These homemade chocolate chip cookies have crispy edges, perfectly melted chocolate chips and the BEST chewy texture! Grab a glass of milk and enjoy a batch of these delectable classic cookies.
Best Chocolate Chip Cookies
The phrase “best chocolate chip cookie” is tossed around far too frequently, but trust me, this recipe deserves that title!
This is a no-frills easy recipe that makes the best classic chocolate chip cookies every time. It’s one of my favorite types of cookies, and this recipe is the perfect one.
Why You’ll Love this Chocolate Chip Cookies Recipe:
- Reliable: This is a tried and true recipe that just can’t be beat. When you’re in need of perfect homemade cookies that you know everyone will love, this is the recipe to use!
- Simple: There are no secret tricks or complicated steps in this recipe! The keys to perfect chocolate chip cookies are simple ingredients and easy steps.
- Classic: These cookies are just like the ones Grandma used to make… if not even better! Chocolate chip cookies are loved by people of all generations, making these cookies the perfect party favors or gifts from the heart.
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How to Make Chocolate Chip Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Combine the flour, salt, and baking soda in a medium bowl.
- In a separate bowl, beat the sugars and butter until fluffy.
- Blend in the egg and vanilla.
- Add in the flour mixture.
- Fold in the chocolate chips.
- Place the scoops of dough onto a prepared baking sheet.
- Bake for 9-11 minutes.
- Remove from the oven.
- Allow the cookies to cool on a cooling rack.
- Serve, and enjoy!
The easiest way to ensure all cookies are the exact same shape and size is to use a cookie scoop! The portion scoop I use is 1½ inches in size, and it gives me the perfect cookies every time.
Having identical cookies is important for 2 reasons. First, the cookies are much more picturesque when they’re all the same size! Second, they will all bake evenly if they’re scooped the same.
There are different variables that can come into play when baking cookies. All ovens are a little bit different, and you might have a different-sized cookie scoop. In that 9-11 minute window, check on the cookies frequently. Once the edges begin to turn golden brown and the center looks baked, you’ll know they’re ready to be taken out of the oven.
In an airtight container at room temperature, these cookies will stay fresh for 3 days! If you want to extend that time a bit, keep them in the same airtight container, but in the refrigerator. In the fridge, they’ll stay fresh for 5 days. Sometimes, I like to pop them in the microwave for just a few seconds before enjoying them with milk or ice cream! However, they’re still good when they’re cold, too.
Recipe Tips and Tricks
- Want to make these cookies more colorful? Swap the chocolate chips for M&M’s! This dough will work just fine with the classic candy.
- Avoid using softened butter, unless you want the cookies to spread and be flatter. However, if that’s the texture you prefer, then opt for room temperature butter.
- For a richer flavor, use dark chocolate chips instead of semisweet. You can also add just a pinch of espresso powder to the dough to deepen the flavor even more!
All chocolate chip cookies are not created equal, and this recipe proves that! These are seriously the BEST chocolate chip cookies you’ll ever bake. They’re simple, delicious, and impossible to resist.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Chip Cookies Recipe
Ingredients
- 1¼ cups all-purpose flour 150 grams
- ½ teaspoon kosher salt
- ½ teaspoon baking soda 3 grams
- ½ cup unsalted butter 113 grams (1 stick)
- ⅓ cup granulated sugar 67 grams
- ⅓ cup brown sugar 71 grams
- 1 large egg 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- ¾ cup semisweet chocolate chips 128 grams
Equipment
- Baking Sheet
- Kitchen Scale (optional)
- Cookie Portion Scoop (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, salt, and baking soda. Set aside.1¼ cups all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking soda
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until they are light and fluffy. Add in the egg and vanilla, and continue mixing until they are blended. Add in the flour mixture and beat until the dough is soft and creamy.½ cup unsalted butter, ⅓ cup granulated sugar, ⅓ cup brown sugar, 1 large egg, 1 teaspoon pure vanilla extract
- Fold in the chocolate chips until they are evenly mixed into the dough.¾ cup semisweet chocolate chips
- Using a cookie portion scoop or spoon, drop scoops of the dough onto the preapred baking sheet. Leave about 1 inch between the cookies to allow for spread while baking. Bake for about 9-11 minutes, until the edges of the cookies begin to turn golden brown.
- Remove from the oven and place on cooling racks to cool.
Notes
- This recipe makes 2 dozen cookies.
- Want to make these cookies more colorful? Swap the chocolate chips for M&M’s! This dough will work just fine with the classic candy.
- Avoid using softened butter, unless you want the cookies to spread and be flatter. However, if that’s the texture you prefer, then opt for room temperature butter.
- For a richer flavor, use dark chocolate chips instead of semisweet. You can also add just a pinch of espresso powder to the dough to deepen the flavor even more!
I’d make the whole recipe on the bag of chips, create a roll so I can cut off what I feel like cooking and put the rest in the freezer like those premade bake your own cookies. The tollhouse recipe is a good one.
No where did I find at what temperature to bake them. I used 375 degrees. They turned out ok. Won’t say the best.