Mama Tee’s Chocolate Chip Cookies

These are the chocolate chip cookies you’ll crave again and again! Mama Tee’s classic recipe combines buttery dough, a mix of brown and granulated sugars, and plenty of chocolate chips for cookies that are chewy in the center with perfectly crisp edges. A sprinkle of coarse salt on top takes them to the next level. Simple to make, freezer-friendly, and always a crowd-pleaser! Bake up a batch for family, friends, or just because you deserve a treat!

Yield: 24 medium or 16 large cookies
Prep Time: 15 minutes (plus optional chill time)
Bake Time: 10–14 minutes per batch
Special Equipment: Baking sheets, parchment paper, large mixing bowl, hand or stand mixer (optional), cookie scoop (optional), wire cooling rack

Ingredients

• 3 cups all-purpose flour (375 g)

• 1 teaspoon baking soda

• ¼ teaspoon baking powder

• 1 teaspoon salt

• 1 cup unsalted butter, room temperature (227 g)

• 1 ½ cups light brown sugar, packed (300 g)

• ½ cup granulated sugar (100 g)

• 2 large eggs, room temperature

• 1 tablespoon vanilla extract

• 2 to 3 cups chocolate chips and/or chunks (340–510 g), your choice of mix

• coarse salt, for sprinkling (optional)

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a bowl, whisk together all-purpose flour, baking soda, baking powder, and salt; set aside.

3. In a large bowl, cream butter with light brown sugar and granulated sugar until light and slightly fluffy, about 2 minutes.

4. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined; do not overmix.

6. Fold in the chocolate chips and/or chunks by hand so the dough stays tender.

7. Scoop dough into balls (about 1.5 tablespoons for medium cookies), spacing at least 2 inches apart. Optional: press a few extra chocolate chips on top of each ball.

8. Bake 10-14 minutes, until edges are lightly golden and centers still look slightly soft. Rotate the sheet halfway through if your oven has hot spots.

9. Remove from oven, sprinkle with coarse salt if desired, let sit on the baking sheet 2-3 minutes, then transfer to a cooling rack to finish setting.