These cookies are the chocolate chip cookies I bake and give to friends, colleagues, and family. This recipe is, hands down, the BEST chocolate chip cookie recipe ever. There has NEVER been a time I have taken these cookies to someone that they haven’t said “Oh my god, that is the best chocolate chip cookie I have ever tasted!!” Forget the recipe on the back of the Nestle Tollhouse bag – try the ratios of this one instead!
Need gluten-free cookies? Try these delicious paleo ones! They are so moist and rich.
These cookies are
- Kind of soft
- Kind of chewy
- Full of chocolate chips
- DELICIOUS! Oh, how I miss them now that I am gluten-free
Some Notes
Do not shortchange the creaming time for the butter/sugar! Let the butter and sugar whip together for AT LEAST 5 minutes. Butter that turns nice and light in color makes your cookies sooooo much better.
Please do yourself a favor – don’t buy crappy chocolate. Sorry Hershey’s and Nestle, but your chocolate just ain’t it. Get some Ghirardelli chips if you need to buy them from the store. Better yet, order some from Guittard. They ship FAST! Quality chocolate makes all the difference.
Use parchment paper to line your cookie sheets! Do NOT use foil or unlined cookie sheets. You will get spread. And while a silicone baking sheet works, I have found that parchment paper gives me the perfect chew.
What cookie sheets do you use? I am a big fan of simple half sheet cookie sheets that are rimmed and can easily hold a wire cooling rack. This video from America’s Test Kitchen really helps explain why!
Move the cookies off the cookie sheet pretty quickly after you pull the cookies out of the oven to prevent them from cooking more on the tray. Also, let the cookie sheet cool completely before adding another round of dough.
A trick I have used over the years is to make batches of these ahead of time and freeze the dough. Scoop the dough into the cookie balls, lay out on a tray, and place them in freezer. When the dough is frozen, pile the balls all together in a bag or container and you can pull them out one at a time or a few at a time to have cookies whenever you like. They bake from frozen beautifully!
Like a softer cookie? Add about ¼ cup of flour to make a slightly softer, doughier cookie.
Like your cookies flat and brown? Remove about ¼ cup of flour to get that crispy pancake some people love.
PrintThe BEST Chocolate Chip Cookie Recipe…Ever
This recipe is, hands down, the BEST chocolate chip cookie recipe ever. They are kind of soft, kind of chewy, full of chocolate chips, and DELICIOUS. There has NEVER been a time I have taken these cookies to someone that they haven’t said “Oh my god, that is the best chocolate chip cookie I have ever tasted!!” Forget the recipe on the back of the Nestle Tollhouse bag – try the ratios of this one instead!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 dozen cookies 1x
- Category: Sweet Treats
Ingredients
1 cup (226 g) butter, room temperature (you can use salted or unsalted, to your preference)
1/2 cup + 1/8 cup (124 g) granulated sugar
1/2 cup + 1/8 cup (135 g) brown sugar
2 tsp pure vanilla extract
2 large eggs
2 3/4 cups (330 g)all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 (12 oz) bag semisweet chocolate chips
Instructions
- Heat oven to 375 degrees. Line cookies sheets with parchment paper and set aside.
- In the bowl of a stand mixer, beat sugar, brown sugar, and butter until light and fluffy. This is going to take you AT LEAST 5 minutes. Just let the mixer run!
- When butter and sugar is creamed together well, add eggs and vanilla and mix until well blended.
- In a separate bowl, mix flour, baking soda, and salt. Then add to the wet ingredients. Beat until combined. Add in chocolate chips.
- On prepared cookie sheets, use a #40 (2 TBS) cookie scoop to scoop out dough and place balls on cookie sheet. I usually cook a dozen at a time and keep them about 1.5 – 2 inches apart.
- Bake in preheated oven 8 – 10 minutes or until light golden brown. Don’t leave the cookies on the cookie sheet for longer than 1 minute before removing to a cooling rack.
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