overnight or chill in the fridge for at least 2 hours. This step enhances the cookie structure and creates a chewier texture.
Step 7: Shape and Bake
Drop spoonfuls of dough (about 1–2 tablespoons each) onto ungreased baking sheets, leaving space between them. Bake in the preheated oven for 10–14 minutes, or until the edges are golden brown but the centers remain slightly soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm with a glass of milk or your favorite beverage.
Why This Recipe Works
Softened Butter: Creaming the butter with sugars aerates the mixture, creating a light, fluffy dough that results in tender cookies.
Brown Sugar: Packed with molasses, brown sugar adds moisture and a rich, caramel-like flavor.
Hot Water Baking Soda Mix: Dissolving the baking soda ensures even distribution and prevents clumping.
Freezing Overnight: This step solidifies the fats and allows the flavors to meld, giving the cookies a bakery-style texture.
Tips for Success
Use Quality Ingredients: High-quality butter, vanilla, and chocolate chips make all the difference.
Don’t Overbake: The cookies continue to cook as they cool on the baking sheet. Take them out when the edges are golden, and the centers are slightly underbaked.
Mix-Ins: Add chopped nuts, dried fruit, or white chocolate chips for variety.
Storage Suggestions
Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
Freezing Dough: Roll the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
Freezing Baked Cookies: Wrap individual cookies in plastic wrap and store in a freezer-safe bag for up to 3 months.
Grandma’s Chocolate Chip Cookies are more than a dessert; they’re a heartfelt tradition. Every bite is a reminder of cozy kitchens, warm ovens, and love-filled moments. Give them a try—you’ll see why they’re unforgettable!