Neighbor Judy’s Puffy Chocolate Chip Cookies

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Absolutely! Here’s a full, heartfelt recipe write-up for Neighbor Judy’s Chocolate Chip Cookies—a buttery, no-white-sugar twist on the classic, with enough puff to make you ditch Toll House for good.

Neighbor Judy’s Puffy Chocolate Chip Cookies

A no-white-sugar, buttery cookie that holds its shape, stays chewy in the center, and has converted many a Toll House loyalist. Perfect for those who love their cookies full of flavor, not flat!

A Little Cookie History

Chocolate chip cookies have been part of American baking tradition since the 1930s, when Ruth Wakefield famously added chopped chocolate to her cookie dough at the Toll House Inn. While that recipe became iconic, over the decades, home bakers started noticing their cookies spreading too thin, likely due to changes in butter formulation (more water content today) or baking habits.

Enter Neighbor Judy—a woman who stuck with butter, skipped the white sugar, and crafted a cookie that’s tender, flavorful, and perfectly puffed every time. Her secret? A simple swap and a method that doesn’t rely on shortening or fancy tricks.

Ingredients

  • 1 stick (½ cup) salted butter, softened
  • 2 cups light brown sugar, packed
  • 2 large eggs
  • 1½ teaspoons pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ to 2 cups semi-sweet chocolate chips (or your favorite mix-ins)

Instructions

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is smooth, creamy, and slightly fluffy—about 2–3 minutes. This step is important to help with the cookie’s structure.

Step 2: Add Eggs and Vanilla

Add in the eggs, one at a time, mixing well after each. Stir in the vanilla extract. The dough should be smooth and slightly glossy.

Step 3: Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—this keeps the cookies soft and puffy.

Step 4: Add the Chips

Fold in the chocolate chips. Use more or less depending on your chocolate-to-cookie preference. You can also sub in chunks, chopped nuts, or butterscotch chips.

Step 5: Chill the Dough (Optional, but Recommended)

For best results, chill the dough for 30–60 minutes. This step helps control spreading and enhances the cookie’s flavor.

Step 6: Bake

Preheat oven to 350°F (175°C). Drop rounded tablespoons (or use a cookie scoop) onto a parchment-lined baking sheet. Space them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are just starting to turn golden and the centers look slightly underdone.

Step 7: Cool

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. The centers will firm up as they cool.

Why This Cookie Works

  • All brown sugar = a deeper molasses flavor and more moisture
  • No white sugar = less spread and a chewier bite
  • Butter, not Crisco = flavor and richness without the grease
  • Perfect texture = crisp edges, soft center, and a pleasing puff

Cookie Lovers Say…

“These cookies are my go-to for bake sales and potlucks. They look as good as they taste!” — Mandy J.

“I finally gave up on my mom’s Toll House recipe. Neighbor Judy’s is foolproof and flavorful!” — Erica L.

“That puff! That chew! I’m in love!” — Carlos B.

Conclusion

When you’re tired of flat, lifeless cookies that leave you wanting more, turn to Neighbor Judy’s Chocolate Chip Cookies. No Crisco, no white sugar, no fancy tricks—just pure cookie love, the way our neighbor always makes them.

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Let’s keep the cookie magic going.

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