The Best Ever Chocolate Chip Cookies

The Best Ever Chocolate Chip Cookies

It’s Monday. I’m not sure how the weekend is already gone, but it is and that means it is time for cookies. Cookies make every day better, don’t you think?

What is your perfect chocolate chip cookie? Do you like them thin and crispy or thick and chewy? I’m firmly team thick, soft, and chewy. Everybody needs a solid chocolate chip cookie recipe in their arsenal. It’s a must in life. And this is the perfect recipe for you!

The Best Ever Chocolate Chip Cookies

So what makes this recipe so great? First, I use a higher ratio of brown sugar to granulated sugar. The extra brown sugar makes the cookies softer and chewier! My second tip for making amazing chocolate chip cookies is to chill your dough! Chilling the dough helps the dough firm up so when the cookies bake, the dough will spread less, which will give you a nice, thick cookie.

I’d take a batch of these cookies warm out the oven over any other dessert any day of the week. They are slightly crispy around the edges and so soft and gooey on the inside. They are so dreamy! This is the best and only chocolate chip cookie recipe you will ever need for you and your loved ones!

The Best Ever Chocolate Chip Cookies

Yield: approx. 2 dozen cookies

The Best Ever Chocolate Chip Cookies

The Best Ever Chocolate Chip Cookies

Nothing is better than a homamde chocolate chip cookie! These cookies are thick, soft, and perfectly chewy!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a mixing bowl, combine the flour, baking soda, and the salt. Set aside.
  2. In a separate bowl, cream the butter and sugars together. Mix in the eggs and vanilla extract. Slowly add in the dry ingredients until well-combined. Fold in chocolate chips. Refrigerate the dough for at least two hours.
  3. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or line with a silicone baking mat. Remove the dough from the fridge and let sit for about 10 minutes. Use a cookie scoop (I use a medium scoop) or drop tablespoonful of the dough on the cookie sheet, about 2 inches apart. Bake for approximately 10-12 minutes until a light golden brown. Cool on cooling rack.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie

Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 85mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g

The Best Ever Chocolate Chip Cookies

   

9 comments

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  5. I’m the only Cookie Monster in the house so halved the recipe. Must’ve done something wrong as they look nothing like yours. They spread in the oven so the sides petered out to be really thin  and they’re even a different colour; brown instead of cream colour. with a cake-ish texture. Bummer. Will give it another go more carefully as I’ve been looking for that perfect cookie recipe for ages. 

    • Hi Susan. I have a few tips that might be helpful for troubleshooting. Did you use softened (not melted) butter? And did you chill the dough before baking? Chilling the dough is a crucial step for thick cookies as it solidifies the butter, resulting in less spreading while baking. If they were darker brown, this also makes me wonder if your oven temperature was correct or perhaps not calibrated. I also get consistently better cookies when I use my mixer for mixing the dough rather than mixing by hand. Let me know if you try them again!

  6. Tried again, failed again. Maybe overmixed it in the thermomix. Thankfully still edible but flat discs certainly not the raised specimens as shown in your photo. Maybe one more try using Raising Flour or Baking Powder.

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