Neighbor Judy’s Perfect Chocolate Chip Cookies

Finally—a chocolate chip cookies that stays thick, doesn’t flatten, and delivers that nostalgic, bakery-style puffiness we all crave! Unlike the Toll House recipe, this version skips white sugar entirely, relying on brown sugar for chewiness, and uses a smart flour ratio to prevent spreading. Your neighbor Judy nailed it!

Why This Recipe Works

No spread! – Thick, soft centers with slight crisp edges
All butter (no Crisco) – Rich flavor without greasiness
Brown sugar only – Extra chew and caramel depth
No chilling needed – Ready to bake in 10 minutes

Ingredients

• ½ cup (1 stick) salted butter, softened (or unsalted + ¼ tsp salt)
• 2 cups light brown sugar, packed
• 2 large eggs
• 1½ tsp vanilla extract
• 2½ cups all-purpose flour (spoon & leveled)
• 1 tsp baking soda
• ½ tsp sea salt (skip if using salted butter)
• 1 (12 oz) bag semi-sweet chocolate chips

Step-by-Step Instructions

1. Cream Butter & Sugar

1. Beat butter and brown sugar on medium speed for 2–3 minutes until fluffy (don’t overmix—just until no sugar grit remains).

2. Add Eggs & Vanilla

2. Mix in eggs one at a time, then vanilla. Scrape the bowl.

3. Dry Ingredients

3. Whisk flour, baking soda, and salt in a separate bowl.
4. Gradually add to wet ingredients on low speed until just combined.

4. Chocolate Chips

5. Fold in chocolate chips by hand (reserve a handful for topping).

5. Bake

6. Drop 1½-tbsp balls onto a parchment-lined sheet (no flattening!).
7. Bake at 350°F (175°C) for 8–9 minutes until tops are barely golden (centers will look underdone).
8. Let cool 5 minutes on the sheet—they’ll firm up perfectly!

Pro Tips for Judy’s Method

Butter temp matters: Softened but not melty (~65°F). Press your finger into it—it should leave a slight indentation.
Pack brown sugar tightly into measuring cups for accuracy.
Underbake slightly: Cookies continue cooking on the hot sheet.
For extra thickness: Roll dough into tall balls (like golf balls).

Why These Don’t Spread Like Toll House

• Higher flour ratio: 2½ cups vs. Toll House’s 2¼ cups.
• No white sugar: Brown sugar’s moisture keeps cookies tender but structured.
• Proper creaming: Over-creaming butter/sugar = flat cookies. Judy’s method stops at “fluffy,” not “airy.”

Variations

• Sea salt sprinkle: Add flaky salt post-bake for contrast.
• Chopped chocolate: Use a mix of chips and chunks for gooey pockets.
• Nutty version: Add 1 cup toasted pecans or walnuts.

Storage & Freezing

• Room temp: Store in an airtight container for 5 days.
• Freeze dough: Portion into balls, freeze on a tray, then bag. Bake from frozen (+1 minute).
• Freeze baked: Layer between parchment for up to 3 months.

FAQ

Can I use dark brown sugar?
Yes, but cookies will be denser with a stronger molasses taste.

Why no baking powder?
Baking soda alone gives a denser, chewier texture (Judy’s secret!).

My dough is crumbly!
Add 1 tbsp milk or knead lightly with hands.

Final Thoughts

This is the anti-Toll House recipe—thick, buttery, and foolproof. No more flat cookies! Judy’s genius blend of brown sugar, careful flour ratios, and minimal mixing guarantees perfect puffy cookies every time.

Want them even thicker? Chill dough 30 minutes before baking. Enjoy your newfound cookie victory!

More Easy TikTok Recipes to Try:

• 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
• Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
• TikTok Baked Feta Pasta
• TikTok Potato Bake

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