{"id":"6fce7606-5d58-4c18-82a9-cdafb37063bb","url":"https://recipestripper.com/recipes/6fce7606-5d58-4c18-82a9-cdafb37063bb","source_url":"https://www.sweetish.co/blog/moms-chocolate-chip-cookies-this-recipe-goes-back-4-generations-cookie-pops","title":"mom's chocolate chip cookies","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20250824072309id_/https://www.sweetish.co/blog/moms-chocolate-chip-cookies-this-recipe-goes-back-4-generations-cookie-pops","original_url":"https://www.sweetish.co/blog/moms-chocolate-chip-cookies-this-recipe-goes-back-4-generations-cookie-pops","captured_at":"2025-08-24T07:23:09.000Z"},"ingredients":[{"text":"1  pound / 4 sticks / 2 cups / 454g salted butter (room temperature* see bakers notes if you need to bring it to room temperature)","item":"/ 4 sticks / 2 cups / 454g salted butter","quantity":1,"unit":"lb","preparation":"room temperature* see bakers notes if you need to bring it to room temperature"},{"text":"1 ½ cups / 300g granulated sugar","item":"/ 300g granulated sugar","quantity":1.5,"unit":"cup"},{"text":"2 cups / 440g brown sugar (packed)","item":"/ 440g brown sugar","quantity":2,"unit":"cup","preparation":"packed"},{"text":"3 eggs (preferably pasture raised)","item":"eggs","quantity":3,"preparation":"preferably pasture raised"},{"text":"1 tablespoon vanilla","item":"vanilla","quantity":1,"unit":"tbsp"},{"text":"6 cups / 750g all purpose flour  ((buy a high quality, organic all purpose flour if you can, spelt flour also works beautifully - but yields a more delicate cookie)","item":"/ 750g all purpose flour","quantity":6,"unit":"cup","preparation":"(buy a high quality, organic all purpose flour if you can, spelt flour also works beautifully - but yields a more delicate cookie"},{"text":"1 ½ teaspoons kosher salt","item":"kosher salt","quantity":1.5,"unit":"tsp"},{"text":"1 ½ teaspoons baking soda","item":"baking soda","quantity":1.5,"unit":"tsp"},{"text":"23 ounces  / 652g dark chocolate chips, or disks, or a mix of both ((friends in the states - this is two, 11.5 ounce bags of chocolate chips) (see resources for recommended brands) )","item":"/ 652g dark chocolate chips, or disks, or a mix of both ((friends in the states - this is two, 11.5 ounce bags of chocolate chips) (see resources for recommended brands) )","quantity":23,"unit":"oz"},{"text":"colorful candies (for pressing into the tops of the cookies, optional (see resources for recommended candies))","item":"colorful candies (for pressing into the tops of the cookies","preparation":"optional (see resources for recommended candies))"},{"text":"course flaky sea salt (optional, for sprinkling on top)","item":"course flaky sea salt","preparation":"optional, for sprinkling on top"}],"instructions":[{"number":1,"text":"If you are baking these right away, preheat the oven to 350 F / 180 C and line a baking sheet with parchment paper. I recommend chilling the dough overnight - or at least for a few hours, before baking. The dough only gets better with time. See bakers notes for more tips."},{"number":2,"text":"Measure out all ingredients. Put all dry ingredients (flour, salt, baking soda) together in a big bowl. Eggs + vanilla in another bowl. Butter + sugars in your electric mixing bowl. Chocolate chips measured and set aside."},{"number":3,"text":"Using a standing electric mixer, beat together butter and sugars for about 8 minutes. The mixture should be light and fluffy. Scrape down the sides and bottom of the bowl. (bakers tip! Do not skimp on the beat time here - it’s super important that the butter + flour gets time to blend together!)"},{"number":4,"text":"Slowly add your eggs + vanilla. Whip together for another 5-7 minutes."},{"number":5,"text":"Slowly add all dry ingredients - adding about 1 cup of the dry mixture at a time. bakers tip - I usually have my mixer on super low (the “stir” setting on a Kitchenaid)"},{"number":6,"text":"Scrape down the sides + bottom of the bowl after you add your dry ingredients, making sure it’s all mixed together."},{"number":7,"text":"Once the flour mixture has all been incorporated, put your mixer on low and add chocolate chips + disks ."},{"number":8,"text":"Chill dough overnight, tightly wrapped. (I like to take my dough out of the mixing bowl, wrap it in parchment paper and keep it in a ziplock bag)."},{"number":9,"text":"Bake at 350 F / 180 C and line a baking sheet with parchment paper. If making cookie-pops, form dough balls and stick a popsicle stick all the way through the cookie ball - you want the stick going all the way through to the top of the dough ball - just make sure the stick isn’t sticking out. Does that make sense?"},{"number":10,"text":"bakers tip - make the dough balls about 50-80g in weight, or about 2-3 tablespoons.\nPress colorful candies and sprinkle some flaky sea salt on top of each dough ball. (This is optional!)"},{"number":11,"text":"If making cookie-pops (cookies on a stick) space the cookies on the baking sheet accordingly, you don’t want any sticks touching other dough balls."},{"number":12,"text":"Bake for 12-15 minutes, or until edges of the cookies are golden brown."},{"number":13,"text":"Make sure the cookies cool for at least 10 minutes before serving - probably a bit longer. If the cookies are too warm, they’ll fall right off the popsicle stick."},{"number":14,"text":"Cookies keep tightly wrapped for about 5 days in the fridge tightly wrapped before getting wonky and keep for about 1 month (fully baked) in the freezer."}],"date_published":"2026-10-31T02:55:30.425946+00:00","date_modified":"2026-10-31T02:55:30.425946+00:00"}