Is there anything more comforting than the smell of chocolate chip cookies baking in the oven? I swear, every time I make these mummy chocolate chip cookies, my kitchen transforms into this warm, cozy haven that immediately takes me back to my childhood. My mom used to make these for every school bake sale, wrapping them up like little mummies with icing bandages for Halloween. The secret? That perfect balance between soft, chewy centers and slightly crisp edges—honestly, it’s what dreams are made of. Now, I make them with my own kids, and the tradition lives on. One bite, and you’ll understand why these cookies have been our family’s go-to for generations.

Why You’ll Love These Mummy Chocolate Chip Cookies

Trust me, these cookies are a game-changer. Here’s why:

Easy to make: No fancy techniques – just mix, scoop, and bake!
Soft and chewy: That perfect texture everyone craves in a cookie.
Kid-friendly: Fun to decorate and even more fun to eat.
Versatile: Perfect for Halloween or just because it’s Tuesday.

Once you try them, you’ll see why they’re a family favorite.

Ingredients for Mummy Chocolate Chip Cookies

Here’s what you’ll need to make these irresistible cookies—trust me, every single ingredient matters!

Dry Ingredients:
- 2 1/4 cups all-purpose flour (spoon and level it—don’t pack it down!)
- 1 tsp baking soda
- 1 tsp salt (I use fine sea salt for that perfect balance)
Wet Ingredients:
- 1 cup unsalted butter, softened (room temp is key—it should dent when pressed)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (pack it firmly into the measuring cup!)
- 2 large eggs (yes, size matters—no substitutions here)
- 2 tsp vanilla extract (real stuff, not imitation!)
The Star:
- 2 cups chocolate chips (I use semi-sweet, but milk chocolate works too)

That’s it! Simple ingredients, but when combined just right, they create magic.

How to Make Mummy Chocolate Chip Cookies

Okay, let’s get baking! These cookies come together in no time, but there are a few key steps that’ll make all the difference in getting that perfect soft-yet-chewy texture we all love.

Mixing the Dough

First things first – preheat that oven to 375°F (190°C). While it’s heating up, let’s make some magic happen:

Whisk the dry stuff: In a medium bowl, mix together the flour, baking soda, and salt. I like to give it a little whisk to make sure everything’s evenly distributed.
Cream the butter and sugars: This is where the magic starts! In a large bowl, beat the softened butter with both sugars until it’s light and fluffy. Don’t rush this step – I usually spend a good 2-3 minutes with my hand mixer. You’ll know it’s ready when the mixture turns pale and creamy.
Add eggs and vanilla: Crack in the eggs one at a time, mixing well after each. Then pour in that gorgeous vanilla – oh, that smell!
Bring it all together: Now, gradually add the flour mixture to the wet ingredients. Mix just until combined – overmixing is the enemy of tender cookies! Finally, fold in those chocolate chips by hand. The dough should be soft but not sticky.

Baking the Cookies

Now for the best part – turning that dough into golden, chocolatey perfection:

Scoop and space: Use a tablespoon or small cookie scoop to portion out the dough. Place the dough balls about 2 inches apart on a parchment-lined baking sheet – they’ll spread as they bake.
Bake to perfection: Pop them in the oven for 9-11 minutes. You want the edges to be lightly golden but the centers to still look slightly underdone. Pro tip: They’ll continue to cook a bit as they cool on the baking sheet.
The cooling test: Let them sit on the baking sheet for about 5 minutes before transferring to a wire rack. This helps them set without crumbling apart.

And voila! Your kitchen now smells like happiness, and you’ve got a tray of the most irresistible mummy chocolate chip cookies ready to devour.

Tips for Perfect Mummy Chocolate Chip Cookies

Want your cookies to turn out absolutely perfect every time? Here are my tried-and-true tricks:

Chill the dough: If you’ve got time, pop it in the fridge for 30 minutes. This prevents spreading and gives you thicker, chewier cookies.
Parchment paper is your friend: No sticking and easy cleanup – win-win!
Test bake one cookie first: Ovens vary, so bake a single cookie to check your timing before committing a whole batch.
Underbake slightly: Take them out when the edges are golden but centers look soft – they’ll firm up as they cool.

Follow these tips, and you’ll be the cookie hero of your household!

Ingredient Substitutions & Notes

Don’t stress if you’re missing something—I’ve got you covered with some easy swaps! Margarine works instead of butter, though the flavor won’t be quite as rich. For a deeper chocolate kick, try dark chocolate chips instead of semi-sweet. If you’re out of brown sugar, granulated sugar with a teaspoon of molasses does the trick. Gluten-free flour? Absolutely—just use a 1:1 blend. And for my vegan friends, flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work like a charm. Flexibility is the name of the game here!

Storing & Freezing Mummy Chocolate Chip Cookies

These cookies are just as good the next day—if they last that long! Store them in an airtight container at room temperature for up to 3 days. Want to freeze them? You’ve got options: freeze baked cookies flat in a single layer, then transfer to a bag, or scoop the dough into balls and freeze those on a tray before bagging. To enjoy, just pop frozen cookies in the oven at 300°F (150°C) for 5-7 minutes—good as fresh!

Serving Suggestions

Oh, the possibilities! These mummy chocolate chip cookies are heavenly dunked in a cold glass of milk—just like we did as kids. For a next-level treat, sandwich them with vanilla ice cream. Around Halloween? Get creative with icing “bandages” to turn them into adorable edible mummies!

Nutrition Information

Just so you know, these nutrition facts are estimates – your exact numbers might vary slightly depending on your ingredients. Here’s the scoop per cookie (based on making 24 from the batch):

Calories: 150
Fat: 8g
Saturated fat: 5g
Sugar: 10g
Sodium: 100mg

Not too bad for a cookie that tastes this good, right? Everything in moderation!

Frequently Asked Questions

Can I freeze the dough? Absolutely! Freeze scooped dough balls on a tray first, then transfer to a bag. When you’re ready to bake, just add a minute or two to the baking time—no need to thaw. Perfect for cookie emergencies!

Why are my cookies flat? Oh, I’ve been there! It’s usually because the butter was too soft or melted. Make sure it’s just softened—it should dent when pressed, not feel greasy. Chilling the dough helps too!

Can I use salted butter? You can, but I’d skip the added salt in the recipe. Unsalted butter gives you more control over the flavor, but salted works in a pinch—just taste as you go!

Share Your Mummy Chocolate Chip Cookies

I’d love to see your cookie creations! Tag me on Instagram @CookieMummy or leave a review—nothing makes me happier than seeing these sweet treats bringing joy to your homes too. Happy baking!