Grandma Ann's Chocolate Chip Cookies are soft and fluffy inside with crisp, golden edges and plenty of chocolate chips. Made with margarine (yes, we like it better than butter in these) and a little baking powder alongside the baking soda, this is by far my favorite chocolate chip cookie recipe, ever.
“Grandma Ann” isn’t my grandma at all actually. She is my brother-in-law's mom, and she was so kind to share it with me and since it means so much to me, it deserves a place here on the blog, with ALL the credit to her.
If you enjoy trying different styles of chocolate chip cookies, my big fat chewy chocolate chip cookies are another option when you're in the mood for a larger cookie.
The Little Details in Grandma Ann's Recipe
She uses margarine instead of butter and adds ¼ teaspoon of baking powder along with the baking soda. Once the wet ingredients are beaten together, the dry ingredients get stirred in by hand.
The other detail to watch is how they look coming out of the oven. The edges should be golden brown, while the tops still look light and puffy – not wet, or they’ll be underbaked. You don't need to wait for the entire cookie to turn golden. That’s what creates that soft fluffy center and crisp edge.
FAQs
Start checking at 9 minutes. Look for golden-brown edges and light, puffy tops. Grandma Ann's baking time is 9-12 minutes, but the size of your scoops can affect the timing.
You can but only use a mixer to beat the margarine, sugars, and vanilla until creamy, then beat in the eggs. Switch to a spoon or sturdy spatula when adding the dry ingredients. Stir just until the flour is incorporated, then stir in the chocolate chips.
Let the cookies cool completely, then keep them in an airtight container at room temperature. For longer storage, place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper. Thaw at room temperature before serving.
Ingredients
See the recipe card below for the printable ingredient list and instructions.
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder - This is in addition to the baking soda.
- 1 teaspoon salt
- 1 cup margarine, softened - Grandma Ann uses margarine in this recipe.
- ¾ cup granulated sugar
- ¾ cup firmly packed brown sugar - Pack it into the measuring cup before adding it.
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk chocolate chips – More if you prefer but we prefer more cookie than chips
Instructions
- Preheat the oven to 375°F. Have your ungreased cookie sheets ready.
- Combine the dry ingredients. In a small bowl, stir together the flour, baking soda, baking powder, and salt.
- Beat the wet ingredients. In a large bowl, beat the softened margarine, granulated sugar, brown sugar, and vanilla until creamy.
- Add the eggs. Beat the eggs into the creamed mixture.
- Stir in the flour mixture. Put the mixer aside. Gradually add the dry ingredients to the wet ingredients, stirring by hand until the flour is incorporated.
- Add the chocolate chips. Stir until they're distributed throughout the dough.
- Scoop the dough. Drop evenly sized scoops onto the ungreased cookie sheets, leaving about 2 inches between them.
- Bake for 9-12 minutes. Look for golden-brown edges with tops that still look light and puffy.
- Let the cookies cool. Leave them on the baking sheet until they're firm enough to lift, then transfer them to a wire rack.
Tips
- Pay attention to the edges. They're your cue to check for doneness while the tops are still light.
- Keep the scoops consistent. Cookies of similar size will bake more evenly on the same pan.
- Stir gently once the flour goes in. Stop when you no longer see dry flour, then stir in the chocolate chips.
- Let the cookie sheets cool between batches. Scoop the next round of dough onto a cool sheet so it doesn't begin spreading on a hot pan.
More Recipes
For another batch of cookies or a different way to enjoy chocolate chips, try these:
- Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Sugar Cookies
- Monster Cookies
- Chocolate Chip Cookie Pie
Recipe
Grandma Ann's Chocolate Chip Cookies
Equipment
- mixing bowls
- electric mixer
- Spoon or spatula
- Cookie Scoop
- Cookie sheets
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon salt
- 1 cup margarine softened
- ¾ cup granulated sugar
- ¾ cup brown sugar firmly packed
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 375°F. Have ungreased cookie sheets ready.
- In a small bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, beat the softened margarine, granulated sugar, brown sugar, and vanilla until creamy. Beat in the eggs.
- Using a spoon or spatula, gradually stir the dry ingredients into the wet ingredients just until incorporated. Stir in the chocolate chips.
- Scoop evenly sized portions of dough onto the ungreased cookie sheets, leaving about 2 inches between them.
- Bake for 9-12 minutes, or until the edges look golden brown and the tops look light and puffy. Start checking at 9 minutes; the baking time will depend on the size of your scoops.
- Let the cookies rest on the cookie sheet until firm enough to lift, then transfer them to a wire rack to cool.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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