mom's chocolate chip cookies
Recipe: https://recipestripper.com/recipes/6fce7606-5d58-4c18-82a9-cdafb37063bb
Original source: https://www.sweetish.co/blog/moms-chocolate-chip-cookies-this-recipe-goes-back-4-generations-cookie-pops
Archived source: https://web.archive.org/web/20250824072309id_/https://www.sweetish.co/blog/moms-chocolate-chip-cookies-this-recipe-goes-back-4-generations-cookie-pops (captured 2025-08-24T07:23:09.000Z)

Ingredients
- 1  pound / 4 sticks / 2 cups / 454g salted butter (room temperature* see bakers notes if you need to bring it to room temperature)
- 1 ½ cups / 300g granulated sugar
- 2 cups / 440g brown sugar (packed)
- 3 eggs (preferably pasture raised)
- 1 tablespoon vanilla
- 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)
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons baking soda
- 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) )
- colorful candies (for pressing into the tops of the cookies, optional (see resources for recommended candies))
- course flaky sea salt (optional, for sprinkling on top)

Instructions
1. 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.
2. 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.
3. 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!)
4. Slowly add your eggs + vanilla. Whip together for another 5-7 minutes.
5. 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)
6. Scrape down the sides + bottom of the bowl after you add your dry ingredients, making sure it’s all mixed together.
7. Once the flour mixture has all been incorporated, put your mixer on low and add chocolate chips + disks .
8. 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).
9. 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?
10. bakers tip - make the dough balls about 50-80g in weight, or about 2-3 tablespoons.
Press colorful candies and sprinkle some flaky sea salt on top of each dough ball. (This is optional!)
11. 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.
12. Bake for 12-15 minutes, or until edges of the cookies are golden brown.
13. 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.
14. 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.