Ingredients
1 stick (½ cup) salted butter, softened
2 cups light brown sugar, packed
2 large eggs, room temperature
1½ teaspoons vanilla extract
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon sea salt
1 (12-ounce) bag semi-sweet chocolate chips
Instructions
Prepare the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
Cream the Butter and Brown Sugar
In a large mixing bowl, beat the softened butter and light brown sugar together for 2–3 minutes, until light, creamy, and well combined. The brown sugar adds moisture and helps create soft, chewy cookies with a rich caramel flavor.
Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture is smooth and fully incorporated.
Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and sea salt until evenly combined.
Gradually add the dry ingredients to the butter mixture, mixing on low speed just until no dry flour remains. Avoid overmixing to keep the cookies soft and tender.
Fold in the Chocolate Chips
Using a spatula or wooden spoon, gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
For thicker cookies, cover the dough and chill it in the refrigerator for 30–60 minutes before baking.
Shape the Cookies
Using a teaspoon or a small cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for slight spreading.
You can make the cookies larger or smaller depending on your preference. If making larger cookies, increase the baking time by 1–3 minutes.
Bake
Bake for 8–9 minutes, or until the edges are lightly golden and the tops are just beginning to brown. The centers should still look slightly soft.
Do not overbake. The cookies will continue cooking from the residual heat while they rest on the baking sheet.
Cool
Leave the cookies on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely. This helps them finish setting while staying soft and chewy inside.
Description
Neighbor Judy’s Chocolate Chip Cookies are thick, soft, and wonderfully chewy with rich brown sugar flavor and plenty of melty chocolate chips. Unlike many traditional recipes that spread into thin cookies, this version bakes up with a slightly puffy center and tender texture, making every bite rich, buttery, and satisfying.
Made without granulated sugar, these cookies have a deeper caramel-like sweetness and remain soft for days, making them perfect for holiday baking, cookie exchanges, lunchbox treats, or enjoying fresh from the oven with a cold glass of milk.
Pro Tips for Best Results
Use room-temperature butter and eggs for a smooth, evenly mixed dough.
Measure the flour accurately to avoid dense cookies.
Chill the dough before baking if you prefer even thicker cookies.
Do not overbake—the cookies should still look slightly underdone in the center when removed from the oven.
Press a few extra chocolate chips onto the tops before baking for a beautiful bakery-style appearance.
Variations
Use dark chocolate or milk chocolate chips instead of semi-sweet.
Add chopped pecans or walnuts for extra crunch.
Mix in toffee bits for a buttery caramel flavor.
Sprinkle flaky sea salt over the warm cookies for a sweet-and-salty finish.
Replace part of the chocolate chips with white chocolate chips for a delicious variation.
Nutritional Information
Prep Time: 15 minutes
Bake Time: 8–9 minutes
Total Time: 25 minutes
Servings: About 30 cookies
Approximate per cookie:
Calories: 170 kcal
Protein: 2 g
Carbohydrates: 24 g
Fat: 8 g
Conclusion
Neighbor Judy’s Chocolate Chip Cookies are the perfect homemade treat for anyone who loves soft, thick, bakery-style cookies with rich brown sugar flavor and gooey chocolate chips. Easy to make and consistently delicious, this timeless recipe delivers chewy centers, lightly crisp edges, and the comforting taste of classic homemade cookies in every bite.