Chocolate chip cookies are one of those timeless recipes that almost every baker has tried at least once. Yet, for many, the result can be disappointing: cookies that spread too thin, turn crispy instead of soft, or just don’t have that chewy bite we crave.
Neighbor Judy’s version solves all those frustrations. These cookies are soft, slightly puffy, rich in flavor, and almost impossible to resist. By skipping white sugar and relying on brown sugar alone, they carry a warm, caramel-like sweetness that pairs beautifully with semi-sweet chocolate. The result? A batch of cookies that’s just the right balance of chewy and tender.
Whether you’re baking for a crowd, making treats for kids, or just whipping up a batch for yourself, this recipe is destined to become a household favorite.
Why You’ll Love This Cookie Recipe
Soft and Puffy, Not Flat
These cookies don’t spread thin. Thanks to the perfect balance of flour, butter, and brown sugar, you’ll get cookies with height and chew.
Rich, Caramel-Like Flavor
Brown sugar does more than sweeten—it adds depth and moisture, creating that unforgettable cookie flavor.
Foolproof and Beginner-Friendly
The recipe uses simple pantry staples and straightforward steps. Even if you’re new to baking, you’ll get excellent results.
Endless Customization
Add nuts, swap chocolate types, or experiment with mix-ins like coconut or butterscotch chips. This recipe is a flexible base.
Perfect for Any Occasion
From lunchbox treats to holiday trays, these cookies are a universal crowd-pleaser.
Ingredients You’ll Need
- 1 stick (½ cup) salted butter, softened
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 bag (12 oz) semi-sweet chocolate chips
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup white chocolate chips for variety
- A sprinkle of flaky sea salt on top before baking
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats for easy cleanup and even baking.
Cream Butter and Sugar
In a large bowl, cream the softened butter and brown sugar until smooth and fluffy. Using a hand mixer or stand mixer works best, but you can do it by hand with extra effort.
Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract. This ensures everything binds together for a silky dough.
Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, and sea salt. Slowly fold the dry mixture into the wet mixture. Don’t overmix—stop as soon as the dough comes together.
Add Chocolate Chips
Stir in the chocolate chips (and nuts, if using) until evenly distributed.
Scoop and Bake
Drop spoonfuls of dough onto prepared sheets. Space them apart to allow for slight spreading. Bake for 8–9 minutes, or until the tops are golden but still soft in the middle.
Cool and Enjoy
Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire rack. This helps them set while staying chewy.
Tips for Perfect Chocolate Chip Cookies
- Use Room Temperature Ingredients: Soft butter and room-temp eggs mix more evenly, giving better texture.
- Don’t Overmix: Overworking the dough toughens cookies. Mix until just combined.
- Chill for Thicker Cookies: If you want extra height, chill the dough for 30 minutes before baking.
- Adjust Baking Time: For gooey cookies, pull them at 8 minutes. For crispier edges, go closer to 9–10.
- Experiment with Chocolate: Mix semi-sweet with milk or dark chocolate chips for layered flavor.
- Add a Finishing Touch: Sprinkle flaky sea salt on warm cookies to enhance sweetness and balance.
Serving Suggestions
- Classic Combo: Pair with a cold glass of milk for nostalgia in every bite.
- Ice Cream Sandwiches: Place vanilla or coffee ice cream between two cookies for a decadent dessert.
- Gift Treats: Wrap in parchment and tie with ribbon—perfect for holiday gifts or thank-you treats.
- Party Platter: Combine with brownies, blondies, or fruit for a dessert board.
The Science Behind This Recipe
Understanding why these cookies work so well makes it easier to replicate success every time:
- Brown Sugar Advantage: White sugar makes cookies spread more, while brown sugar (with molasses) retains moisture, leading to chewiness.
- Butter Temperature: Softened butter holds air when creamed with sugar, helping cookies puff slightly instead of flattening.
- Baking Soda: A small amount gives lift and prevents dense, flat results.
- Short Bake Time: Removing cookies before they’re fully set keeps centers soft while edges firm up on the pan.
Variations to Try
- Nut Lover’s Version: Add chopped walnuts, pecans, or even macadamia nuts for crunch.
- Double Chocolate: Mix cocoa powder into the flour and use white chocolate chips.
- Oatmeal Twist: Replace ½ cup of flour with rolled oats for a heartier bite.
- Holiday Special: Stir in crushed candy canes or toffee bits for festive flair.
Make-Ahead and Storage
- Refrigerate the Dough: Store covered dough in the fridge for up to 48 hours before baking.
- Freeze Cookie Dough: Scoop onto a tray, freeze until solid, then transfer to a bag. Bake directly from frozen—just add 2 minutes to the time.
- Storing Cookies: Keep baked 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
Can I use unsalted butter instead of salted?
Yes! Just add an extra ¼ teaspoon of salt to balance flavors.
Can I swap dark brown sugar for light brown sugar?
Definitely. Dark brown sugar gives deeper, more molasses-forward flavor.
Why are my cookies still flat?
Possible causes: melted butter, too little flour, or overmixing. Ensure your butter is softened, not melted, and measure flour carefully.
Can I make the cookies bigger?
Yes. Use a 2-tablespoon scoop for bakery-style cookies, but extend baking time by 2–3 minutes.
Can I add mix-ins besides chocolate chips?
Absolutely—try butterscotch chips, peanut butter chips, or dried cranberries for variety.
Final Thoughts
Neighbor Judy’s Chocolate Chip Cookies are everything a homemade cookie should be: chewy, soft, golden, and filled with gooey chocolate. They’re proof that the simplest recipes are often the best. With a few key tweaks—like using only brown sugar and chilling the dough—you’ll never suffer through flat cookies again.
So, grab that mixing bowl, preheat your oven, and bake a batch of these foolproof cookies. Whether you enjoy them fresh from the oven with milk, stack them high on a party platter, or gift them to friends, these cookies are guaranteed to spread joy with every bite.