Step 1: Preheat
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Cream Butter & Sugar
In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
This step is key for cookies that puff instead of spreading.
Step 3: Add Eggs & Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract until smooth.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Step 5: Make the Dough
Gradually mix the dry ingredients into the wet ingredients just until combined.
Fold in the chocolate chips. Do not overmix.
Step 6: Bake
Scoop dough into rounded tablespoons and place 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, or until edges are lightly golden and centers look slightly soft.
Step 7: Cool
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.
✨ Why This Recipe Works
Brown sugar adds moisture and structure for thicker cookies
Softened butter (not melted) prevents excessive spreading
No white sugar = richer flavor and better texture
Proper creaming adds air for puffiness
🔄 Variations
Add 1 cup chopped walnuts or pecans
Use dark chocolate chips for deeper flavor
Chill dough 30 minutes for even thicker cookies
Sprinkle flaky sea salt on top before baking
📦 Storage
Store cookies in an airtight container at room temperature for up to 5 days.
They also freeze beautifully for up to 3 months.
❓ Frequently Asked Questions (FAQs)
Why did my cookies spread too much before?
Melted butter, white sugar, or warm dough can cause cookies to spread excessively.
Can I chill the dough?
Yes. Chilling for 30–60 minutes makes the cookies even thicker.
Can I use salted butter?
Yes, just reduce the added salt to ¼ teaspoon.
Can I make these chewy or crisp?
Bake slightly less for chewy cookies or 1–2 minutes longer for crisp edges.
Why no white sugar?
Brown sugar alone gives better structure, moisture, and flavor without flat cookies.
🥰 Final Thoughts
Neighbor Judy knew exactly what she was doing. These cookies are soft, puffy,
rich, and perfectly shaped—no disappointment, no flat cookies, just pure chocolate chip perfection.
This is officially my forever recipe.
