Stardew Valley: Mom’s Chewy Chocolate Chip Cookies


How are you doing, sweety?
I’ve missed you so much since you left.
I hope the farming life is everything you hoped for.
Love, Mom.
P.S. I sent your favorite cookies

Every baker needs a classic chocolate chip cookie recipe in their repertoire. And thanks to my boyfriend who got me a Switch last Christmas, and my sister who bought me the Switch version of Stardew Valley, AND the new 1.4 content patch, I’ve been playing a lot of Stardew Valley. So why not make the best chocolate chip cookies – Mom’s?


In Stardew Valley, you receive letters from your Mom if you’re playing as a male character, or from your Dad if you’re playing as a female character. Because the original Harvest Moon games did not allow you to be female, I got rather accustomed to playing a male character in these farming games. Receiving cookies from Mom was a very cute bonus! And then when my game bugged and I received the same letter with cookies a second time, I knew it was a sign.

I used to make chocolate chip cookies from a pre-made mix, and while sometimes I made them from scratch, they were always just okay. I also think my taste in cookies have slowly changed – I used to love tall, fat, soft cookies. Now I love thin, crispy edge, chewy center cookies. After making way too many cookies over several months, this is my go-to chocolate chip cookie.



The only description of the cookies we have is “Very chewy.” So these cookies are flat, with a crispy edge and chewy center. The keys are the melted butter, brown sugar, not over-measuring the flour, not over-baking them, and letting them cool on the baking sheet rather than moving to a rack immediately.


  • 2 cups (240g) flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (reduce to 1/4 tsp if using salted butter)
  • 1/2 teaspoon cinnamon (optional: I love this, but many do not)
  • 3/4 cup butter, melted
  • 1 1/2 cups (300g) light brown sugar, packed (or 300g white sugar + 1Tbsp molasses)
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 2 cups chocolate chips


  1. Preheat your over to 325 degrees F. Line your baking sheet with parchment paper if desired.
  2. Combine the flour, baking soda, salt and cinnamon in a bowl. Stir to combine.
  3. In a different bowl, cream together your melted butter and brown sugar. I like to really whip the daylights out of it at this stage. I’m not sure why, but I like the texture of the cookies when I do this. They become very flat and chewy! You should see the color of the mixture become very light.
  4. Add your egg, egg yolk, and vanilla to the butter sugar mixture. Do not over-mix! Once there is egg, over-beating can ruin your cookie texture. Stop as soon as things look combined and you can no longer see any traces of yellow yolk.
  5. Add your combined dry ingredients to your wet ingredients. Again, do not over-mix! Stop as soon as you don’t see any more white flour. I like to stop a little bit early when I still see the occasional trace of white flour, because you will finish mixing when you add the chocolate chips.
  6. Add your chocolate chips and stir by hand. An electric mixer might damage your chips in a cosmetic way, and it’s too easy with an electric mixer to over-mix at this stage.
  7. Drop cookie dough in rounded tablespoons onto your baking sheet. I use a 1.5 tablespoon cookie scoop. I used not like cookie scoops because I thought it made cookies look too uniform and soul-less. But for chocolate chip cookies, the chips themselves create that homey uniform look naturally. If you do not own a cookie scoop, I highly recommend it!CookieDough
  8. Bake for 11 minutes, or until the edges just begin to look brown. Every oven is different, so looking for the edge color is key.
  9. Remove from oven and allow to cool on the tray for at least 5 minutes. The cookies will look tall and fluffy when you first remove them, but over these 5 minutes you will watch them fall into a chewy, irresistible cookie. I know, it’s long. But trust me, I used to not do this for similar lazy reasons. After trying it, I can confirm it makes the best cookie!

They taste great warm, but do not achieve maximum chewiness until completely cool. Store in an airtight container for up to 1 week. You can certainly keep them longer than this, but they will become crunchy and less tasty.

Leave a Reply