Grandmas Chocchip Delights – The Delish Recipe

These chewy treats are a staple of childhood memories, bringing warmth and comfort to anyone who takes a bite. Soft, golden, and bursting with semi-sweet chocolate chips, Grandma’s Chocchip Delights are a classic recipe that will transport you back to a simpler time, filled with love and sweet treats.

Ready Time

45 mins

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the dry ingredients (flour mixture) until just combined, being careful not to overmix. Stir in the chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You should end up with 10 delicious cookies, perfect for snacking or sharing!

Notes

Make sure to use room temperature butter for the best results. If using a silicone mat, reduce the oven temperature by 25°F (15°C) to prevent over-browning.

Don’t overmix the dough, as it can lead to tough cookies.

Chill the dough for at least 30 minutes if you find it too sticky to work with. For a chewier cookie, bake for 9 minutes.

For a crisper cookie, bake for 12-13 minutes.

You can store the cookies in an airtight container at room temperature for up to 5 days. To freeze, place the cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months.